3/4 lb livers, chicken
4 oz mushrooms, sliced, drained
1 medium onion, chopped
3/4 cup vermouth
1/2 tsp rosemary, dried, crushed
1/4 tsp thyme, whole, dried
1 tsp salt
3/4 cup sour cream
1 noodles, hot cooked
Directions
Combine first 7 ingredients in a medium saucepan; bring to a boil.
Reduce heat and simmer, covered 20 minutes. Stir in sour cream; cook
over medium heat, stirring constantly, until thoroughly heated. Serve
over hot cooked noodles.
Servings: 4 servings
Chicken Livers Stroganoff Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Poultry; Russian
The History of Recipes
It is possible to read the history of `recipes` way back into antiquity, at least as far back into recorded history as pharonic Egypt, and possibly even further. In practice though, these, old cookbooks were just simple hieroglyphic recipes for food preparation.
Later on, in The time of the roman empire 25BC a roman called Apicius compiled a number of documents describing recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were separated into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient Romans made use of many different spices and herbs, including a few that will be familiar to modern cooks for example thyme, rue and parsley. Later, in the fifteenth century, people returning from the crusades brought us many foods and spices from middle-east cuisine, such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an eruption in cookery books, the majority of which are kept safe in academic collections. The arrival of television brings us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Chicken Livers Stroganoff recipe.
