Ingredients
3 lb broiler-fryer chicken
1 1/2 tsp salt
1 cup cooking oil
1 cup green pepper chopped
1 clove garlic, minced
2 tbsp chicken drippings
3/4 cup flour
1/2 tsp pepper
1 cup onion chopped
2 cup sieved tomatoes
1/4 tsp basil
Directions
Cut chicken into serving size pieces, put flour,salt and pepper into a
shaker bag and evenly coat chicken. Heat oil in a skillet over medium
heat and brown the chicken evenly. When chicken is browned remove and
set it aside keeping it warm. Pour off 2 tablespoons of chicken
drippings. Add drippings onions and peppers to a large skillet and
cook over low heat until onion is tender. Add tomatoes, garlic and
basil. Stir in chicken and cover. Simmer 30 to 40 minutes or until
chicken is tender. Stir sauce occasionally.
Servings: 5 servings
Chicken Saute A La Creole Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We can read the history of written recipes way back into the distant past, in fact as far back into history as ancient Egypt, and maybe further still. Interesting though that is, mostly, these old cookbooks were just basic hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history are some tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Much later, in Roman times a man called Apicius compiled a number of scripts describing recipes enjoyed by wealthy roman citizens. He recounts how the roman meals were separated into hors d`oeuvres, main course and desserts, something we still use today. This early Roman chef informs us how the ancient Romans used many different aromatic flavors, including a few you will know like basil, fennel and parsley. Later on, in the 15th century, knights returning from the crusades brought us many foods and spices from the holy lands, such as coriander, parsley, and basil. These new culinary innovations caused a torrent in books on cookery, most of which still exist in academic collections. Over the succeeding few hundred years, the wealthy families of Wesstern Europe competed with each other to serve up the most extravagent banquests, and consequentially cooks and their recipes increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, trying out, and writing down recipes to help cooks of their time. When we get to the twentieth century, recipe publications are in high demand, as a result of better eduction, more free time and a general increase in wealth. The TV revolution brought us cooking programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Chicken Saute A La Creole recipe.
