2 l/2- to 3-pound cut-up broiler frye, r chicken
3 medium carrots, sliced (about 1 l/2 cups)
1 cup chicken broth
1 tbsp chopped fresh or 1 teaspoon dried t, arragon leaves
3/4 tsp salt
1/8 tsp pepper bay leaf
4 oz mushrooms, sliced (about 1 l/2 cups, )
2 medium stalks celery, sliced (about 1 cup)
1 medium onion, sliced
1/2 cup dry white wine
1/2 cup half and-half
3 tbsp gold medal all-purpose flour
1 egg yolk
4 to 5 cups hot cooked noodles
Directions
Heat chicken, carrots, broth tarragon salt, pepper and bay leaf to
boiling in 12-inch skillet or Dutch oven; reduce heat. Cover and
simmer 30 minutes. Add mushrooms, celery and onion. Heat to boiling;
reduce heat. Cover and simmer about 15 minutes or until thickest
pieces of chicken are done.
Remove chicken and vegetables to warm platter with slotted spoon; keep
warm. Remove bay leaf. Drain liquid from skillet; strain and reserve
I cup. Pour reserved liquid and the wine into skillet. Mix
half-and-half, flour and egg yolk until smooth; stir into wine
mixture. Cook over medium heat, stirring constantly, until thickened.
Serve with chicken, vegetables and noodles.
6 servings.
Nutrition Information Per Serving
1 serving Percent of U.S. RDA
Calories 505 Protein 53% Protein 9 39 Vitamin A 100%
Carbohydrate 9 37 Vitamin C
4% Fat 9 20 Thiamin 24% Cholesterol mg 155
Riboflavin 26% Sodium mg 710 Niacin 64% Potassium mg 630
Calcium 6% Iron 22% From the files of Al Rice, North Pole Alaska. Feb
1994
Servings: 1 servings
Chicken In Tarragon Cream Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Poultry; Sauce
The History of Recipes
We are able to read the history of meal recipes way back into antiquity, certainly as far back into history as pharonic Egypt, and possibly even further. Interesting though that is, mostly, these old cookbooks were just very basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to academics are a few tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As we move into The time of the romans around 25BC a roman called Apicius compiled a number of documents detailing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, main meal and dessert, something we still use today. Aspicius informs us how the ancient chefs were skilled in the use of many aromatic flavours, including some familiar names like basil, fennel and dill. As we move on, there were a couple of recipe books which were published in the 1300s ; a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the curry that is familiar to us all today, but instead descriptions of the types of meals cooked for the nobility of that period. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and spices from Arab cuisine, such as parsley and basil. The introduction of these new culinary ideas led to an eruption in publications on food, most of which are kept safe in academic collections. By the advent of the 20th century, cookery books were highly popular as a result of higher levels of literacy, more spare time and having more disposable income. The revolution that is television brings us TV cooks and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting us all to access 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 In Tarragon Cream recipe.
