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
Written recipes as an idea can be observed way back into the distant past, in fact as far into history as early Egypt, and maybe further still. Having said that, in the main part, these ancient cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history is a series of ancient tablets in Sumerian which recount the making 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 exhilarated and blissful. During Roman times around 25BC a roman called Apicius compiled a number of documents which described recipes enjoyed by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into appetizers, entrees and afters, something that is very familiar to us today. This early Roman chef recounts how the ancient Romans used many different spices and herbs, including a few that will be familiar to modern chefs like thyme, rue and asafoetida. As our culinary historical trip moves on a few more years there were a couple of interesting cookery books dating from the fourteenth century - a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these two books are nothing to do with the curry that appears on menues today, but rather accounts of the types of food on the tables of the rich and powerful of the time. In the fifteenth century, people returning from the crusades brought us many new spices and herbs from the holy land, including spices like coriander, parsley, and rosemary. These new herbs and spices created a surge in manuscripts on food, some of which still exist in private cookery archives. Like it or not, the introduction of television brings us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like those on this site. |
We hope you enjoy this Chicken & Apples Over Noodles recipe.
