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
Recipes as a concept can be observed back into distant history, at least as far back as ancient Egypt, and quite possibly further than that. However, mostly, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe in existence, according to academics is a collection of ancient tablets in the Sumerian language describing the baking 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 scholar, called Apicius, assembled some scrolls detailing recipes cooked by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into starters, main course and desserts, a very modern way of dining. Additionally, he informs us how the ancient Romans made use of a good variety of herbs and spices, including a few that will be familiar to modern chefs like thyme, fennel and parsley. As our culinary historical trip moves to more modern times there are two recipe books which date from the fourteenth century ; a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, they are not about the indian curry that we all know today, but instead recipes for the types of food on the menus of the rich people of the period. In the 15th century, knights returning from the crusades brought us many spices and herbs from Arab cooking, including spices like rosemary and coriander. These new herbs and spices was responsible for a torrent in recipe books, the majority of which are kept safe in private libraries. When we get to the 1900s, recipe publications are in great demand, mostly due to more people being able to read, people having increased spare time and having more disposable income. The arrival of TV brought us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting everyone to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Country French Chicken recipe.
