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
Food historians have proved the existance of recipes way back into ancient history, in truth as far into history as early Egypt, and possibly even further than that. Interesting though that is, these, early recipes were just primitive pictorial instructions for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. As our culinary historical trip moves on a few more years we have two interesting recipe books which were published in the 14th Century - a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the spicy food that is familiar to us all today, but instead accounts of the types of meals eaten by the rich people of that time. Over the following few hundred years, the rich families of Europe tried to offer the most extravagent meals, and because of this cooks and their recipes were highly sought after. However, it wasn`t until the 1800s the formal cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, testing, and writing down the recipes of their peers. By the arrival of the 20th century, recipe books were starting to become popular mostly as a result of higher levels of literacy, more free time and being a little richer. |
We hope you enjoy this Popover Chicken Tarragon recipe.
