1 lb skinless, boneless chicken breasts
1 salt
1 freshly ground pepper
1 small fennel bulb, about 8 ounces
3 tbsp olive oil
1 can italian-style stewed tomatoes (16 o, z)
1 tsp fennel seed
Directions
From "The 5 in 10 Chicken Breast Cookbook."
Cut the chicken into 2 1/2" pieces and season with salt and pepper.
Cut fennel crosswise into thin slices.
Heat 2 tablespoons oil in a large fry pan. Add chicken and cook over
medium-high heat until browned, about 2 minutes on each side. Remove
chicken to a plate, leaving the drippings in the pan. Add fennel to
pan along with the remaining 1 tablespoon of oil. Cook, stirring,
until lightly browned, about 2-3 minutes. Add tomatoes to the pan
along with 1/4 cup water and fennel seeds. Bring to a boil, reduce
heat to medium low. Return chicken and any of the accumulated juices
on the plate to the pan. Cover and cook until the chicken is white
but still moist, about 5-7 minutes.
Servings: 4 servings
Chicken Braised With Fennel~ Tomatoes Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Tomato; Vegetable
The History of Recipes
Experts have tracked the existence of recipes far back into the far past, certainly as far back into history as ancient Egypt, and possibly even further than that. Having said that, mostly, these early recipes were just very basic hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian which recount 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. As our culinary historical trip moves to more modern times we find a couple of recipe books which date from the 14th Century : a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the spicy food that is served today, but instead accounts of the types of food on the tables of the rich and powerful of that time. Over the next few centuries, the families of Europe competed to serve up the most exotic meals, and as a result cooks and their collection of recipes were highly sought after. Notwithstanding that, it was during the 1800s the formal cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, testing, and recording the recipes of their peers. By the arrival of the twentieth century, cookbooks were highly popular mostly due to increased literacy, people having more free time and being a little richer. |
We hope you enjoy this Chicken Braised With Fennel~ Tomatoes recipe.
