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Poulet a La Sauce Tomate

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.736
Energy (kCal)167.44
Carbohydrates (g)37.128
Total fats (g)1.456
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Plunge the tomatoes in boiling water 2 to 3 minutes then place them under a cold water tap; remove skins. | 2. Dice the tomatoes and put aside. | 3. Cut the chicken into 4 quarters and season with salt and freshly ground black pepper. | 4. Brown the chicken pieces in the olive oil in a deep cast iron pot. | 5. Add the diced tomatoes, whole garlic cloves, vanilla pods and dry white wine. | 6. Simmer on a very low flame for 2 to 3 hours (the chicken should fall off the bone). | 7. Remove the chicken from the pot and arrange on a serving platter; cover with aluminum foil and keep warm. | 8. Crush the garlic cloves, discard the vanilla pods and reduce tomato sauce slightly. | 9. Add additional salt & freshly ground black pepper if needed. | 10. When your tomato sauce has reached desired consistency; cover the arranged chicken with the tomato sauce and serve immediately accomanied by potato rissoles or rice flavored with saffron. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 - - - -
    tomato 4 ripe 167.44 37.128 8.736 1.456
    garlic clove 3 - - - -
    extra virgin olive oil 1/2 cup - - - -
    white wine 1 cup - - - -
    vanilla pod 2 - - - -
    salt black pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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