Ingredients
PATTI VDRJ67A
3 1/2 lb broiler-fryer chicken, cut
1 tsp salt
1/2 tsp fresh ground black pepper
3/4 cup olive oil -or- cooking oil
1 large garlic clove, minced
1 tbsp fresh parsley, minced
2 tsp dried rosemary
1 cup dry white wine
1 cup whipping cream
1/2 cup grated parmesan cheese
1 spaghetti, cooked, hot or noodles
GARNISH
1 lemon wedges
1 mint sprigs
Directions
Wash and dry chicken pieces. Sprinkle with salt and pepper. Heat oil
in large skillet. Brown chicken over high heat. Add garlic. Lower
heat and saute for 10 minutes. Drain off fat. Add parsley, rosemary
and wine. Simmer about 15 minutes or until wine evaporates and
chicken is done. Remove chicken to a platter. Add cream to skillet.
Boil until reduced by half and thickened, scraping pan drippings.
Return chicken to skillet. Cook 3-4 minutes more or until chicken is
reheated. Sprinkle with parmesan cheese. Serve over hot spaghetti or
noodles. Garnish with lemon wedge and mint leaves.
Servings: 4 servings
Chicken Scarpariella * Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite possible to follow the history of recipes back into antiquity, certainly as far into history as the Egyptians, and maybe even further. However, sadly, these early cookbooks were just primitive hieroglyphic recipes for preparing food.
In fact, the oldest recipe found, according to academics are a few ancient 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 having made anyone who tried it feel `blissful`. Later on, there are a couple of interesting recipe books from the 1300s : a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these books have no connection with the indian food that appears on menues today, but rather descriptions of the types of food on the menues of the rich and powerful of those days. Later on in the 1400s, the Crusaders brought back many foods, spices and herbs from the Middle-East, including spices such as basil and rosemary. These new herbs and spices caused an outbreak in recipe manuscripts, some of which are now in academic collections. For the centuries that followed, the wealthy families of the West competed with each other to lay on the best banquets, and as a result chefs and their collection of recipes were at a premium. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe publications became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, verifying, and writing down popular recipes of the day. The introduction of the TV brought us cooking programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Chicken Scarpariella _ recipe.
