3 lb chicken,cut into serving pie
1 salt & pepper
2 tbsp butter
2 tbsp olive oil
1 1/2 cup mushrooms,thinly sliced
1/2 cup finely chopped onions
1/2 tsp finely minced garlic
1 bay leaf
2 sprigs fresh thyme
1/2 cup dry white wine
2 cup cored and diced tomato
1/4 cup tomato paste
1/2 cup chicken broth
2 sprigs fresh parsley
Directions
1. Sprinkle the chicken with salt and pepper to taste. Heat the
butter and oil in a heavy skillet and add the chicken pieces, skin
side down. Cook until golden brown on one side, about 5 min. Turn the
pieces and cook on the other side about 2 min. 2. Pour off the fat
from the skillet, then scatter the mushrooms over the chicken. add
the onion,garlic,bay leaf and thyme and cook about 5 min. 3. Add the
wine and stir well. add the tomatoes,tomato paste,chicken broth and
parsley. bring to a boil. cover and simmer for 10 min. 4. dicard the
herbs before serving.
Servings: 4 servings
Chicken In Wine & Tomato Sauce (Poulet Mare Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Chicken; Poultry; Sauce
The History of Recipes
It is actually possible to trace the history of written recipes far back into the distant past, in fact as far as the early Egyptians, and maybe further still. Having said that, these, old records were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of ancient tablets in Sumerian describing 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 anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Aspicius also tells us how the ancient Romans made use of many aromatic flavors, including a few that will be familiar to modern cooks such as bay, mint and parsley. Later, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including basil and rosemary. These new culinary innovations created a surge in recipe books, some of which still exist in private cookery archives. During the following few centuries, the upper classes strove to lay on the most exotic banquets, and as a consequence, the best cooks and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, trying out, and publishing popular recipes of the day. By the advent of the 1900s, cookery books are starting to become popular due to more people being able to read, people having more spare time and being a little richer. The revolution that is television gave us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chicken In Wine & Tomato Sauce (Poulet Mare recipe.
