Ingredients
1 tsp curry powder
1 large golden delicious apple,
1 cored and chopped
1 large yellow onion, finely chopped
1 tbsp lemon juice
4 oz mushrooms, sliced
1 tsp chicken bouillon
2 cup apple juice or cider
3 1/2 lb chicken thigh, skinned
1 tbsp flour
Directions
Place curry powder in a wide frying pan and stir over medium heat
until slightly darker in color (3-4 minutes). Add apple, yellow
onion, lemon juice, mushrooms, bouillon, and 1 1/2 C. of the apple
juice; bring to a boil.
Rinse chicken and pat dry; add to pan. Reduce heat, cover, and simmer
until meat near bone is no longer pink; cut to test (about 30
minutes). Lift chicken from pan; arrange on a warm platter. Keep warm.
Blend flour and remaining 1/2 C. apple juice. Gradually add to sauce
in pan, stirring; increase heat to high and cook, stirring until
sauce is thickened. Pour over chicken. The sauce also tastes good
poured over baked potato or rice. 305 calories 7g fat Pat Empson
05/24 11:10 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/24 11:25 AM
TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:
MM-MORE APPLES
Servings: 5 servings
Apple Country Chicken Recipe brought to you by Recipe Ideas
Categories: Apple; Chicken; Fruit; Poultry
The History of Recipes
It is possible to trace the history of `recipes` back into ancient history, at least as far back as the Egypt of the Pharoahs, and possibly even further than that. However, generally, these ancient records were just primitive pictorial instructions for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to experts is a collection of tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a few scripts which described recipes prepared by the Romans. In his publication, Apicius recounts how the meals were divided into appetizers, main course and dessert, something that is very familiar to us today. He also recounts how the cooks of Roman times used many different aromatic flavors, including some that we all recognise such as bay, mint and asafoetida. Over the following few centuries, the rich and powerful families of Wesstern Europe tried to lay on the most exotic banquets, and as a consequence, the best cooks and their recipe collections became highly prized. Even so, it was during the nineteenth century that formal cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, trying out, and writing down recipes for their fellow cooks to enjoy. When we get to the 1900s, cookery books were increasing in popularity due to more people being able to read, people having more spare time and disposable income. |
We hope you enjoy this Apple Country Chicken recipe.
