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
We can track the history of written recipes way back into distant history, in truth as far as the Egypt of the Pharoahs, and potentially, even further back. However, mostly, these ancient records were just basic pictorial recipes for preparing food.
Progressing into Roman times around 25BC a roman called Apicius compiled a collection of documents which described recipes prepared by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Roman chefs were skilled in the use of many herbs and spices, including a few that will be familiar to modern cooks for example basil, rue and parsley. Later on in the 1400s, knights returning from the crusades brought back many new foods and spices from the East, including spices like parsley, basil and rosemary. These new herbs and spices led to an increase in recipe books, the majority of which are now in private libraries. The introduction of the TV brings us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Pollo Alla Fiorentina (Chicken Florentine Sty recipe.
