Ingredients
1 eggplant (1 pound)
1 large onion
3 tbsp minced fresh garlic
4 tbsp olive oil, divided
1 broiler-fryer, cut up (3 1/2 pounds, )
1 cup canned low sodium or homemade chick, en broth
2 tbsp dried marjoram, crumbled
1 1/2 cup cherry tomatoes, halved
1/2 cup pitted ripe olive halves
Directions
Trim ends of eggplant; cut into 1-inch slices, then into 1-inch
cubes. Cut onion into quarters. In large skillet, saute eggplant,
onion and garlic in 1 tablespoon hot oil until eggplant is crispy and
onion is, lightly browned. Place in a large bowl.
Heat remaining 3 tablespoons oil in skillet. Brown chicken pieces on
all sides over moderately high heat; drain on paper towels. Wipe out
skillet.
Return chicken to skillet; add broth and marjoram. Bring to boiling;
lower heat; cover. Simmer for 30 minutes, turning occasionally,
until chicken is tender. Remove to serving platter; keep warm.
Place eggplant mixture, tomatoes and olives in skillet. Cook, stirring
constantly, until heated through. Spoon over chicken.
Servings: 6 servings
Chicken Provencal Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Historians have traced the existence of recipes far back into the far past, in truth as far into history as pharonic Egypt, and possibly even further. Interesting though that maybe, sadly, these old recipes were just simple pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to academics is a collection of stone tablets in the Sumerian language which recount the preparation 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 wonderful and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius created a number of documents which described recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the meals were separated into appetizers, entrees and desserts, something we still use today. He also describes how the Roman chefs made use of a wide range of aromatic flavours, including a few that are still present in modern kitchens for example bay, mint and dill. In the 15th century, people returning from the crusades brought us many new foods and herbs from Arab cuisine, including spices such as coriander, parsley, and rosemary. These new spices and herbs led to an outbreak in recipe books, many of which are now in private libraries. By the arrival of the twentieth century, cookbooks were starting to become popular mostly as a result of higher levels of literacy, more spare time and having more disposable income. The introduction of television gave us celebrity TV chefs 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 search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Chicken Provencal recipe.
