6 slice bacon
3 lb cut-up broiler-fryer chicken
6 small onions
8 oz mushrooms, sliced (about 3 cups)
4 potatoes, cut into fourths
1 tsp chicken bouillon granules
1 cup boiling water
1 cup red burgundy or other dry red wine
1 clove garlic, crushed
3/4 tsp salt bouquet garni *
3 tbsp water
2 tbsp cold medal all-purpose flour choppe, d fresh parsley
Directions
Cook bacon in 12-inch skillet until crisp. Drain bacon on paper towel
reserving fat in skillet. Cook chicken in bacon fat about 20 minutes
or until brown on all sides. Move chicken to one side of skillet. Add
onions and mushrooms. Cook, stirring frequently, until mushrooms are
tender; drain. Mix chicken, onions and mushrooms.
Crumble bacon into skillet. Stir in potatoes, bouillon granules,
boiling water, wine, garlic, salt and bouquet garni- Heat to boiling;
reduce heat. Cover and simmer about 1 hour or until chicken is done.
Remove bouquet garni. Remove chicken and vegetables with slotted
spoon to warm serving dish; keep warm while preparing gravy. Skim
excess fat off liquid. Shake 3 tablespoons water and the flour in
covered container. Stir flour mixture slowly into liquid. Heat to
boiling, stirring constantly. Boil and stir I minute. Pour gravy over
chicken. Sprinkle with parsley.
6 servings.
* Bouquet garni Tie 2 large sprigs parsley, I bay leaf and 1 1/2
teaspoons fresh or l/2 teaspoon dried thyme leaves in cheesecloth bag
Nutrition Information per Serving
1 serving Percent of U.S. RDA
Calories 675 Protein 54% Protein, 9 36 vitamin A 2%
Carbohydrate, 9 30 Vitamin C
18% Fat, 9 31 Thiamin 18% Cholesterol, mg 115
Riboflavin 26% Sodium mg s20 Niacin 64% Potassium, mg 940
Calcium 4% Iron 14%
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Chicken In Wine Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Chicken; Poultry
The History of Recipes
Food historians have traced the existance of recipes way back into antiquity, certainly as far into history as the ancient Egyptians, and possibly even further than that. However, mostly, these ancient cookbooks were just basic hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe in existence, according to academics is a series of tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. Later on, in Roman times 25BC a roman called Apicius compiled a few documents describing recipes cooked by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main meal and desserts, a very modern way of dining. Aspicius also tells us how the cooks of Roman times used many herbs, including some that we all recognise for example bay, fennel and dill. As our culinary historical trip moves on a few more years there were a couple of interesting recipe books which date from the 14th Century ; a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these two books have no connection with the spicy food that we all know today, but rather descriptions of the types of meals eaten by the rich and powerful of the period. In the fifteenth century, people returning from the crusades brought us many spices and herbs from Arab cooking, such as basil and coriander. These new herbs and spices led to an explosion in cookery books, most of which still exist in academic collections. During the succeeding few hundred years, the rich and powerful families of Europe competed with each other to lay on the most exotic banquets, and as a consequence, cooks and their recipe collections were at a premium. Even so, it was during the 19th century the formal cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, verifying, and writing down recipes common in their social group. By the arrival of the 1900s, cookery publications are in high demand, mostly due to more people being able to read, people having more free time and having more disposable income. The arrival of television gave us TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Chicken In Wine recipe.
