3 lb chicken
1 cut into serving pieces
1 salt
1 freshly ground white pepper
2 tbsp sweet butter
1/2 cup olive oil
2 tbsp olive oil
2 garlic cloves
1 finely minced
2 onions
1 finely sliced
4 large ripe tomatoes
1 peeled -- seeded+chopped
1/2 cup dry white wine
1 bouquet garni**
1 1/2 cup chicken stock
2 small zucchini
1 unpeeled -- cubed and
1 sprinkled with salt and
1 drained for 30 minutes
1 small eggplant
1 unpeeled -- cubed and
1 sprinkle with salt and
1 drained for 30 minutes
1 green pepper
1 roasted -- peeled and
1 sliced
1 into strips
1 tbsp cornstarch
1 mixed with stock to make a
1 paste
3 tbsp minced fresh herbs
1 parsely,chives -- marjoram
1/2 cup pimento
1 cut into thin strips
Directions
** Bouquet Garni: In a piece of cheesecloth, tie the following: 3-4
sprigs of parsley, 1 bay leaf, 1/2 celery stalk with leaves, 1/2 ts
dry thyme. PM string long enough to hand the garni in the pot and tie
the string wto the pot handle for easy removal.
Directions continued in next note
Recipe By :
Servings: 4 servings
Chicken A La Maridionale Part One Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite possible to follow the history of written cooking instructions back into antiquity, certainly as far as pharonic Egypt, and possibly even further. Interesting though that is, sadly, these early cookbooks were just primitive pictorial recipes for preparing food.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history are a few clay 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 making people feel exhilarated and blissful. As we move into Roman times around 25BC a man called Apicius compiled a collection of documents detailing recipes prepared by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into appetizers, main meal and afters, something that is very familiar to us today. This early Roman chef describes how the ancient Romans were skilled in the use of many herbs, including a few that will be familiar to modern chefs for example bay, rue and dill. Moving on, there are a couple of cookery books which were published in the 1300s - a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the curry that appears on menues today, but rather descriptions of the types of meals on the menues of the rich and powerful of the period. Later, in the 15th century, the Crusaders brought back a variety of foods and spices from the holy lands, including spices such as coriander, basil and rosemary. These new foods and tastes led to an eruption in manuscripts on cooking, some of which still exist in academic collections. During the following few centuries, the powerful families of Europe competed to lay on the most extravagent meals, and consequentially chefs and their recipes increased in prestige. However, it was during the 19th century that cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, verifying, and publishing the recipes of their peers. By the advent of the 1900s, cooking books were highly popular as a result of better eduction, more spare time and a general increase in wealth. The revolution that is television brought us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Chicken A La Maridionale Part One recipe.
