1 lb butternut squash
1 large onion, chopped
3 oz swiss cheese, grated
1 tsp chopped parsley
1 tsp chopped chives
1/2 cup butter
2 tbsp olive oil
1/2 cup risotto rice
1/2 cup white wine
2 cup chicken stock
1 1/2 lb chicken breast, boneless, skinless,, quartered
1/4 cup maple syrup
1/8 cup dried cranberries
Directions
Peel and grate the butternut squash. Melt half the butter in a
skillet and saute the squash and half the onion together until
translucent. Stir in the cheese, parsley, and chives. Set aside. Heat
the olive oil in a saucepan over medium heat. Saute the remaining
onion. Add the rice and wine, stirring constantly. Reduce. Add one
and a half cups of the chicken stock, one-half cup at a time,
stirring until absorbed. The rice is done when still slightly
crunchy. Combine with the squash mixture. Fry the chicken breasts in
the remaining butter a few minutes on each side. Add the maples
syrup, cranberries, and remaining chicken stock. Cook for a few
minutes over low heat, or until the sauce is slightly reduced. Serve
over the squash risotto.
At the Casino of Montreal, chef Jean Pierre Curtat mixes typical
Quebec ingredients like dried cranberries and maple syrup to
main-course dishes. In this recipe, I've substituted chicken breast
for veal sweetbreads.
Source: Americas, September, 1995
Servings: 4 servings
Maple & Dried Cranberry Chicken W/Butternut S Recipe brought to you by Recipe Ideas
Categories: Chicken; Cranberry; Fruit; Poultry
The History of Recipes
We can trace the history of meal recipes far back into antiquity, at least as far into history as the ancient Egyptians, and possibly even further. Interesting though that maybe, mostly, these early records were just simple hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe discovered so far, according to experts are some stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius created a collection of documents showing how to cook the recipes cooked by the Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, a very modern way of dining. Aspicius also informs us how the Roman chefs were skilled in the use of a wide range of spices, including some that we all recognise for example bay, rue and parsley. As our culinary historical trip moves to more modern times there were some interesting books which were published in the fourteenth century : a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the indian curry that we all know today, but rather recipes for the types of meals prepared for the rich and wealthy people of those days. In the 15th century, people returning from the crusades brought us a variety of foods and herbs from Arab countries, including spices like basil and rosemary. The introduction of these new foods and spices prompted an increase in books on cookery, most of which still exist in private collections. When we get to the 1900s, cookery books are greatly in demand mostly as a result of more people being able to read, people having increased leisure time and disposable income. The arrival of TV gave us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Maple & Dried Cranberry Chicken W_Butternut S recipe.
