3 lb chicken -- cut up
2 tbsp corn oil
1 large onion -- chopped
1 garlic clove -- minced
1/4 cup dry white wine
1 cup apple juice
1 tbsp fresh ginger root -- finely
1 chopped
1 cup plain yogurt
1 tbsp cornstarch
2 apples -- cored, chopped
1 black pepper -- to taste
8 oz egg noodles
Directions
1. Remove as much skin and fat as you can from the chicken. Cut
chicken into 16 pieces. 2. Heat oil in skillet large enough to hold
chicken pieces in a single layer. Brown chicken on all sides over
medium heat; remove and set aside. Chicken should be done at this
point since it is cut into small pieces. 3. Saute onion and garlic in
same pan until onion is limp and translucent. Add wine, apple juice
and ginger; cook over medium heat until liquid is reduced to 1 cup.
4. Stir cornstarch into yogurt; add to pan with apples and chicken
then season with black pepper. Simmer for about 5 minutes only. 5.
While chicken is cooking, prepare egg noodles according to
instructions on package. Serve over noodles.
Recipe By : Jo Anne Merrill
Servings: 4 servings
Chicken & Apples Over Noodles Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
It is quite possible to follow the history of recipes far back into the far past, certainly as far back into recorded history as the early Egyptians, and possibly even further. Having said that, generally, these early cookbooks were just very basic hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe found, according to historians are a few ancient tablets in ancient Sumerian 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 blissful and exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius created a number of documents detailing recipes prepared by the Romans. In his works, Apicius recounts how the roman meals were divided into starters, main meal and desserts, something that is very familiar to us today. This early Roman chef tells us how the ancient Romans were skilled in the use of many herbs and spices, including many that are still in use today such as bay, fennel and parsley. Later on, we find a couple of cookery books dating from the 1300s : one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the indian curry that appears on menues today, but instead descriptions of the types of meals enjoyed by the nobility of those days. Later on in the 1400s, people returning from the crusades brought us a variety of spices and herbs from the Middle-East, such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices was responsible for an eruption in books on cookery, some of which are kept safe in private collections. By the time we get to the 20th century, cookbooks were highly popular mostly due to increased literacy, more free time and having more money. The introduction of the TV gave us TV cooks and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Chicken & Apples Over Noodles recipe.
