Ingredients
2 tbsp olive oil
4 chicken legs, skinless
2 large shallot, chopped
1 cup radicchio, shredded
2 cup apple cider
1/2 tsp thyme, dried
1 salt and pepper, to taste
4 apple, tart
1 tbsp cornstarch
Directions
Recipe by: SuperFoods by Dolores Riccio Heat oil in skillet or
electric fry pan. Brown chicken pieces over medium high heat. Pour
off any excess fat, leaving only 2 tbsp. Add shallots and r about 20
minutes. You should still have about 1/2 cup of pan juices but if the
skillet becomes too dry, add more cider.
Cut the unpeeled apples crosswise into 4 thick rounds each and lay
them ove the chicken. Cover and simmer for 3 to 5 minutes, just until
the apples are the pan.
Mix cornstarch with remaining 1 cup of cider until there are no
lumps. Pour
Servings: 4 servings
Chicken With Apples & Radicchio Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions far back into history, certainly as far back into history as the Egypt of the Pharoahs, and possibly even further. However, sadly, these old recipes were just primitive hieroglyphic instructions for meal preparation.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few tablets in ancient Sumerian describing 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 interesting books which date from the fourteenth century - one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the indian food that is popular today, but instead recipes for the types of food on the tables of the rich people of the time. For the centuries that followed, the powerful and rich houses competed with each other to offer the most exotic meals, and because of this the best chefs and their recipes were greatly in demand. Nevertheless, it was during the 1800s that fine cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, trying out, and writing down recipes that were common in the better off homes of the day. By the time we get to the 20th century, cook books were in great demand, mostly due to higher levels of literacy, people having increased spare time and being a little richer. The introduction of the TV gave us TV cookery programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on our site. |
We hope you enjoy this Chicken With Apples & Radicchio recipe.
