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
It is quite feasible to track the history of written cooking instructions far back into distant history, in fact as far into history as the ancient Egyptians, and possibly even further. In practice though, these, ancient recipes were just basic pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts is a collection of stone tablets in ancient 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 drinkers feel `wonderful`. Later on, in The time of the romans 25BC a man called Apicius created a number of scripts which described recipes enjoyed by his fellow Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvres, main meal and afters, something that is very familiar to us today. This early Roman chef recounts how the Roman cooks used a good variety of aromatic flavors, including a few that will be familiar to modern cooks such as basil, mint and parsley. Moving our culinary historical trip onwards, we have two interesting recipe books which date from the 14th Century : a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the spicy food that appears on menues today, but instead descriptions of the types of meals eaten by the upper classes of those days. Later on, in the 15th century, knights returning from the crusades brought us many new spices and herbs from the Middle-East, such as parsley, basil and rosemary. These new foods and spices caused an eruption in manuscripts on cookery, some of which are kept safe in academic collections. The TV revolution brings us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Chicken Fricassee Low Fat recipe.
