8 chicken legs
1/8 tsp pepper
1 lb italian sausage 1 pieces
2 green peppers cut in strips
1 clove garlic, minced
1 28 oz can tomatoes
1/2 lb mushrooms, quartered
1 bay leaf
1/2 tsp salt
2 tbsp oil
2 cup uncooked rice
1 large onion sliced
1/2 cup red wine
3/4 cup chicken broth
1 tsp basil, crushed
1/4 tsp sugar
Directions
Season chicken with salt and pepper. In a large skillet heat
oil. Add chicken and cook, turning, until browned, about 5 minutes.
Remove and set aside. Add sausages to skillet and brown. Remove and
set aside.
Add rice, green pepper, onion and garlic to skillet; cook,
stirring until rice is lightly browned, about 5 minutes. Stir in wine
and simmer 2 minutes. Stir in tomatoes, broth, mushrooms, basil, bay
leaf and sugar. Return chicken and sausages to the skillet. Reduce
heat; cover and simmer 35 - 40 minutes until chicken is tender.
Remove and discard fat.
This is from one of my MIL's clippings from Women's Day. Date unknown
Shared by Robert Rostrup
Servings: 8 servings
Chicken & Sausage With Rice Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Poultry; Rice; Sausage
The History of Recipes
We are able to trace the history of `recipes` back into ancient history, in fact as far back into recorded history as the Egyptians, and potentially, even further back. However, sadly, these early cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to food historians are some clay tablets in ancient Sumerian describing 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 anyone who drank it feel blissful and exhilarated. As we move into Roman times 25BC a man called Apicius created some documents showing how to cook the recipes prepared by his fellow Romans. In his works, he describes how the meals were split into hors d`oeuvres, main meal and afters, something that is very familiar to us today. Aspicius describes how the ancient Romans used a wide range of spices and herbs, including a few that will be familiar to modern cooks like basil, rue and dill. As we move on, we have a couple of books from the fourteenth century - a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books have no connection with the curry that appears on menues today, but rather descriptions of the types of food on the menus of the rich and powerful of the time. Later, in the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from Arab countries, including spices like coriander, basil and rosemary. These new herbs and spices created an explosion in manuscripts on cooking, some of which still exist in academic collections. The revolution that is television brings us celebrity TV chefs and the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes just like those on this site. |
We hope you enjoy this Chicken & Sausage With Rice recipe.
