2 1/2 to 3 lb. chicken, cut up
1/2 tsp salt
1/4 tsp pepper
1 chicken bouillon cube
1/2 cup boiling water
1/2 cup apple juice
2 cup sliced fresh green beans,
1 french
1 style
1 cup diced peeled apples
1 tbsp flour
1 tsp ground cinnamon
1 oz bread
Directions
Sprinkle both sides of chicken with salt and pepper. Place chicken on
a rack in a shallow open roasting pan. Bake in hot oven (450 degrees)
until browned, about 20 minutes. Reduce oven temperature to 350
degrees. Remove chicken and rack; pour off any fat from pan. Return
chicken to pan. Dissolve bouillon in boiling water. Pour over chicken
along with apple juice. Stir in green beans. Cover and bake 25
minutes. Stir in apple. Cover and bake 10 minutes longer. Meanwhile,
in small saucepan mix flour with cinnamon. Blend with 1 tablespoon of
cold water. Stir in hot pan liquid. Cook and stir until mixture
boils and thickens slightly. Serve with chicken and vegetables. ----
Servings: 1 servings
461744 -- Baked Chicken With Apples Recipe brought to you by Recipe Ideas
Categories: Apple; Chicken; Fruit; Poultry
The History of Recipes
We can follow the history of `recipes` way back into the distant past, at least as far back into history as the Egypt of the Pharoahs, and possibly even further. Having said that, sadly, these ancient records were just very simple hieroglyphic instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to historians are a few clay tablets in the Sumerian language 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 anyone who tried it feel wonderful and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a collection of scripts describing recipes cooked by the Romans. In his works, Apicius tells us how the meals were divided into starters, main meal and dessert, something we still use today. Additionally, he informs us how the cooks of Roman times used a wide range of spices, including a few that will be familiar to modern chefs like basil, rue and dill. Later, we have a couple of interesting recipe books which were published in the 1300s : one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, they are unconnected to the curry that is familiar to us all today, but instead descriptions of the types of food prepared by the chefs of the nobility of the period. Later, in the fifteenth century, knights returning from the crusades brought back many foods and spices from Arab cuisine, including spices such as basil and rosemary. These new spices and herbs was responsible for an eruption in manuscripts on food, most of which are now in academic collections. The arrival of television brings us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access thousands of recipes just like those on this web site. |
We hope you enjoy this 461744 Baked Chicken With Apples recipe.
