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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter in a heavy-bottomed non-reactive saucepan. Add the chopped onions and cook until translucent. | 2. Add the flour, and cook until the roux is golden brown. Pour in the beef stock and port. Add lemon slices, bay leaves, salt and pepper. | 3. Allow the sauce to cook for about 20 minutes, stirring occasionally, then pour through a fine strainer, test for seasoning, and add vinegar and salt or pepper to taste. | 4. Add the chicken pieces and heat over a low flame. | 5. Serve with rice, noodles, biscuits, or rustic bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
onion	2	tablespoons	chopped	8.0	1.868	0.22	0.02
plain flour	2	tablespoons		-	-	-	-
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
port wine	1/4	cup		-	-	-	-
lemon	2		sliced	2.5617	0.8233	0.0972	0.0265
bay leaf	2			-	-	-	-
salt pepper			ground	-	-	-	-
wine vinegar	1 -2			0.0	0.0	0.0	0.0
chicken	1 1/4	1/4	cut	-	-	-	-

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