This recipe has Fat (total lipid) as 168% and Protein as 98.2% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 71.7% of RDA
• Carbs: 3.5% of RDA
• Fat (total lipid): 168% of RDA
• Fiber: 4.2% of RDA
• Fructose: 0.0% of RDA
• Protein: 98.2% of RDA
• Sodium: 64.3% of RDA
• Sugar: 10.9% of RDA
• Vitamin A (IU): 32.4% of RDA
• Vitamin B6: 107% of RDA
• Vitamin C: 28.3% of RDA
• Iron: 0.0% of RDA
• Magnesium: 34.8% of RDA
• Manganese: 3.4% of RDA
• Niacin: 230% of RDA
• Potassium: 37.3% of RDA
• Zinc: 51.4% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
PREPARING THE CHICKEN
1.
Generously salt and pepper the chicken on both sides.
2.
In a large enameled cast-iron pot, add olive oil over high heat.
3.
Add the chicken and cook until deeply browned on each side, ~4-5 minutes for each side.
4.
Remove the chicken and set aside.
PREPARING THE MAIN DISH
5.
Turn the heat to medium and add the shallots to the pot. Cook, stirring often, until they begin to soften, about 3-4 minutes.
6.
Add a splash of the chicken stock and use a wooden spoon to loosen any bits of shallot or chicken that might be caught at the bottom.
7.
Add the remaining chicken stock and add the chicken back to the pot.
8.
Scatter the garlic cloves, olives and thyme sprig over the chicken.
9.
Evenly pour the lemon juice all over. Bring the mixture to a boil and then turn the heat as low as possible.
10.
Cover the pot and cook for 1 hour, or until the chicken is very tender.
11.
Uncover the pot and raise the heat.
12.
Let the pot boil to reduce and thicken the sauce until it's the texture of a gravy. Not too thin but not too thick. This will take 5-6 minutes.
13.
Serve immediately.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just substitute gluten-free chicken stock for chicken stock.
2.
Make it Soy Free!
A soy-free variant of this recipe can be made.
Just substitute gluten-free chicken stock for chicken stock.
3.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just substitute gluten-free chicken stock for chicken stock.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1435
Protein 110 g
Carbohydrates 9.72 g
Iron 0 mg
Fiber 1.16 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
