Ingredients
1 each broilerr-fryer chicken,cutup
1 pepper
2 qt water
1 each green bell pepper,lg,chopped
2 each bay leaves
3/4 cup flour,all-purpose
4 each garlic cloves,minced
1 cayenne pepper to taste
1/2 each lemon,sliced/seeded
1/2 cup white wine,dry
1 rice,hot cooked
1 salt
1 vegetable shortening
2 cup celery,minced
3 each green onions,chopped
1 can mushrooms,undrained(8oz)
2 each onions,large,minced
1 can tomato paste(6oz)
12 each green olives,large(opt)
1/2 cup parsley,fresh,minced
1 spaghetti,hot cooked
Directions
1. Season chicken liberally with salt and pepper.
2. Melt 1/4 cup shortening in large Dutch oven and saute chicken until
brown on all sides.
3. Add water, celery, bell pepper, green onion, bay leaves, and
mushrooms sauce; simmer.
4. In saucepan, melt 3/4 cup shortening; add flour and cook slowly
until dark brown, stirring constantly.
5. Add minced onions and garlic; saute until translucent, stirring
constantly.
6. Add tomato paste and cook until thick.
7. Transfer this mixture to Dutch oven and bring to a boil; reduce
heat and simmer 2 to 2 1/2 hours, or until chicken is tender and
sauce is thick.
8. Add water is sauce thickens before chicken is done; stir
occasionally to keep from sticking.
9. During last 30 minutes, add salt, cayenne pepper (the more
cayenne, the more "piquant" the gravy will be), mushrooms, olives,
lemon and parsley.
10. Just before serving, add wine.
11. Serve over spaghetti or hot fluffy rice.
Servings: 8 servings
Chicken Sauce Piquante Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Poultry; Sauce
The History of Recipes
We can read the history of written recipes back into the far past, in truth as far into history as early Egypt, and maybe further still. Interesting though that maybe, in the main part, these ancient recipes were just very simple hieroglyphic recipes for meal preparation.
In fact, the most ancient recipe found, according to experts in ancient history is a series of stone tablets in Sumerian describing the baking 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, wonderful and blissful`. Progressing into Roman times around 25BC a man called Apicius created a number of documents which described recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were separated into starters, main meal and afters, something we still use today. This early Roman chef recounts how the early Romans used a wide range of herbs and spices, including some familiar names like basil, rue and parsley. Later on, we have two interesting recipe books which were published in the 14th Century : a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, they have no connection with the curry that is familiar to us all today, but instead recipes for the types of food on the tables of the upper classes of the time. Later on in the 1400s, knights returning from the crusades brought us many new foods and herbs from the Middle-East, including basil and rosemary. The introduction of these new herbs and spices was responsible for an explosion in manuscripts on cooking, most of which are kept safe in private libraries. By the arrival of the 20th century, recipe books are greatly in demand mostly as a result of better eduction, increased leisure time and a general increase in wealth. The introduction of television brought us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chicken Sauce Piquante recipe.
