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
Written recipes as an idea can be observed far back into the far past, in truth as far back into history as the early Egyptians, and possibly even further. Interesting though that maybe, sadly, these early records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe discovered, according to academics is a series of ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. As we move into The time of the roman empire 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes enjoyed by his fellow Romans. In his works, he recounts how the meals were split into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the ancient Romans were skilled in the use of many different herbs, including a few that will be familiar to modern cooks like thyme, rue and asafoetida. As our culinary historical trip moves to more modern times there are two recipe books published in the 14th Century - a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are not about the spicy food that is served today, but instead descriptions of the types of food prepared by the chefs of the nobility of that period. In the 15th century, knights returning from the crusades brought us a variety of foods and spices from the holy land, including coriander, basil and rosemary. The introduction of these new culinary ideas caused an increase in cookery books, some of which are now in academic collections. Over the next few centuries, the wealthy families of Europe competed to serve up the most extravagent banquests, and consequentially the best cooks and their recipes were much in demand. However, it wasn`t until the nineteenth century the formal cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, verifying, and publishing recipes to allow everyone to enjoy them. By the arrival of the twentieth century, recipe publications are highly popular as a result of better eduction, people having more leisure time and having more disposable income. |
We hope you enjoy this Norwich Inn Boiled Chicken Dinner recipe.
