Ingredients
4 lb whole chicken .
1 oz dried mushrooms
1/2 cup olive oil
1 cl garlic, crushed
2 slice fat salt pork or
1 ham, finely chopped
1 small onion, finely chopped
1/2 cup marsala or dry white wine
1 salt and pepper to taste
1/3 lb tomatoes, peeled,
1 seeded, and chopped
2 sprigs parsley,
1 finely chopped
Directions
Soak the mushrooms in warm water for 30 minutes. When soft, squeeze
them dry and cut them into thin strips. Cut the chicken into serving
pieces. Heat the oil and gently brown the pieces of chicken with the
garlic, fat pork, and onions. When the garlic clove begins to brown,
discard it and add the Marsala. Season with salt and pepper, and add
the mushrooms, tomatoes, and parsley. Check and correct seasoning,
and continue to cook gently for about 1 hour longer, or until the
chicken is tender. If necessary, moisten with a little hot chicken
stock. The sauce should be fairly thick. Pat
McGibbony-Mangum--------Sierra Vista, AZ
Servings: 4 servings
Pollo Alla Fiorentina (Chicken Florentine Sty Recipe brought to you by Recipe Ideas
Categories: Chicken; Mexican; Poultry
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions far back into history, in fact as far into history as the early Egyptians, and possibly even further than that. In practice though, these, early records were just primitive pictorial instructions for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to historians are a few stone 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 drinkers feel blissful. As we move into The time of the romans 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and afters, something we still use today. Aspicius recounts how the chefs of Roman times were skilled in the use of many different aromatic flavors, including some familiar names such as basil, fennel and parsley. Moving on, we find some interesting books dating from the 14th Century - one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these books have no connection with the spicy food that is familiar to us all today, but instead recipes for the types of meals on the menus of the rich people of the time. Later, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from middle-east cuisine, such as coriander, parsley, and basil. The introduction of these new tastes created an outbreak in manuscripts on cookery, most of which are now in private collections. During the next few hundred years, the powerful and rich houses strove to offer the most exotic banquets, and because of this cooks and their recipes were greatly in demand. However, it wasn`t until the 1800s that cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to assembling, trying out, and writing down the recipes that were being prepared for the better households. By the time we get to the twentieth century, cook books are greatly in demand due to higher levels of literacy, people having more spare time and having more money. |
We hope you enjoy this Pollo Alla Fiorentina (Chicken Florentine Sty recipe.
