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 possible to track the history of recipes far back into the far past, in fact as far back as ancient Egypt, and maybe even further. Interesting though that maybe, generally, these early cookbooks were just primitive hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe discovered so far, according to academics are a few stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. During Roman times 25BC a roman called Apicius created some documents showing how to cook the recipes cooked by his fellow Romans. In his publication, he recounts how the roman meals were divided into appetizers, main course and dessert, something that is very familiar to us today. Aspicius tells us how the ancient Romans made use of many spices and herbs, including many that are still in use today for example basil, rue and dill. During the succeeding few centuries, the powerful and rich strove to offer the most exotic meals, and because of this chefs and their recipes were much in demand. Even so, it was during the nineteenth century that haute cuisine and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, testing, and recording recipes of the day. By the time we get to the twentieth century, cookbooks are greatly in demand mostly due to higher levels of literacy, increased leisure time and having more disposable income. Like it or not, the introduction of TV gave us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Chicken & Mushrooms I recipe.
