Ingredients
3 whole boneless chicken
1 .breasts with skin (about
1 2 1/2 pounds, halved
2 tbsp olive oil
1/2 cup dry white wine
2 large garlic cloves, minced
4 leeks, white part, halved
1 .lengthwise, sliced 1/4 in.
1 .thick crosswise, washed
1 .well, and drained
2 cup chicken broth
1 can 28-32 oz whole tomatoes,
1 .drained and chopped
1 tsp freshly grated orange zest
1 cup drained nicoise or kalamata
1 .olives
ROSEMARY ORZO
1 lb orzo (rice-shaped pasta)
3 tbsp olive oil
1 tbsp finely chopped rosemary
Directions
Pat chicken dry with paper towels and season with salt and pepper. In
a large heavy flameproof casserole heat oil over moderately high heat
until hot but not smoking and brown chicken in 2 batches,
transferring with tongs as browned to a large plate. Add wine to
casserole and boil, scraping up browned bits until almost evaporated.
Add garlic, leeks, broth, tomatoes, zest and chicken with any juices
accumulated on plate and simmer, covered, turning chicken once, until
chicken is cooked through, about 15 minutes. Transfer chicken to a
platter. Add olives to tomato mixture and boil sauce until thickened
slightly. Season sauce with salt and pepper and serve with chicken
and rosemary orzo. For the Orzo: Bring a 6 quart saucepan of salted
water to a boil and cook orzo until tender, about 10 minutes. Drain
orzo well, and in a large bowl toss with oil, rosemary, and salt and
pepper.
Servings: 6 servings
Provencal Chicken Breasts With Rosemary Orzo Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Italian; Poultry
The History of Recipes
It is possible to follow the history of meal recipes way back into antiquity, in fact as far back into history as the early Egyptians, and possibly even further than that. However, mostly, these ancient cook books were just basic pictorial instructions for food preparation.
Later, there were some books from the 14th Century ; a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these two books are nothing to do with the indian curry that is familiar to us all today, but instead accounts of the types of meals prepared by the cooks of the rich people of the period. Later on in the 1400s, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, such as rosemary and coriander. These new herbs and spices created a surge in books on cooking, most of which are now in private cookery archives. The arrival of television brings us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Provencal Chicken Breasts With Rosemary Orzo recipe.
