Ingredients
1/4 cup vegetable oil
2 lb chicken thighs
2 medium carrots, chopped
1 medium onion, chopped
1 small green bell pepper, chopped
1 garlic clove, minced
1 can broccoli and cheese soup
3/4 cup chicken broth
3/4 cup half-and-half
1/2 tsp salt
1/4 tsp pepper
Directions
(From "365 To Wok" by Linda Drachman. Harper/Collins; $16.95).
In a wok, heat 2 tablespoons oil over medium-high heat until hot,
swirling to coat sides of pan. Add chicken and cook, turning, until
browned all over, 5-7 minutes. Remove chicken to a plate. Pour off
fat from wok.
In same wok, heat remaining 2 tablespoons oil over medium-high heat.
Add carrots, onion, bell pepper, and garlic and stir-fry until
softened, 5-6 minutes. Return chicken to wok.
In a medium bowl, whisk together soup, chicken broth, half-and-half,
salt and pepper. Pour over chicken and vegetables. Bring ot a boil.
Reduce heat to medium-low, cover, and cook until chicken is tender,
35-40 minutes.
Servings: 4 servings
Chicken Thighs In Cheesy Broccoli Sauce Recipe brought to you by Recipe Ideas
Categories: Cheese; Chicken; Poultry; Sauce; Vegetable
The History of Recipes
Recipes as an idea can be tracked way back into history, certainly as far back into recorded history as pharonic Egypt, and possibly even further than that. Having said that, generally, these early cook books were just basic pictorial recipes for preparing meals.
In fact, the oldest recipe discovered so far, according to experts is a series of tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Later on, we find a couple of cookery books from the 1300s ; a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these two books have no connection with the indian curry that is familiar to us all today, but instead descriptions of the types of food enjoyed by the nobility of those days. Later on in the 1400s, people returning from the crusades brought back a variety of foods, spices and herbs from middle-east cuisine, including spices such as parsley and basil. The introduction of these new culinary ideas created an outbreak in books on cooking, most of which are now in academic collections. For the next few years, the powerful and wealthy competed to lay on the best banquets, and because of this chefs and their recipe collections were highly sought after. However, it was during the 1800s that fine cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and writing down recipes for their fellow cooks to enjoy. The introduction of the TV gave us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes just like those on our site. |
We hope you enjoy this Chicken Thighs In Cheesy Broccoli Sauce recipe.
