1/2 chicken - about 1 lb., skinned & al, l fat cut awa
1/2 tsp paprika
1/4 tsp freshly ground black pepper
1/4 cup flour - all purpose
1 egg white
1/4 cup skim milk country rice (see recipe)
1/4 cup dry brown roux - see recipe
1 1/2 cup water
1 cup onion - chopped
1/2 cup green onion - chopped
2 clove garlic - minced
1 tbsp parsley - finely chopped
1/8 tsp allspice - ground
1/4 tsp thyme
1/8 tsp freshly ground black pepper
Directions
PREPARATION: Preheat the oven to 350F. Cut the chicken into pieces.
Blend the paprika and pepper with the flour. Beat the egg white with
the milk. Dip the chicken into the egg white mixture and then into
the seasoned flour. Lay the chicken in a baking pan and bake for 30
minutes, or until golden brown. While the chicken is baking, make the
Country Rice. MAKE THE FRICASSEE GRAVY: Put the "roux" into a
saucepan and blend in the water a little at a time so there are no
lumps and the sauce is smooth. Add all remaining ingredients, cover
and simmer gently for 15 to 20 minutes. Remove the chicken from the
oven and add it to the pot with the Fricassee gravy. Let all simmer
for another 15 minutes, or until the hicken is very tender and easily
comes off the bones. TO SERVE: Spoon the Chicken Fricassee onto
plates and accompany with the Country Rice. NOTES: The chicken is
even good served just out of the oven without the Fricassee gravy.
Tastes like fried! There are few dishes that appeal to me more than a
good Chicken fricassee. This dish is one of my favorites in this
book. VARIATION: The skinned chicken breasts you buy at the grocery,
or skinless turkey breasts cut into strips, both make an excellent
Fricassee. Suggested Menu: Green Salad with Creamy Creole Dressing
Chicken Fricassee Country Rice Pineapple with Port Wine
Servings: 2 servings
Chicken Fricassee - Low Fat Recipe brought to you by Recipe Ideas
Categories: Chicken; Diet; Healthy; Low Fat; Poultry
The History of Recipes
Transcribed cooking instructions as an idea can be found way back into antiquity, certainly as far back into recorded history as early Egypt, and maybe further still. Having said that, generally, these old recipes were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few tablets in Sumerian which describe 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 wonderful and blissful. Much later, in Roman times a roman called Apicius compiled a number of documents detailing recipes enjoyed by wealthy Romans. In his works, he tells us how the roman meals were separated into starters, entrees and afters, a style of dining still practiced today. This early Roman chef tells us how the Romans made use of many spices and herbs, including a few that will be familiar to modern cooks like basil, fennel and asafoetida. Over the succeeding few hundred years, the rich and powerful families of Wesstern Europe competed to serve the most extravagent meals, and because of this the best cooks and their collection of recipes were greatly in demand. Nevertheless, it was during the 1800s that 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 collating, testing, and publishing recipes to help cooks of their time. When we get to the twentieth century, cookery books were highly popular mostly as a result of higher levels of literacy, more leisure time and being a little richer. |
We hope you enjoy this Chicken Fricassee Low Fat recipe.
