5 lb your favorite chicken pieces
12 med. mushrooms,sliced thin
1/4 cup olive oil
2 med.onions,quartered
2 green peppers,sliced in ring
5 cloves garlic,chopped
6 sage leaves
2 tbsp rosemary
1/4 cup dry white wine
1 salt
1 ground pepper
Directions
Saute the chicken in oil until golden. Add mushrooms, garlic, onions,
pepper, sage, and rosemary. Saute til veggies start to soften. Add
salt, pepper and wine. Simmer on low heat about 25 minutes. If wine
and vegetable juices start to evaporate while cooking add chicken
broth.
Servings: 8 servings
Chicken Saute Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Written cooking instructions as an idea can be traced far back into the distant past, in truth as far back into recorded history as pharonic Egypt, and maybe even further. Interesting though that is, generally, these early recipes were just simple pictorial instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history is a collection of clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Later on, in Roman times 25BC a roman called Apicius assembled a collection of documents which described recipes prepared by wealthy roman citizens. In his works, he recounts how the roman meals were split into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. Aspicius informs us how the Romans used a good variety of spices and herbs, including a few that are still present in modern kitchens like bay, rue and dill. Closer to modern times, we have two interesting cookery books dating from the 1300s ; one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian food that appears on menues today, but rather descriptions of the types of meals on the menus of the rich people of those days. In the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cooking, such as basil and coriander. The introduction of these new culinary ideas created an outbreak in publications on food, some of which still exist in academic collections. During the succeeding few hundred years, the upper-class families of Europe tried to lay on the most exotic banquets, and as a consequence, cooks and their recipe collections were greatly in demand. However, it wasn`t until the 1800s that fine cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. By the arrival of the 1900s, cooking books are increasing in popularity due to more people being able to read, more free time and having more money. |
We hope you enjoy this Chicken Saute recipe.
