2 each 2-lb broilers
8 each slices bacon
2 cup seedless grapes
2 tbsp parsley, chopped fine
1 each mint sprig or
1 1/2 tsp dried mint
1/2 tsp pepper
1 tsp salt
1/2 tsp saffron, (powdered)
2 cup chicken broth*
Directions
*Made from necks, gizzards, and livers Fry the bacon until crisp in a
large iron frying pan. Remove from the pan, drain on paper toweling,
break into small pieces and set aside. Brown slowly in the bacon fat
the broilers which have been quartered, necks removed.
When nicely browned, transfer the chicken to a large earthenware
casserole and keep warm.
Crush together 1 tablespoon chopped parsley, the dried powdered mint
or leaves of fresh mint chopped fine, the salt, freshly ground pepper
and saffron. Sprinkle over the chicken. Add to the brown residue in
the frying pan the chicken broth. Bring to a boil, stir well and
pour over the chicken. Place the casserole on a flame tamer over low
heat, cover tightly and cook gently until the chicken is tender, or
for about 3O minutes. Drain off most of the juice into a small
saucepan and reduce to a syrupy consistency by boiling rapidly, for
about 5 minutes. Pour back over the chicken, sprinkle with another
tablespoon of chopped parsley and the pieces of bacon, and add the
grapes.
A macedoine of cooked chopped carrots, string beans, lima beans and
peas, well buttered, would be good with this dish. Source: The
Pepperidge Farm Cookbook
Servings: 4 servings
Chicken In A Pungent Sauce--Modern Version Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sauce
The History of Recipes
We are able to read the history of written recipes back into the far past, in truth as far back as the Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these old recipes were just very simple hieroglyphic instructions for preparing meals.
As we move into The time of the romans around 25BC a man called Apicius created a few documents which described recipes cooked by the Romans. In his works, he describes how the meals of wealthy Romans were divided into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient cooks used a wide range of aromatic flavors, including some that we all recognise for example thyme, mint and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from the holy land, including coriander, parsley, basil and rosemary. These new foods and tastes created an explosion in manuscripts on food, the majority of which are now in private cookery archives. The revolution that is television brings us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chicken In A Pungent Sauce Modern Version recipe.
