Ingredients
2 lb chicken breasts, bone, skin, 1-1/2 chunks
1 flour for dredging
1 salt and freshly ground pepper to t, aste
1/4 cup olive oiil
2 large cloves garlic, finely chop
1 tsp dried oregano
14 oz can artichoke hears, drain, cut in half
3 tbsp lemon juice
1 cup water
1/4 cup fresh parsley, chop
Directions
Season the flour with salt and pepper and dredge chicken in flour
mixture. Heat the oil and garlic in a large skillet. When hot, add
the chicken. Sprinkle with oregano and simmer over medium-high heat 3
to 4 minutes. Add the artichoke hearts, drizzle with lemon juice and
add water. Cover and simmer until the chicken is done, 5 to 10
minutes, adding parsley in the last couple of minutes. Source:
Uncommon Gourmet (wrv)
Servings: 6 servings
Chicken Lucia Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Recipes as an idea can be traced back into distant history, certainly as far back into recorded history as pharonic Egypt, and possibly even further than that. In practice though, these, early cookbooks were just very basic hieroglyphic instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Moving our culinary historical trip onwards, we have a couple of cookery books which were published in the 14th Century : one book called `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these are not about the curry that is popular today, but instead recipes for the types of food prepared for the rich and powerful of those days. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from the holy land, such as coriander, parsley, basil and rosemary. The introduction of these new tastes prompted an increase in manuscripts on cooking, many of which are now in private collections. Over the next few hundred years, the wealthy families of Europe competed to lay on the most extravagent meals, and consequentially cooks and their collection of recipes were greatly in demand. However, it wasn`t until the nineteenth century that cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and writing down popular recipes of the day. The arrival of TV brought us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through thousands of recipes like those on our site. |
We hope you enjoy this Chicken Lucia recipe.
