Ingredients
1 frying chicken, cut up
1/4 cup margarine
4 green onions, thinly sliced
1 tomato, diced
1/4 cup boiling water
2 tbsp chopped parsley
1/2 tsp sugar
1 salt, pepper
1/2 cup sour cream
1 tsp flour
1/2 tsp paprika
Directions
Rub chicken with salt and pepper. Heat margarine; brown chicken on
both sides; add boiling water; cover and cook 30 minutes or until
chicken is done. Remove chicken from pan; keep hot. To the juices in
pan, add onions; cook until soft. (Save a bit for garnish from the
green tops).
Add tomatoes; cook until soft as mush; add thyme (?? ~KM) and
parsley. Salt and pepper if needed.
Mix sour cream, flour, paprika; add to onions and salt. Cook until
thick; spoon over chicken and serve. Sometimes, due to extenuating
weather conditions, the sauce will not thicken enough; when this
happens, just swallow your pride and pour over chicken anyway; it
will still taste great.
Source: K. Pavesic "Our Favorite Recipes" St. Anthony Croatian
Catholic Church Typed for you by Karen Mintzias
Servings: 4 servings
Chicken Moskva Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We are able to trace the history of written recipes far back into the distant past, in truth as far as the Egyptians, and maybe even further. However, these, old cookbooks were just very simple hieroglyphic instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to experts is a collection of ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire 25BC a man called Apicius created a number of documents describing recipes cooked by the Romans. In his publication, he describes how the meals were separated into hors d`oeuvre, main course and desserts, something we still use today. This early Roman chef informs us how the Romans were skilled in the use of many spices and herbs, including a few that will be familiar to modern cooks such as thyme, rue and dill. For the centuries that followed, the rich families of Wesstern Europe competed with each other to lay on the best banquets, and as a consequence, the best chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the nineteenth century that fine cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, testing, and publishing popular recipes of the day. The introduction of the TV brings us cooking programs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Chicken Moskva recipe.
