PHILLY.INQUIRER
6 chicken legs
1/2 tsp dried basil
1 pinch oregano
1 olive oil
1 clove garlic minced
2 cup tomato sauce
1 salt and pepper to taste
3/4 cup dry sherry
Directions
RUB THE CHICKEN PARTS WITH OIL,AND ARRANGE THEM IN BAKING
PAN.BAKE IN A PREHEATED 400 DEGREE OVEN FOR 8 MINUTES,UNTIL SKIN
BROWNS SLIGHTLY. MEANWHILE,IN A BOWL,COMBINE TOMATO SAUCE, SHERRY,
BASIL, OREGANO, GARLIC, SALT, AND PEPPER. POUR OVER CHICKEN, AND
REDUCE OVEN HEAT TO 375 DEGREES. BAKE FOR ABOUT 35 MINUTES, BASTING
OCCASIONALLY.MAKES 3 TO 4 SERVINGS.
Servings: 4 servings
Chicken Sherry Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Chicken; Poultry
The History of Recipes
Written recipes as an idea can be tracked far back into history, in truth as far as the early Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these ancient cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to experts in ancient history are some ancient tablets in the Sumerian language 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 drinkers feel exhilarated and blissful. As we move into The time of the romans 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, he tells us how the meals were divided into hors d`oeuvre, entrees and dessert, something we still use today. Aspicius describes how the cooks of Roman times used many different spices and herbs, including many that are still in use today like basil, mint and asafoetida. Closer to modern times, there are two books which appeared in the fourteenth century : a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the curry that is familiar to us all today, but rather recipes for the types of meals enjoyed by the wealthy. Later, in the 15th century, the Crusaders brought back many new foods and herbs from the holy lands, including parsley, basil and rosemary. The introduction of these new tastes prompted a surge in manuscripts on food, most of which still exist in private collections. During the succeeding few centuries, the powerful families of Wesstern Europe strove to lay on the most exotic meals, and consequentially the best cooks and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, testing, and recording recipes to help cooks of their time. By the time we get to the twentieth century, recipe publications were starting to become popular mostly as a result of better eduction, people having increased free time and a general increase in wealth. Like it or not, the introduction of TV brought us celebrity TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like those on this site. |
We hope you enjoy this Chicken Sherry recipe.
