RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.704
Energy (kCal)	204.0
Carbohydrates (g)	1.644
Total fats (g)	21.648
Fatty acids, total saturated 20:0 (g)	0.0282
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0768
Fatty acids, total polyunsaturated 17:1 (g)	0.0390
Fatty acids, total trans-monoenoic (g)	0.6000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0348
Fatty acids, total saturated 4:0 (g)	0.4392
Fatty acids, total trans (g)	0.7416
Riboflavin (mg)	0.1128
Tocopherol, beta (mg)	0.0000
Lactose (g)	1.7520
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0120
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.1432
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0396
Proline (g)	0.1812
Fatty acids, total polyunsaturated 18:1 t (g)	0.5346
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0090
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.8000
Copper, Cu (mg)	0.0066
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1440
Total lipid (fat) (g)	21.6480
Vitamin K (phylloquinone) (g)	1.9200
Cholesterol (mg)	67.8000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0018
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0732
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	2.4000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0234
Vitamin A, IU (IU)	882.0000
Energy (kcal)	204.0000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3936
Fatty acids, total saturated 14:1 (g)	0.2064
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0396
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0054
Sugars, total (g)	1.7520
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0540
Vitamin C, total ascorbic acid (mg)	0.3600
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1020
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0018
Magnesium, Mg (mg)	4.2000
Fatty acids, total saturated 16:0 (g)	5.5788
Carbohydrate, by difference (g)	1.6440
Vitamin D (IU)	37.8000
Fructose (g)	0.0000
Fluoride, F (g)	1.8000
Aspartic acid (g)	0.1254
Tyrosine (g)	0.0804
Potassium, K (mg)	57.0000
Fatty acids, total saturated 12:0 (g)	0.6300
Vitamin A, RAE (g)	246.6000
Serine (g)	0.0564
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0780
Fatty acids, total trans-polyenoic 22:4 (g)	0.0060
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0054
Fatty acids, total saturated 22:0 (g)	0.0090
Fatty acids, total saturated 14:0 (g)	1.9986
Histidine (g)	0.0396
Isoleucine (g)	0.0876
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1128
Niacin (mg)	0.0384
Water (g)	34.6860
Fatty acids, total saturated 8:0 (g)	0.2304
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0048
Carotene, beta (g)	43.2000
Sodium, Na (mg)	16.2000
Iron, Fe (mg)	0.0600
Energy (kJ)	853.2000
Ash (g)	0.3180
Caffeine (mg)	0.0000
Glycine (g)	0.0396
Fatty acids, total trans-polyenoic (g)	0.1416
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0012
Fatty acids, total saturated 18:2 undifferentiated (g)	0.7764
Fatty acids, total polyunsaturated (g)	0.9420
Vitamin E (alpha-tocopherol) (mg)	0.5520
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0210
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3654
Vitamin D (D2 + D3) (g)	0.9600
Vitamin D3 (cholecalciferol) (g)	0.9600
Lysine (g)	0.0744
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0246
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.2970
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.2118
Fatty acids, total trans-polyenoic 18:3i (g)	0.0024
Thiamin (mg)	0.0120
Folate, food (g)	2.4000
Fatty acids, total saturated 20:1 (g)	0.0390
Fatty acids, total monounsaturated (g)	5.4606
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.5244
Fatty acids, total polyunsaturated 16:1 t (g)	0.0654
Fatty acids, total polyunsaturated 17:0 (g)	0.1260
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	10.0800
Fatty acids, total polyunsaturated 16:1 c (g)	0.3282
Fatty acids, total saturated (g)	13.8192
Vitamin B-12 (g)	0.0960
Calcium, Ca (mg)	39.6000
Fatty acids, total saturated 10:0 (g)	0.5430
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0546
Glutamic acid (g)	0.3432
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0012
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	243.0000
Leucine (g)	0.1404
Folate, DFE (g)	2.4000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1392
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.0396
Threonine (g)	0.0756
Fatty acids, total polyunsaturated 18:1 c (g)	4.2468
Manganese, Mn (mg)	0.0036
Protein (g)	1.7040
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	4.7808
Betaine (mg)	0.0000
Phosphorus, P (mg)	34.8000
Tocopherol, gamma (mg)	0.1440

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> Canadian >> Canadian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Dust the chicken with the flour. | 2. Heat the oil in a large skillet and sear the chicken pieces for a few minutes on each side until they are golden brown. | 3. Transfer the chicken to a medium-sized pot and deglaze the skillet with half of the cider (1 cup). Let it simmer for a minute then add it to the chicken with the rest of the cider, leek, tomato sauce and bay leaf. | 4. Simmer on low heat, partially covered, for 2 hours, stirring occasionally. (I did not cook this long - more like 40 minutes, perhaps my heat was not as low). | 5. Add the cream, cook to heat through, and throw on some chopped parsley or chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		cut	-	-	-	-
purpose flour	1/4	cup		-	-	-	-
oil				-	-	-	-
hard alcoholic cider	2	cups		-	-	-	-
tomato sauce	1/2	cup		-	-	-	-
leek	1		sliced	-	-	-	-
heavy cream	4	tablespoons		204.0	1.6440000000000001	1.704	21.648000000000003
bay leaf	1			-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
parsley			chopped chopped	-	-	-	-

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

Cooking in progress....

Cider-Braised Chicken