3 lb chicken pieces
3/4 cup lemon juice
1 flour for dredging
1/2 tsp salt
1 pepper
1/4 cup vegetable oil
1 tsp lemon juice
1 lemon, sliced thin
3 tsp brown sugar
1/2 cup chicken stock
Directions
Combine chicken and lemon juice. Marinate at least 6 hours or
overnight, turning occasionally. Remove chicken, discard marinade,
reserving 1 Tbsp. Combine flour, salt and pepper; dredge in flour
(this step may be skipped). Heat oil in large skillet over
medium-high heat, fry in several batches. Transfer to casserole large
enough to hold chicken in single layer. Combine peel and brown sugar
in bowl, sprinkle over chicken. Combine stock and 1 Tbsp reserved
marinate, pour around chicken. Bake at 350F 35-40 minutes. Serve 4
(generous portions) or 6. Good served hot, even better served cold.
Great for picnics.
Servings: 4 servings
Lemon Chicken I Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
It is possible to trace the history of written recipes way back into antiquity, in truth as far back as ancient Egypt, and quite possibly further than that. However, generally, these old cookbooks were just very simple pictorial recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history is a collection of ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Continuing our culinary historical journey, we have some recipe books which were published in the 14th Century ; a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these are not about the curry that is served today, but rather descriptions of the types of food prepared by the chefs of the nobility of that time. Over the succeeding few hundred years, the rich families of the West competed with each other to offer the most extravagent meals, and consequentially the best cooks and their recipe collections increased in prestige. However, it wasn`t until the nineteenth century that cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, testing, and recording recipes that were common in the better off homes of the day. By the advent of the 20th century, cooking books are highly popular due to higher levels of literacy, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Lemon Chicken I recipe.
