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Venetian Chicken in Tomato Sauce ( Pollastro in Squaquacio)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.8241
Energy (kCal)923.1139
Carbohydrates (g)43.0743
Total fats (g)81.8228
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400 degree F. | 2. Soak mushrooms in lukewarm water for 15 minutes. | 3. Cut the chicken into 4 pieces. | 4. Peel and quarter the onions, and cut up the tomatoes into small pieces. | 5. Put the onions, tomatoes, mushrooms in their soaking liquid, garlic, basil, red wine, and a pinch of sugar in a roasting pan and mix well. | 6. Season the chicken pieces with salt and pepper, then place into the pan as well. Skin side up. | 7. Add butter and olive oil and roast for 1 to 1 ½ hours. | 8. Remove the meat from the sauce and keep warm. | 9. Press the sauce through a sieve, thicken if necessary, season to taste with salt and pepper and serve separately. | 10. Grilled polenta and the same wine used in the sauce make a good accompaniment. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    porcini mushroom 1 tablespoon dried - - - -
    chicken 3 1/2 - - - -
    onion 1 64.0 14.944 1.76 0.16
    tomato 1 can 40.2099 8.6898 1.9658 0.4468
    garlic clove 2 - - - -
    basil leaf - - - -
    cabernet sauvignon wine 3/4 cup - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    salt black pepper - - - -
    butter 2 ounces 323.19 14.8497 10.0983 27.215999999999998
    olive oil 4 tablespoons 477.36 0.0 0.0 54.0

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



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