RecipeDB

Cooking in progress....

Basque Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)262.47
Energy (kCal)3438.5854
Carbohydrates (g)71.3196
Total fats (g)230.3647
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In Dutch oven, heat oil, and brown chicken pieces on all sides. | 2. Add remaining ingredients except cornstarch, cover and simmer over low heat until tender, about 30 minutes. | 3. Place chicken on heated platter. | 4. Thicken sauce with the cornstarch dissolved in 2 tablespoons of water. | 5. Add to tomato mixture. | 6. Bring to a boil, stirring constantly, until sauce is desired thickness. | 7. Remove bay leaf and pour sauce over chicken. | 8. Serve over hot cooked pasta. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 3 lbs skinned 2896.8066 1.768 249.2886 201.6885
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    garlic 1 clove minced 4.47 0.9918 0.1908 0.015
    tomato paste 1 can 139.4 32.147 7.343999999999999 0.799
    tomato 2 cups diced undrained 82.8 18.36 4.32 0.72
    vermouth 1 cup sweet - - - -
    salt 1 1/2 1/2 - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    basil 1/2 teaspoon dried 0.1016 0.0117 0.0139 0.0028
    thyme 1/2 teaspoon dried 0.40399999999999997 0.0978 0.0222 0.0067
    bay leaf 1 - - - -
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004

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



    Similar Recipes by Processes Similar Recipes by Category Composition