3 lb chicken parts
1 lb zucchini sliced
1 tsp black pepper
2 tsp oregano
2 bay leaves
2 pt stewed tomatoes
1 large onion, coarsely chopped
1/2 tsp salt
1 tsp crushed red pepper or
1 small cayenne pepper, liquified
4 tbsp diced fresh parsley
1 lb bell pepper, coarse chopped
2 cloves garlic, minced
2 cup white wine
Directions
Brown chicken parts in its own fat in the pressure cooker. Turn often
to brown on all sides. Remove to platter; drain fat, reserving 2
Tbsp; discard remainder. Strain tomatoes, reserving both liquid and
solids. Heat reserved chicken fat in the pressure cooker. Saute
garlic, onion and peppers until vegetables are crisp-tender. Remove
vegetables to a bowl. Return the chicken to the pot, add red pepper
or cayenne, salt, bay leaves, black pepper, tomato liquid, wine and
half the parsley. Seal the pot and cook at 15 pounds pressure for 5
minutes. Cool cooker at once; return reserved vegetables, zucchini,
tomatoes and remaining parsley. Cover and simmer 30 minutes. Serve
over pasta. Serve with salad and crisp bread.
Servings: 4 servings
Chicken Cacciatora Dinner Recipe brought to you by Recipe Ideas
Categories: Chicken; Dinner; Italian; Poultry; Pressure Cooker
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into history, at least as far into history as the ancient Egyptians, and maybe even further. Interesting though that is, sadly, these old records were just simple pictorial recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to historians are some ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. During the time of the Romans a roman called Apicius wrote a number of documents detailing recipes cooked by the Romans. He recounts how the meals of wealthy Romans were separated into starters, entrees and desserts, a style of dining still practiced today. Aspicius also tells us how the Romans made use of many different herbs, including a few that will be familiar to modern chefs such as bay, rue and dill. Moving our culinary historical trip onwards, we find some recipe books which date from the 1300s : one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian curry that is popular today, but rather descriptions of the types of meals prepared by the cooks of the nobility of the time. Later on, in the 15th century, people returning from the crusades brought back many spices and herbs from middle-east cuisine, including spices such as parsley, basil and rosemary. These new foods and tastes led to an outbreak in books on cookery, many of which are now in academic collections. Over the next few hundred years, the powerful and rich houses competed to offer the most exotic banquets, and because of this chefs and their collection of recipes were much in demand. However, it was during the 1800s that fine cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and publishing the recipes that were being prepared for the better households. When we get to the 20th century, cook books were in great demand, mostly due to higher levels of literacy, leisure time and having more money. The arrival of TV gave us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Chicken Cacciatora Dinner recipe.
