Ingredients
16 oz chicken thighs or breast, skinned and deboned
2 tbsp olive oil
1 shallot, finely chopped
2 cloves garlic, finely chop'd
1/2 green bell pepper, finely chopped
1 tbsp lemon juice
6 oz portobella mushrooms, cut into 1 chunks
1/4 cup chicken stock
1/4 cup wine
1 tbsp tarragon, fresh chopped
1 tbsp lovage, fresh chopped
1 salt & pepper to taste
1 tbsp arrowroot dissolved in wine
Directions
Preheat oven to 375F.
Divide chicken into 4 equal portions. Lightly salt and sear on both
sides in an oven proofed saut pan. Remove from pan and set aside.
Saut mushrooms lightly for 1-2 minutes. Remove from pan and set aside.
Add shallots and garlic and saut for 1 minute. Add green pepper and
saut for 1-2 minutes. Deglaze pan by adding 1/4 c red, white or ros
wine (I personally prefer a ros with chicken). Allow to reduce by
1/2... add chicken stock and herbs. Return chicken to pan and place
in oven. After 10 minutes add portabella mushrooms on top. Cook
another 5-10 minutes or until done.
Remove chicken to serving platter or plates leaving mushrooms behind.
Add arrowroot dissolved in wine to thicken sauce. Add salt & pepper
to taste. Spoon over chicken and serve.
Suggested side dish: Oven Roasted Herbed Potatoes
Source: .\\ichele Cooks!
Servings: 4 servings
Chicken Portabella Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Written cooking instructions as a concept can be found way back into history, certainly as far back into recorded history as early Egypt, and possibly even further than that. Interesting though that is, sadly, these ancient cookbooks were just simple pictorial instructions for preparing food.
Fascinatingly, the oldest recipe in existence, according to historians are a few tablets in 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 making anyone who tried it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a collection of scripts detailing recipes enjoyed by wealthy Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvres, main course and dessert, a very modern way of dining. He also tells us how the ancient cooks used a wide range of aromatic flavors, including some familiar names such as thyme, mint and asafoetida. As our culinary historical trip moves to more modern times there were a couple of recipe books which appeared in the 14th Century ; one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the indian food that we all know today, but rather descriptions of the types of food on the menues of the upper classes. In the 15th century, knights returning from the crusades brought back a variety of foods and herbs from Arab cooking, such as basil and coriander. These new foods and tastes caused an increase in recipe publications, most of which still exist in private collections. Over the following few centuries, the rich and powerful families of Europe competed to serve the most extravagent meals, and as a consequence, cooks and their recipe collections were greatly in demand. However, it wasn`t until the nineteenth century that haute cuisine and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, trying out, and writing down the recipes that were being prepared for the better households. When we get to the 1900s, cookery publications are highly popular mostly as a result of more people being able to read, people having more free time and having more money. The arrival of TV brings us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Chicken Portabella recipe.
