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
Written cooking instructions as a concept can be observed far back into distant history, in truth as far back into history as early Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these old cook books were just primitive hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history is a series of ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Moving our culinary historical trip onwards, we find a couple of interesting cookery books which were published in the fourteenth century - a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these two books are not about the curry that is familiar to us all today, but rather recipes for the types of meals prepared by the chefs of the rich and wealthy people of those days. Over the next few hundred years, the powerful and wealthy tried to serve up the most extravagent meals, and consequentially the best cooks and their recipes increased in prestige. Even so, it was during the nineteenth century that formal cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and recording the recipes of their peers. When we get to the 1900s, cook books were increasing in popularity mostly as a result of better eduction, more leisure time and a general increase in wealth. |
We hope you enjoy this Chicken Pot Au Feu recipe.
