Ingredients
2 tbsp oil, vegetable
2 tbsp butter, unsalted
5 lb chicken, serving pieces
1/4 lb ham, cooked, coarse chopped
1 cup raisins, seedless
1/8 tsp cloves, ground
1/8 tsp cinnamon
1/8 tsp cumin
1/8 tsp coriander seed, ground
2 each garlic cloves, chopped
2 cup wine, white, dry
1 salt
1 pepper, ground
1/2 cup almonds, toasted, slivered
1/2 cup olives, stuffed, halved
1 tbsp capers, drained
Directions
In heavy casserole, heat oil and butter, saute chicken until
golden. Add ham, raisins, spices, garlic, wine and salt and pepper to
taste.
Cover, simmer gently, over low heat, until the chicken is tender
when pierced by a fork - about 1 hour. Add almonds, olives and
capers; heat through, uncovered for about 5 minutes.
MM and upload by DonW1948@aol.com / CBMC
Servings: 6 servings
Pollo Borracho (Drunken Chicken) Recipe brought to you by Recipe Ideas
Categories: Chicken; Mexican; Poultry
The History of Recipes
Written recipes as an idea can be observed back into antiquity, in fact as far back into history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, mostly, these early records were just simple pictorial instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts are some stone tablets in 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 having made anyone who tried it feel `blissful`. Much later, in Roman times a man called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and desserts, a very modern way of dining. Aspicius recounts how the Roman chefs used many herbs, including a few that will be familiar to modern chefs such as thyme, mint and dill. Continuing our culinary historical journey, there are some books published in the 14th Century - a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian curry that we all know today, but rather descriptions of the types of meals prepared by the chefs of the rich and powerful of those days. Later on, in the 15th century, the Crusaders brought back a variety of foods and spices from middle-east cuisine, such as coriander, basil and rosemary. The introduction of these new tastes prompted an outbreak in recipe books, the majority of which are now in academic collections. Over the succeeding few hundred years, the wealthy families of the West strove to serve up the most extravagent banquests, and because of this cooks and their recipes were highly sought after. Notwithstanding that, it wasn`t until the 1800s that cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and publishing the recipes that were being prepared for the better households. When we get to the twentieth century, cooking books were greatly in demand as a result of higher levels of literacy, people having more free time and disposable income. |
We hope you enjoy this Pollo Borracho (Drunken Chicken) recipe.
