Ingredients
4 boneless skinless chicken br
4 spinach leaves
4 leeks
4 shallots, finely chopped
8 medium fresh mushrooms, finely chop
1 pinch salt, to taste
1 pinch white pepper, to taste
1 1/2 cup chicken stock, in baking pan
4 fl white wine
1 cup leeks (green part only), sli
Directions
Recipe by: Marcel Kerval of Cafe de France, St. Louis, MO Preparation
Time: 0:40 NOTE: This recipe calls for Marcel Kerval's dill sauce.
Please see the recipe for "Dill Sauce for Chicken Picardy" to
complete these directions.
TO PREPARE CHICKEN PICARDY: Pre-heat oven to 375 degrees F. Prepare
eight squares of aluminum foil by cutting foil into sheets (6" x 6")
and buttering them lightly on the shiny side.
Bone and skin chicken breasts. DO NOT HALVE. Flatten breasts between
sheets of waxed paper with knife edge and place each breast on a
square of foil.
Soak leeks. Separate and rinse well under running water to remove
sand. Finely slice green portion, allotting 1/2 green portion of a
leek to each breast. Chop mushrooms, spinach leaves, and shallots,
allowing
2 mushrooms per portion.
Saute this mixture very briefly (about 30 seconds) in a little butter
over medium heat. Place 1/4 of mixture on each breast. Splash about 1
ounce white wine over each breast, salt and pepper to taste, and roll
up each breast.
Seal each breast in an aluminum foil square. Fold ends tightly to
seal. Place prepared chicken into a baking pan filled with 2 or 3
inches of chicken stock and bake in a pre-heated oven for 25 minutes.
Saute cup of sliced leeks in butter over medium heat.
TO SERVE: Unwrap chicken breasts and slice into 1/4-inch rounds. Pour
a portion of Dill Sauce on a plate. Lay chicken rounds over sauce and
garnish with sauteed leek slices and serve.
Servings: 4 servings
Chicken Picardy With Dill Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sauce; Vegetable
The History of Recipes
Written recipes as an idea can be found far back into antiquity, in fact as far into history as the Egypt of the Pharoahs, and maybe even further. However, in the main part, these old records were just simple hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to food historians is a series of ancient tablets in the Sumerian language which describe the baking 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 blissful and exhilarated. During the time of the Romans a roman called Apicius wrote some scripts showing how to cook the recipes enjoyed by his fellow Romans. In his works, he describes how the meals were split into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. He also recounts how the Roman chefs used many aromatic flavours, including a few you will know for example basil, mint and parsley. Moving our culinary historical trip onwards, we find some books published in the 1300s : a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these books are nothing to do with the spicy food that is popular today, but instead accounts of the types of food cooked for the rich. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and spices from Arab cuisine, including spices such as basil and rosemary. These new herbs and spices caused a surge in books on cooking, many of which are kept safe in private cookery archives. When we get to the 20th century, cook books are greatly in demand as a result of higher levels of literacy, leisure time and having more money to spend. |
We hope you enjoy this Chicken Picardy With Dill Sauce recipe.
