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
Food historians have traced the existence of recipes far back into the far past, in fact as far as early Egypt, and quite possibly further than that. Interesting though that is, these, ancient cook books were just simple hieroglyphic instructions for preparing food.
Fascinatingly, the most ancient recipe discovered, according to food historians are a few ancient tablets in ancient Sumerian which recount the baking 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. As we move into The time of the roman empire 25BC a roman called Apicius created a number of documents showing how to cook the recipes prepared by the Romans. In his works, he describes how the roman meals were separated into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the Romans used many different herbs, including some that we all recognise for example basil, mint and asafoetida. In the fifteenth century, people returning from the crusades brought us many new foods and herbs from the holy land, including spices like rosemary and coriander. The introduction of these new culinary ideas was responsible for an explosion in recipe manuscripts, the majority of which are kept safe in private cookery archives. Over the following few hundred years, the families of Europe strove to lay on the most exotic meals, and consequentially the best chefs and their recipe collections could command a high salary. However, it was during the 19th century that haute cuisine and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and recording recipes of the day. The introduction of television gave us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting everybody to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Apple Country Chicken recipe.
