2 lb Meaty chicken, (breast halves thighs, drumsticks)
Nonstick spray coating
1 cup Mushrooms, sliced fresh
1 cup Celery, sliced
1 cup Dry white wine
1 cup Carrot, coarsely chopped
1 medium Onion, cut into sm wedges
1 cl Garlic, minced
1 Bay leaf
2 tbsp Parsely, snipped
1/4 tsp Thyme, dried crushed
Directions
Remove the skin from the chicken. Rinse chicken; pat dry. Spray a
large cold skillet with non-stick spray coating. Preheat skillet
over medium heat. Brown chicken on all sides in hot skillet. Drain
fat from skillet. Season chicken lightly with salt and pepper. Add
mushrooms, celery, white wine, carrot, onion, garlic, bay leaf,
parsley, and thyme to the skillet. Bring to boiling; reduce heat.
Cover and simmer for 35 to 40 minutes or till chicken is tender and
no longer pink. Discard bay leaf. Transfer chicken and vegetables
platter; keep warm. For sauce, bring liquid in skillet to boiling.
Cook about 3 minutes or till reduced to 1/2 cup. Pour sauce over
chicken and vegetables. Makes 6 servings.
Food Exchanges per serving: 3 LEAN MEAT EXCHANGES + 1 VEGETABLE
EXCHANGE CHO: 68; PRO: 22: FAT: 6g; CAL: 187;
Source: Good Homes and Gardens Diabetic Cookbook
Brought to you and yours by Nancy O'Brion and her Meal-Master
Servings: 6 servings
Country French Chicken Recipe brought to you by Recipe Ideas
Categories: Diabetic; Main Dish; Vegetables; Crockpot
The History of Recipes
Experts have traced the existance of recipes way back into the distant past, certainly as far into history as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, in the main part, these old recipes were just simple pictorial instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to experts is a series of stone tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. As we move on, we find a couple of recipe books from the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the indian curry that is popular today, but instead descriptions of the types of food prepared by the chefs of the upper classes of that time. During the next few centuries, the families of Europe competed to serve up the best banquets, and consequentially the best chefs and their recipe collections became highly prized. Notwithstanding that, it was during the 19th century that cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, verifying, and recording recipes common in their social group. By the advent of the 20th century, cookbooks were highly popular due to better eduction, people having increased spare time and disposable income. |
We hope you enjoy this Country French Chicken recipe.
