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
It is actually possible to trace the history of written recipes way back into the far past, certainly as far back as ancient Egypt, and possibly even further than that. However, generally, these early cook books were just basic pictorial recipes for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, is a series of ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. As we move into Roman times 25BC a roman called Apicius assembled a collection of documents describing recipes cooked by wealthy Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvre, main meal and afters, something that is very familiar to us today. This early Roman chef describes how the Romans used many spices and herbs, including a few you will know like bay, rue and dill. Moving on, we have two interesting books which appeared in the 14th Century : one book called `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these are unconnected to the spicy food that appears on menues today, but instead accounts of the types of meals prepared for the rich people of that period. Later, in the 15th century, knights returning from the crusades brought back many foods and herbs from Arab cooking, such as parsley, basil and rosemary. These new foods and spices prompted an eruption in cookery books, some of which are kept safe in private libraries. The revolution that is television brings us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Chicken Provincial recipe.
