2 tbsp oil, olive
2 large onions, diced
2 medium pepper, bell, diced
1/2 cup parsley, finely chopped
1/2 cup onion, green, diced
1 tsp mint, dried, crushed
1 tbsp garlic, minced
1 cup wine, white, dry
2 cup stock, chicken
2 lb tomatoes, fresh, chopped - (@ 4 cup, s)
2 tbsp soy sauce
1 tsp salt
1 tbsp sauce, cayenne, - louisianna hot sa, uce
1 chicken, fryer, cooked, - deboned
1 rice, cooked
Directions
Cook the chicken by boiling it in water and vegetables as you
would to make a good chicken stock. When the chicken is cooked,
remove the chicken from the broth, cool, and debone. Set aside the
warm pieces of chicken for later in the recipe.
Strain the chicken stock and reserve.
In a large pot or Dutch oven, put the olive oil in over moderate
heat, swirling to coat the bottom of the pot. Add the onions, pepper,
parsley and saute for a minute with stirring.
Add diced green onion and saute for another minute.
Add mint, garlic, and white wine (the wine tends to take the
bitterness out of onions, garlic, and other ingredients and takes the
place of sugar for making these ingredients milder) and continue to
simmer for two minutes.
Add the chicken stock, tomatoes and soy sauce and simmer for
another 2 minutes.
Add a teaspoon of salt, and the Louisianna Hot Sauce (made from
cayenne pepper) to taste and stir. Obviously Justin Wilson LOVES hot
sauce ... and you may not. Use it as sparingly or as generously as
you like.
To the hot simmering mixture, add the cooked chicken to the pot
and stir occasionally while simmering ten to fifteen minutes over low
heat. The chicken is already cooked, the simmering is to let the
flavors merge and meld together before serving.
Serve the Chicken ala Creole over cooked rice with a glass of
red wine and pieces of Burgundy Bread ** on the side.
** See recipe for Burgundy Bread elsewhere.
Source: Justin Wilson's Louisianna Coooking Show - PBS
: - "Louisianna Cooking at Home" from the book "At Home"
: P.O. Box 1430, Lacombe, LA 70445
Servings: 8 servings
Chicken Ala Creole Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Poultry
The History of Recipes
Historians have proved the existance of recipes back into history, in truth as far back into recorded history as the Egyptians, and maybe further still. In practice though, sadly, these ancient recipes were just very simple hieroglyphic recipes for meal preparation.
Interestingly, the most ancient recipe discovered, according to academics are some tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. As we move into Roman times 25BC a roman called Apicius wrote a few documents detailing recipes prepared by his fellow Romans. In his scrolls, he tells us how the roman meals were split into appetizers, main course and afters, something we still use today. Additionally, he tells us how the Romans were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern chefs like bay, rue and asafoetida. As we move on, we find a couple of cookery books which date from the fourteenth century - a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the spicy food that is familiar to us all today, but instead descriptions of the types of food enjoyed by the wealthy. Later, in the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from Arab cooking, including spices like coriander, basil and rosemary. The introduction of these new foods and spices led to a torrent in manuscripts on cookery, most of which are kept safe in academic collections. During the next few centuries, the powerful and wealthy competed to serve the most exotic banquets, and as a consequence, the best chefs and their recipes were at a premium. Notwithstanding that, it was during the nineteenth century that cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, verifying, and publishing recipes to help cooks of their time. By the advent of the 20th century, cook books were highly popular mostly due to more people being able to read, people having increased free time and having more money to spend. The revolution that is television gave us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Chicken Ala Creole recipe.
