Basque Chicken

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.

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Nutrient	Quantity
Total fats	230.3647 g
Protein	262.47 g
Carbohydrates	71.3196 g
Energy	3438.5854 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.0053 g
Water	1463.1586 g
Aspartic acid	24.1648 g
Calcium, Ca	293.7092 mg
Lutein + zeaxanthin	32.4447 g
Fiber, total dietary	13.1436 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	2805.6137 g
Niacin	97.4863 mg
Vitamin A, RAE	3401.8804 g
Arginine	16.2177 g
Riboflavin	2.9699 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	2.1257 g
Glutamic acid	41.8934 g
Sodium, Na	1105.4409 mg
Fatty acids, total saturated 16:1 undifferentiated	11.4982 g
Total lipid (fat)	230.3647 g
Manganese, Mn	1.5494 mg
Fructose	11.3654 g
Proline	12.6674 g
Fatty acids, total saturated 16:0	45.1947 g
Fatty acids, total saturated 8:0	0.0008 g
Sucrose	1.5991 g
Choline, total	104.0444 mg
Sugars, total	39.805 g
Serine	9.338 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	12.4183 g
Fatty acids, total saturated 20:4 undifferentiated	1.36 g
Vitamin B-6	5.4556 mg
Selenium, Se	172.1599 g
Ash	17.9224 g
Fatty acids, total saturated 18:1 undifferentiated	87.8843 g
Pantothenic acid	16.7843 mg
Phenylalanine	10.1346 g
Copper, Cu	1.8823 mg
Betaine	0.87 mg
Thiamin	1.2052 mg
Retinol	3155.2072 g
Methionine	6.6429 g
Iron, Fe	25.3284 mg
Carbohydrate, by difference	71.3196 g
Phosphorus, P	2307.4144 mg
Folate, total	482.3689 g
Tocopherol, gamma	1.1465 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.136 g
Lycopene	48898.915 g
Alanine	14.906 g
Cholesterol	1224.0028 mg
Valine	12.4438 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	41.6908 g
Glycine	16.8987 g
Carotene, alpha	330.169 g
Glucose (dextrose)	11.9435 g
Fatty acids, total saturated 14:0	1.6384 g
Zinc, Zn	21.6952 mg
Isoleucine	12.6037 g
Maltose	0.476 g
Fatty acids, total saturated 12:0	0.2727 g
Fatty acids, total polyunsaturated	46.8266 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	18.586 g
Tocotrienol, alpha	0.0489 mg
Vitamin A, IU	15437.2409 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.136 g
Folate, DFE	482.3689 g
Tryptophan	2.8644 g
Vitamin C, total ascorbic acid	166.626 mg
Phytosterols	76.699 mg
Galactose	0.0021 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	0.374 g
Tyrosine	8.1791 g
Vitamin B-12	15.096 g
Vitamin K (phylloquinone)	75.2583 g
Fatty acids, total saturated	61.7228 g
Histidine	7.3596 g
Fatty acids, total monounsaturated	102.6304 g
Threonine	10.7011 g
Folate, food	482.3689 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	0.347 g
Vitamin E (alpha-tocopherol)	12.5864 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.408 g
Magnesium, Mg	393.2965 mg
Lysine	20.4322 g
Potassium, K	5213.1264 mg
Cystine	3.4892 g
Fluoride, F	1.4066 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1.5 1/2	0	0	0
Garlic	1 clove	4.47	0.9918	0.015
Olive oil	2 tablespoons	238.68	0	27
Chicken	3 lbs	2896.8066	1.768	201.6885
Onion	1	44	10.274	0.11
Bay leaf	1	0	0	0
Tomato	2 cups	82.8	18.36	0.72
Cornstarch	1 tablespoon	30.48	7.3016	0.004
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Tomato paste	1 can	139.4	32.147	0.799
Basil	0.5 teaspoon	0.1016	0.0117	0.0028
thyme	0.5 teaspoon	0.404	0.0978	0.0067
vermouth	1 cup	0	0	0