Ingredients
1 stewing chicken
3 cup water
1 large onion, chopped
4 whole black peppercorns
1 salt
1/2 cup celery, chopped
1 tbsp parsley, finely chopped
1 tbsp olive oil
1 tbsp flour
1 package frozen peas, 10 oz
1/2 cup milk
1 juice and rind of 1 lemon
1 pepper to taste
1 hot rice, mashed potatoes or
1 noodles
Directions
Disjoint chicken and cook in pressure cooker for 15-20 minutes along
with parsley, bayleaf, onion, salt, peppercorns, and celery. If you
don't have a pressure cooker, you can use any large pot, and cook as
long as necessary over medium heat until chicken is very tender.
Remove chicken, drain, and slice off meat, removing all skin. Do not
discard stock. Keep chicken warm. Skim fat from the stock, and
reserve 1 cup. In a heavy skillet, heat oil. Stir in flour, and cook
until brown. Add 1 cup chicken stock and peas. Cover and simmer 6-8
minutes. Uncover, add milk, lemon juice and rind, salt and pepper.
Bring to boil, and reduce heat and cook until thickened. On a large
platter, place the mashed potatoes, rice, or noodles. On top of that,
arrange the warmed chicken, and top with the peas mixture. Garnish
with parsley. (works well with leftover chicken or turkey)
Servings: 4 servings
Chicken Provincial Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Pressure Cooker
The History of Recipes
Written recipes as a concept can be tracked way back into antiquity, at least as far back into history as ancient Egypt, and possibly even further. In practice though, these, old cook books were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a few scripts describing recipes prepared by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into appetizers, entrees and dessert, something we still use today. He also tells us how the cooks of his times used a wide range of herbs and spices, including a few that are still present in modern kitchens like thyme, fennel and parsley. Over the following few centuries, the rich and powerful families of Wesstern Europe competed with each other to offer the most exotic meals, and consequentially cooks and their recipes were highly sought after. However, it was during the 1800s that haute cuisine and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, verifying, and recording recipes to help cooks of their time. By the arrival of the twentieth century, cookery publications are in great demand, mostly due to better eduction, more free time and being a little richer. |
We hope you enjoy this Chicken Provincial recipe.
