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
Experts have traced the existence of recipes far back into history, in truth as far back into history as early Egypt, and possibly even further than that. Having said that, sadly, these old records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to historians is a series of tablets in Sumerian which describe 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 drank it feel exhilarated and blissful. As we move into The time of the roman empire around 25BC a man called Apicius compiled a number of scripts describing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main course and dessert, something we still use today. Additionally, he describes how the cooks of Roman times used many spices, including a few you will know for example thyme, mint and dill. In the 15th century, knights returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, including rosemary and coriander. These new foods and spices caused an increase in recipe publications, many of which are kept safe in private collections. When we get to the 1900s, recipe publications are in high demand, due to higher levels of literacy, more leisure time and having more money. The arrival of TV brought us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to search through 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.
