1 cup onion, sliced very thin
1/4 cup olive oil
1 tsp olive oil
2 garlic cloves, peeled and cut into, 4 pieces each
4 cup red cabbage, shredded fine
1 salt
1 chicken cut into 8 pieces
1/2 cup dry red wine
1 freshly ground black pepper
Directions
Put the sliced onion, 1/4 cup oil and garlic in a saute pan, cook on
medium until onion turns a deep gold. Add shredded cabbage, stir to
coat well, sprinkle with salt. Cover pan and simmer cabbage for 40
minutes. Turn from time to time, until cabbage is tender and
considerably reduced in bulk.
Rinse chicken and pat dry. In a second pan, heat 1 tablespoon oil. Add
chicken in a single layer, skin-side down; brown well on both sides.
Transfer chicken to the pan with the cabbage. Add wine and a few
grinding of pepper, cover pan and continue cooking about 45 minutes.
The chicken will be very tender and the cabbage will have nearly
melted into a dark sauce.
Serves 2-4.
Servings: 4 servings
Chicken Fricassee With Red Cabbage Recipe brought to you by Recipe Ideas
Categories: Cabbage; Chicken; Poultry; Vegetable
The History of Recipes
Food historians have traced the existence of recipes back into the far past, in truth as far back as the early Egyptians, and possibly even further. Interesting though that is, these, old records were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to food historians is a series of 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. As we move into The time of the roman empire 25BC a man called Apicius created a number of documents which described recipes cooked by the Romans. In his works, he describes how the roman meals were separated into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the chefs of Roman times made use of many aromatic flavours, including a few you will know such as thyme, rue and parsley. As our culinary historical trip moves on a few more years we have two books dating from the 1300s - a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these books are not about the indian food that is served today, but instead accounts of the types of food cooked for the rich people of those days. In the fifteenth century, knights returning from the crusades brought us many new spices and herbs from the Middle-East, including spices such as coriander, parsley, and rosemary. The introduction of these new culinary ideas created a torrent in recipe publications, some of which are kept safe in private cookery archives. Over the following few hundred years, the rich families of Wesstern Europe tried to offer the most exotic banquets, and as a result chefs and their recipes could command a high salary. However, it wasn`t until the nineteenth century that haute cuisine and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and writing down the recipes that were being prepared for the better households. By the arrival of the 20th century, cooking publications are starting to become popular mostly due to increased literacy, more spare time and having more money to spend. The introduction of television brings us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chicken Fricassee With Red Cabbage recipe.
