Ingredients
3 lb chicken, cut up
2 tbsp oil
3 eggs
1 1/2 cup milk
1 tbsp oil
1 1/2 cup all-purpose flour
3/4 tsp salt
1 tsp dried, crushed tarragon
1 can (10 3/4-oz) condensed cream of chi, cken soup
1/2 cup milk
1 can (4-oz) mushroom stems and pieces, d, rained
2 tbsp snipped parsley
Directions
Brown chicken pieces in the 2-tb. of hot oil; season with a little
salt and pepper. Place chicken pieces in a well-greased 13x9x2-inch
baking dish. In mixing bowl beat eggs; blend in the 1 1/2 cups milk
and 1 tb oil. Stir together flour, salt, and tarragon. Add to egg
mixture; beat till smooth. Pour over chicken. Bake, uncovered, at 350
till done, 55 to 60 minutes. Meanwhile, in saucepan stir together
soup, the 1/3 cup milk, mushrooms, and parsley. Heat through,
stirring occasionally. Pass sauce with chicken.
Servings: 4 servings
Popover Chicken Tarragon Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Poultry; Sauce
The History of Recipes
It is quite feasible to follow the history of recipes way back into history, at least as far as pharonic Egypt, and maybe even further. However, these, ancient cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history is a series of ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Moving our culinary historical trip onwards, we have two recipe books from the fourteenth century ; a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these books are unconnected to the indian curry that is familiar to us all today, but instead descriptions of the types of food cooked for the rich and wealthy people of that period. In the 15th century, knights returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including spices like rosemary and coriander. These new spices and herbs caused an eruption in books on cookery, most of which are kept safe in academic collections. Over the next few hundred years, the rich families of the West competed to serve up the best banquets, and because of this the best chefs and their recipe collections increased in prestige. Even so, it wasn`t until the 19th century that cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and writing down recipes of the day. When we get to the 1900s, cooking publications were in great demand, due to higher levels of literacy, people having increased spare time and a general increase in wealth. The arrival of TV brings us TV cookery programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Popover Chicken Tarragon recipe.
