3/4 lb very small potatoes
1 large carrot
4 small white onions
1 salt & pepper
4 lb chicken split for broiling
2 tbsp dijon or dusseldorf mustard
2 tbsp peanut oil
2 tbsp butter
1/3 lb mushrooms
1 tbsp red wine vinegar
2 tbsp finely chopped parsley
Directions
1. Preheat the broiler. 2. Peel the potatoes. If they are not very
small,cut them in half. Put them in a saucepan and cover with water.
3. Trim and peel the carrot. Cut into 2-in. lenght, then cut into
quarters. Peel the onions and cut them in half. Add the carrots and
onions to the potatoes. Add salt to taste and bring to a boil. Let
stand 10 min. 4. Meanwhile, sprinkle the chicken halves with salt and
pepper. Brush on all sides with mustard. Arrange the halves side by
side in a baking dish, skin side down. Sprinkle with the oil. Place
under the broiler and cook for 10 min. 5. Drain the vegetables. Melt
the butter in a skillet and when quite hot but not brown, add the
vegetables. Cook over relativly high heat, shaking the skillet and
stirring the vegetables. Add the mushrooms and sprinkle with salt and
pepper to taste. Continue cooking, shaking the skillet and stirring
occasionally, about 7-8 min. 7. Pour off all the fat from the baking
dish and turn chicken halves again. 8. Turn then oven heat to 400.
Place the dish in the oven and bake 10 min. 9. Place the dish on top
of the stove. Add the vinegar to the liquid and cook for a few
seconds over high heat,stirring. Sprinkle with parsley.
Servings: 4 servings
Broiled Chicken With Mustard (Poulet Grille A Recipe brought to you by Recipe Ideas
Categories: Chicken; Grilling; Poultry
The History of Recipes
We can track the history of `recipes` way back into the far past, certainly as far back into recorded history as the early Egyptians, and possibly even further. However, sadly, these ancient records were just basic hieroglyphic instructions for preparing food.
Much later, in Roman times a roman called Apicius created a few scripts showing how to cook the recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into starters, entrees and desserts, a very modern way of dining. Aspicius also recounts how the Roman cooks were skilled in the use of a good variety of spices, including a few you will know like bay, mint and dill. Over the succeeding few hundred years, the families of Europe strove to offer the most extravagent banquests, and as a consequence, the best cooks and their recipe collections were highly sought after. Nevertheless, it was during the 1800s that fine cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, testing, and writing down recipes to help cooks of their time. When we get to the twentieth century, cookbooks were greatly in demand as a result of more people being able to read, people having more leisure time and being a little richer. |
We hope you enjoy this Broiled Chicken With Mustard (Poulet Grille A recipe.
