Ingredients
1 3lb fryer chicken, cut up
1/2 cup vinegar
1/4 cup olive oil
1 small onion, chopped
1 cl garlic
1 bay leaf
1/2 tsp dried oregano, crushed
1/2 tsp salt
2 slice bacon, cut up
8 oz can tomatoes, choped
1 carrot, chopped (1/2 cup)
1 cup dry red wine
Directions
In a deep bowl, place the chicken, vinegar, oil, onion, garlic, bay
leaf, oregano, salt and 1/8 tsp. pepper. Allow this mixture to
marinate in the fridge for about 8 hours, or overnight. Fry the bacon
in a frying pan until crisp, then remove bacon, but reserve the fat.
Allow bacon to sit on some paper towel, to soak up the fat. In the
bacon grease, brown the pieces of chicken for about 15 minutes or
until well browned. Take the bay leaf and clove of garlic out of the
marinade, then pour the liquid over the chicken in the skillet. Add
the tomatoes in their liquid, the carrots and the red wine. Cook for
35-40 mins., covered and on a low heat. Remove the chicken to a
warmed serving platter, add the bacon to the sauce in the pan and
season the sauce to taste, with salt and pepper. Spoon sauce over the
chicken. Source: Adapted by Deborah Kuhnen from "Better Homes and
Gardens Mexican Cookbook".
Servings: 4 servings
Pollo En Vino Rojo Recipe brought to you by Recipe Ideas
Categories: Mexican; Poultry
The History of Recipes
We are able to track the history of `recipes` far back into ancient history, in truth as far back as the Egyptians, and possibly even further than that. Having said that, sadly, these old records were just very basic hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to academics are some clay 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 having made people feel blissful. As we move on, there were two interesting recipe books from the 14th Century ; a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these two books are unconnected to the indian food that we all know today, but instead recipes for the types of meals prepared for the rich people of that period. Later, in the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from the holy land, such as basil and coriander. These new herbs and spices led to an eruption in recipe manuscripts, the majority of which are kept safe in private libraries. During the next few centuries, the rich and powerful families of the West tried to offer the best banquets, and consequentially cooks and their recipe collections were at a premium. Even so, it was during the 19th century that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and writing down recipes that were common in the better off homes of the day. The revolution that is television gave us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Pollo En Vino Rojo recipe.
