Portuguese Chicken Madeira

1. Rinse chicken inside and out. Drain well and pat dry with paper towels. Place chicken on a roasting pan, tempered glass or ceramic.

2. In a food processor or with a mortar and pestle, grind the garlic cloves and the peppercorns, making a paste. Place in a small bowl and incorporate the Madeira. Marinate, covered, in the refrigerator for at least 2 hours. Bring to room temperature before baking.

3. Heat oven to 375 degrees.

4. Pour the olive oil over the chicken. Place chicken in oven and bake 1 hour and 15 minutes, or until juices run clear. Let rest 15-20 minutes before carving.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	110.5855 g
Protein	77.4748 g
Carbohydrates	0.408 g
Energy	1323.6222 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9429 g
Water	299.11 g
Aspartic acid	6.936 g
Calcium, Ca	45.7384 mg
Fatty acids, total saturated 22:0	0.0522 g
Niacin	29.1358 mg
Vitamin A, RAE	1146.9359 g
Arginine	4.9187 g
Riboflavin	0.7752 mg
Tocopherol, beta	0.0446 mg
Fatty acids, total saturated 20:1	0.8513 g
Glutamic acid	11.3334 g
Sodium, Na	313.6107 mg
Fatty acids, total saturated 16:1 undifferentiated	4.407 g
Total lipid (fat)	110.5855 g
Manganese, Mn	0.1224 mg
Proline	3.8669 g
Fatty acids, total saturated 16:0	19.1698 g
Choline, total	0.1215 mg
Serine	2.7971 g
Fatty acids, total saturated 18:0	4.8257 g
Fatty acids, total saturated 20:4 undifferentiated	0.4533 g
Vitamin B-6	1.4507 mg
Selenium, Se	52.5868 g
Ash	3.8987 g
Fatty acids, total saturated 18:1 undifferentiated	52.8453 g
Pantothenic acid	4.6195 mg
Phenylalanine	3.0373 g
Copper, Cu	0.272 mg
Betaine	0.0405 mg
Thiamin	0.2675 mg
Retinol	1146.9359 g
Methionine	2.04 g
Iron, Fe	6.4375 mg
Carbohydrate, by difference	0.408 g
Phosphorus, P	748.0017 mg
Folate, total	117.8669 g
Tocopherol, gamma	0.3361 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0453 g
Alanine	4.5016 g
Cholesterol	389.8676 mg
Valine	3.7672 g
Fatty acids, total saturated 18:2 undifferentiated	17.3723 g
Glycine	5.1499 g
Fatty acids, total saturated 14:0	0.5893 g
Zinc, Zn	5.8027 mg
Isoleucine	3.8261 g
Fatty acids, total saturated 12:0	0.0907 g
Fatty acids, total polyunsaturated	19.3578 g
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	5.644 g
Vitamin A, IU	3821.6087 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0453 g
Folate, DFE	117.8669 g
Tryptophan	0.8568 g
Vitamin C, total ascorbic acid	10.88 mg
Phytosterols	89.505 mg
Fatty acids, total saturated 20:0	0.1677 g
Tyrosine	2.4797 g
Vitamin B-12	4.488 g
Vitamin K (phylloquinone)	24.381 g
Fatty acids, total saturated	25.5842 g
Histidine	2.2168 g
Fatty acids, total monounsaturated	58.5173 g
Threonine	3.2141 g
Folate, food	117.8669 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Vitamin E (alpha-tocopherol)	5.8118 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.136 g
Magnesium, Mg	86.1335 mg
Lysine	6.2061 g
Potassium, K	888.9403 mg
Cystine	1.0427 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	3 tablespoons	358.02	0	40.5
Garlic Clove	4	0	0	0
black peppercorn	8	0	0	0
madeira wine	0.33 cup	0	0	0
roasting chicken	1	965.6022	0.408	70.0855