Ingredients
6 each chicken, boned
4 tbsp olive oil
2 tbsp butter
1 each onion, medium chopped
1 each celery, stalk chopped
1 cup water, boiling
2 cup chicken bouillon
1 can tomato (8 oz)
4 tbsp flour
1/4 cup sherry
2 tbsp parsley, chopped
Directions
Debone chicken and remove skin. In large skillet heat butter and oil.
Saute' chicken on both sides until brown. Remove from pan. In same
skillet saute' onions and celery about 5 minutes. Blend in flour;
slowly add water with chicken bouillon dissolved in it. Add can of
whole tomatoes and stir till mixture comes to a boil. Season with
salt + pepper. Add chicken, sherry and parsley. Cover, simmer until
tender, about 30 minutes.
Servings: 6 servings
Chicken Provencale Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite feasible to prove the history of written cooking instructions far back into distant history, at least as far as pharonic Egypt, and quite possibly further than that. In practice though, sadly, these old records were just primitive hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered so far, according to historians is a collection of tablets in Sumerian 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 people feel exhilarated. As we move into The time of the romans 25BC a roman called Apicius wrote a collection of documents describing recipes enjoyed by wealthy Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. This early Roman chef describes how the early Romans were skilled in the use of many aromatic flavors, including a few that will be familiar to modern cooks like bay, mint and dill. Closer to modern times, we find a couple of interesting books which were published in the fourteenth century - one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the curry that is popular today, but instead accounts of the types of food on the menues of the rich and wealthy people of those days. Later, in the 15th century, people returning from the crusades brought back many foods and spices from middle-east cuisine, including spices like coriander, basil and rosemary. These new culinary innovations caused a surge in manuscripts on food, many of which are kept safe in private libraries. By the time we get to the twentieth century, cookery publications were starting to become popular mostly as a result of higher levels of literacy, more free time and having more money to spend. |
We hope you enjoy this Chicken Provencale recipe.
