4 chicken breast halves
1/2 cup dry white wine
2 garlic cloves
2 leeks
3 celery stalks
2 carrots*
1/2 green cabbage
4 potatoes
2 tomatoes
1 tsp caraway seeds
2 tsp tarragon
1 bay leaf
1 14 1/2 oz chicken broth
1 parsley
Directions
Use boned and skinned chicken breasts. Crush garlic cloves. Use white
part only of leeks, wash and cut into 1" slices. Cut celery and
carrots into 1" slices. Core cabbage and cut into 8 wedges. Use
medium size Potatoes. Spray a 4-5 qt nonstick saucepot with vegetable
cooking spray and place over moderate heat. Saute chicken until
lightly browned on both sides. Add wine, garlic, leeks and celery.
Cook 5 minutes. Add carrots, cabbage, Potatoes, tomatoes, caraway
seeds, tarragon (if no fresh, use 1 tsp. dried), bay leaf and chicken
broth (preferably reduced sodium and defatted). Bring to a boil over
high heat; reduce heat to low. Cover and cook until vegetables are
tender, about 30 minutes. Spoon chicken and vegetables into heated
soup plates with some of the broth. Sprinkle with parsley.
Servings: 4 servings
Norwich Inn Boiled Chicken Dinner Recipe brought to you by Recipe Ideas
Categories: Chicken; Dinner; Poultry
The History of Recipes
It is actually possible to trace the history of written cooking instructions way back into the far past, at least as far back into recorded history as early Egypt, and quite possibly further than that. However, in the main part, these early recipes were just simple hieroglyphic recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to academics is a series of clay 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 anyone who drank it feel `wonderful`. As we move into The time of the roman empire around 25BC a roman called Apicius created some documents detailing recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, main meal and dessert, a style of dining still practiced today. Aspicius also informs us how the ancient cooks were skilled in the use of many herbs, including a few that will be familiar to modern cooks for example thyme, mint and dill. Moving our culinary historical trip onwards, we find two recipe books which appeared in the 14th Century - a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the indian food that is popular today, but instead recipes for the types of meals on the tables of the rich people of the time. In the 15th century, people returning from the crusades brought back a variety of foods and herbs from the holy lands, including coriander, basil and rosemary. These new foods and tastes was responsible for an eruption in recipe publications, many of which are kept safe in private collections. Over the next few hundred years, the powerful and rich competed to serve up the most extravagent meals, and consequentially the best cooks and their recipes were at a premium. However, it was during the 19th century that haute cuisine and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, verifying, and publishing recipes of the day. When we get to the 1900s, cookbooks are highly popular mostly as a result of better eduction, people having more spare time and having more disposable income. |
We hope you enjoy this Norwich Inn Boiled Chicken Dinner recipe.
