Ingredients
3 1/2 lb chicken, cut into serving pieces
1 flour, for dredging
1 salt & pepper, to taste
1/4 cup olive oil
2 tbsp butter
2 tsp garlic, finely minced
1/2 cup wine, white, dry
1 tbsp lemon juice
3 tbsp parsley, finely chopped
Directions
Dredge the chicken in seasoned flour. Heat the oil in a large, heavy
skillet. Add the chicken pieces, skin side down, and cook uncovered
until the chicken is golden, eight to ten minutes. Turn the chicken
and cook uncovered for another ten minutes, until the chicken is
cooked through. Carefully decant the fat from the skillet, leaving
the chicken. Add the butter to the skillet and, when hot, add the
garlic. Pour the wine around the chicken and bring to a boil.
Sprinkle the lemon juice over the chicken, then sprinkle with
parsley. Cover closely and cook for three minutes longer.
The Sixty-Minute Gourmet
Pierre Franey
Servings: 1 servings
Poulet Scarpariello Recipe brought to you by Recipe Ideas
Categories: Poultry
The History of Recipes
Written cooking instructions as an idea can be traced way back into the far past, certainly as far back into history as the ancient Egyptians, and possibly even further. Interesting though that is, sadly, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe discovered, according to historians is a collection of tablets in Sumerian which recount 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 and exhilarated. As we move into The time of the roman empire around 25BC a man called Apicius created some scripts detailing recipes enjoyed by the Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvre, main course and dessert, a style of dining still practiced today. Aspicius informs us how the ancient cooks used many herbs and spices, including a few you will know like thyme, fennel and parsley. Moving our culinary historical trip onwards, we have two recipe books dating from the 1300s ; one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the curry that is popular today, but instead descriptions of the types of food on the tables of the rich and powerful of that period. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the holy land, including spices such as coriander, basil and rosemary. The introduction of these new herbs and spices led to an explosion in manuscripts on cooking, the majority of which are kept safe in private collections. During the succeeding few centuries, the upper-class families of Wesstern Europe strove to serve up the most exotic meals, and consequentially chefs and their recipes were at a premium. Even so, it was during the 19th century that cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, trying out, and publishing recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cooking books are greatly in demand mostly as a result of better eduction, more spare time and having more disposable income. Like it or not, the introduction of TV brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Poulet Scarpariello recipe.
