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
Historians have traced the existence of recipes far back into distant history, in fact as far into history as the early Egyptians, and quite possibly further than that. Having said that, in the main part, these early records were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to experts are some ancient tablets in ancient Sumerian which recount the baking 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 wonderful. As our culinary historical trip moves to more modern times we find some interesting books dating from the fourteenth century - a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the indian food that is popular today, but instead accounts of the types of meals eaten by the nobility of that period. In the 15th century, people returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, including spices like coriander, parsley, and rosemary. These new foods and spices created an eruption in publications on food, many of which are kept safe in private cookery archives. Over the next few centuries, the powerful and wealthy strove to offer the most exotic banquets, and because of this the best chefs and their recipes became highly prized. Nevertheless, it was during the 19th century that fine cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, verifying, and writing down popular recipes of the day. The introduction of television gave us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes like those on this web site. |
We hope you enjoy this Poulet Scarpariello recipe.
