Ingredients
4 medium potatoes
1 lb boneless skinless chicken br
Directions
2 cloves garlic -- minced
2 tablespoons olive oil
2 teaspoons dried rosemary -- crumbled
Slice potatoes 1/4 inch thick, and cook in microwave until tender
(about 8 minutes). Meanwhile, in large skillet, brown chicken and
garlic in oil on high heat f about 5 minutes. Add potatoes and
rosemary; cook until potatoes are lightl browned. Sprinkle with salt
and pepper before serving.
Preparation Time: The P
Servings: 4 servings
Chicken Rosemary With Potatoes Recipe brought to you by Recipe Ideas
Categories: Chicken; Potato; Poultry; Vegetable
The History of Recipes
Written cooking instructions as a concept can be traced far back into antiquity, at least as far into history as pharonic Egypt, and maybe even further. In practice though, in the main part, these early cookbooks were just primitive hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe in existence, according to experts are some ancient tablets in ancient 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 people feel exhilarated and blissful. As our culinary historical trip moves to more modern times we find some recipe books which were published in the 1300s - a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian food that appears on menues today, but rather accounts of the types of food prepared for the rich people of those days. In the 15th century, people returning from the crusades brought back many foods and spices from Arab cooking, including spices such as coriander, parsley, and basil. The introduction of these new tastes prompted an outbreak in recipe publications, some of which are now in private cookery archives. Over the following few centuries, the powerful and wealthy houses competed to offer the most extravagent meals, and as a consequence, chefs and their recipes were highly sought after. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording recipes to help cooks of their time. The arrival of TV gave us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Chicken Rosemary With Potatoes recipe.
