2 tbsp olive oil
3 1/2 lb broiling chicken, quartered
3 lb mixed root vegetables,
1 peeled and cut up
2 medium onions, peeled and cut in
1 wedges
2 small cooking apples, peeled,
1 cored, and thickly sliced
2/3 cup dried green lentils
1 cup apple juice
1 1/4 cup chicken broth
Directions
Preheat oven to 375oF. Select at least a 6 quart ovenproof pot large
enough in diameter to hold chicken in a single layer. Heat oil in pot
over medium heat. Brown chicken in hot oil for 20 minutes, turning to
brown both sides. Drain on paper towels. Add root vegetables and
onion to hot oil in same pot. Saute for 4-5 minutes until vegetables
begin to brown. Add apples, lentils, apple juice, and chicken broth.
Mix well to cover lentils with liquid. Bring to a boil. Season to
taste with salt and pepper. Add chicken, skin side up. Cover and bake
at 375oF for 1 hour until juices run clear when chicken is pierces
with a fork and lentils are tender. Note: To thicken pan juices,
puree a few of the cooked vegetables with some of the pan juices in a
blender. Stir back into remaining pan juices.
Servings: 4 servings
Chicken & Apple Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Fruit; Main Dish; Poultry
The History of Recipes
It is actually possible to trace the history of written cooking instructions way back into the distant past, in truth as far as the Egyptians, and maybe even further. In practice though, mostly, these ancient cook books were just simple pictorial recipes for food preparation.
As we move into Roman times around 25BC a man called Apicius assembled a few documents which described recipes prepared by the Romans. He describes how the meals were divided into hors d`oeuvre, main course and dessert, a style of dining still practiced today. This early Roman chef informs us how the Roman chefs made use of a wide range of spices, including a few that will be familiar to modern chefs like basil, fennel and dill. During the following few centuries, the powerful families of the West tried to lay on the best banquets, and because of this chefs and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. By the advent of the 1900s, recipe books are increasing in popularity due to higher levels of literacy, increased leisure time and being a little richer. |
We hope you enjoy this Chicken & Apple Casserole recipe.
