Ingredients
1 whole frying chicken, cut
1 up or 4 whole chicken legs
3 to 4 large carrots, cut into 3inch, lengths and quarter
1 bay leaf
1/2 tsp thyme, rubbed
2 tsp chicken bouillon
6 to 8 small thin skinned
1 potatoes
2 cloves garlic, chopped
1 large onion, cut in
1 thin wedges
1/2 cup dry white wine
Directions
In a three quart bowl or casserole, that will fit in a large pot or
Wok for steaming, place the potatoes, carrots, onions and bay leaf.
Cover with the chicken pieces, skin side up. Mix the wine, thyme,
garlic and bouillon. Pour the wine mixture over the chicken.
Place the bowl or casserole on a rack in a large pot or Wok. Pour
enough water in the pot or Wok to just cover the rack.
Cover the pot and bring the water to a boil, reduce the heat and
steam the chicken for 1 1/4 to 1 1/2 hours or until the chicken is
done and the vegetables are tender.
Remove the chicken and vegetables from the pot and serve with Dijon
mustard and horseradish. The broth may be shimmed of fat and served
in cups with the chicken or reserved for future use.
Servings: 4 servings
Chicken Pot-Au-Feu Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is possible to track the history of meal recipes back into history, in truth as far back into recorded history as the ancient Egyptians, and maybe even further. Interesting though that maybe, sadly, these ancient records were just basic hieroglyphic instructions for meal preparation.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Later, there are a couple of interesting cookery books dating from the 1300s ; a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these are not about the spicy food that appears on menues today, but instead recipes for the types of food served to the rich and powerful of the period. Later on in the 1400s, the Crusaders brought back many new spices and herbs from the holy lands, including spices such as rosemary and coriander. These new spices and herbs prompted an increase in manuscripts on cookery, some of which are kept safe in private collections. For the decades that followed, the wealthy families of the West tried to serve the most exotic banquets, and consequentially chefs and their recipe collections were highly sought after. Even so, it wasn`t until the nineteenth century the formal cooking and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, trying out, and publishing recipes of the day. The arrival of television brought us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chicken Pot Au Feu recipe.
