Ingredients
2 tbsp olive oil
1 tbsp minced garlic
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp black pepper
1 3 lb chicken, skinned and
1 .cut into 8 pieces
1 lb 4 oz red potatoes, cut into
1 1/8 thick slices
1/4 cup white wine vinegar
1 option: instead of the whole
1 .chicken, you can use 2-3
1 .whole skinned chicken
1 .breasts, cut in halves
Directions
1. Preheat the oven to 375F. Spray an 8" square baking pan with
non-stick cooking spray.
2. In a large bowl, combine the oil, garlic, salt, cinnamon, and
pepper. Add chicken and potatoes; toss well to coat thoroughly.
3. Arrange chicken in a single layer in prepared baking pan; add
vinegar, then top evenly with potatoes. Bake 40-50 minutes, until
potatoes are tender, chicken is cooked thoroughly and thigh juices
run clear when pierced with a fork. Serve topped with pan juices.
Lin's notes: Since we don't like dark meat, I used 2-3 whole skinned
chicken breasts, cut in halves, and then cut in half again. I also
peeled the potatoes, as Pat doesn't like potato skins. It turned out
great! I served this with a green salad and white wine.
Each serving provides: 3/4 fat, 2 proteins, 1/2 bread.
Per serving: 199 calories; 18 gm protein; 8 gm fat; 14 gm
carbohydrates; 14 mg calcium; 260 mg sodium; 50 mg cholesterol; 1 gm
dietary fiber.
Source: Weight Watchers Slim Ways with Chicken cookbook Typed in MM
format by Linda Fields, Cyberealm BBS, Watertown, NY 12/31/95
315-786-1120
Servings: 8 servings
Chicken Marguerite Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Weight Watchers
The History of Recipes
It is quite feasible to trace the history of written cooking instructions back into antiquity, in fact as far into history as the Egypt of the Pharoahs, and possibly even further. In practice though, sadly, these old cookbooks were just primitive hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe found, according to historians are some stone 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 making people feel `blissful`. As we move into The time of the romans 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvre, main course and dessert, something that is very familiar to us today. Aspicius also recounts how the chefs of Roman times made use of a wide range of aromatic flavors, including a few that are still present in modern kitchens such as basil, rue and parsley. As our culinary historical trip moves to more modern times we have two interesting recipe books which appeared in the fourteenth century ; a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these are not about the indian food that appears on menues today, but rather recipes for the types of food served to the nobility of that time. In the 15th century, knights returning from the crusades brought us many new foods and herbs from the East, including spices like rosemary and coriander. These new spices and herbs prompted an increase in recipe manuscripts, some of which still exist in private collections. Over the following few centuries, the rich families of Europe tried to serve up the most exotic meals, and as a result the best chefs and their recipe collections were much in demand. Even so, it wasn`t until the nineteenth century that haute cuisine and recipe publications really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and recording recipes for their fellow cooks to enjoy. When we get to the 1900s, cooking publications are increasing in popularity mostly as a result of increased literacy, people having increased spare time and having more disposable income. The arrival of TV brought us celebrity chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chicken Marguerite recipe.
