1 (3-lb) frying chicken cut into ser, ving pieces
1 salt
1 freshly ground black pepper
4 tbsp olive or vegetable oil
1 1/2 cup chopped onions
4 tbsp all-purpose flour
2 cup chicken broth
1 lb mushrooms, sliced
1/4 cup chopped parsley
Directions
PREHEAT OVEN TO 400F. Wash chicken pieces and pat dry. Season with
salt and pepper. In large, heavy-bottomed skillet, heat oil over high
heat and brown chicken pieces, turning when necessary. Adjust heat so
that chicken browns quickly but does not burn. Transfer chicken to
shallow casserole large enough to hold chicken in 1 layer. Add onions
to skillet and cook, stirring frequently, about 5 minutes or until
onions are soft and lightly colored. Stir in flour, mixing well with
spoon. Pour in chicken broth and, stirring constantly, bring to a
boil. Reduce heat and let it simmer 2-to-3 minutes. Pour sauce over
chicken in casserole. Bake, covered tightly, about 20 minutes.
Scatter mushrooms over chicken, re-cover and bake 10 minutes longer
or until chicken is tender. Sprinkle parsley over top and serve.
Servings: 4 servings
Chicken & Mushrooms I Recipe brought to you by Recipe Ideas
Categories: Chicken; Mushroom; Poultry; Vegetable
The History of Recipes
It is quite feasible to prove the history of recipes far back into the distant past, in truth as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, in the main part, these early cook books were just simple pictorial instructions for preparing food.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Later on, there are a couple of cookery books which were published in the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books are nothing to do with the indian curry that is popular today, but rather descriptions of the types of food cooked for the nobility of the time. For the next few years, the wealthy families of Wesstern Europe competed to lay on the most extravagent banquests, and because of this the best chefs and their recipe collections were highly sought after. Nevertheless, it wasn`t until the 1800s that fine cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and publishing recipes to help cooks of their time. By the advent of the twentieth century, recipe publications are highly popular as a result of higher levels of literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Chicken & Mushrooms I recipe.
