Ingredients
1 chicken, cut into pieces
1/4 lb butter
2 tbsp oil
1 lemon, (juice only)
1 tsp salt
1/8 tsp pepper
2 lb canned whole tomatoes
1 onion, thinly sliced
1 tbsp oregano
1 tsp marjoram
1 tsp savory
1 bay leaf
1/2 cup red wine
Directions
Wash chicken well with cold water. Combine butter and oil and heat.
Pour half of it into shallow baking pan and lay chicken in it. Mix
strained lemon juice in remaining mixture and baste chicken. Sprinkle
with salt and pepper. Bake at 400 F for 30 minutes. Put tomatoes and
remaining ingredients in a pot, bring to a boil and pour over
chicken. Reduce oven heat to 350 F and continue baking for 1 to 1-1/2
hours more. Serve over a bed of rice pilaf or add any kind of
parboiled pasta, potatoes, or rice with chicken and bake in sauce for
the last 1/2 hour of cooking time.
Servings: 6 servings
Chicken Taverna With Tomatoes Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Tomato; Vegetable
The History of Recipes
It is quite possible to follow the history of written cooking instructions far back into antiquity, at least as far into history as the ancient Egyptians, and maybe further still. Interesting though that is, sadly, these ancient recipes were just very simple pictorial instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history is a collection of ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. As we move into Roman times around 25BC a roman called Apicius wrote some documents detailing recipes cooked by his fellow Romans. In his scrolls, he describes how the meals were separated into appetizers, main meal and afters, a style of dining still practiced today. Additionally, he recounts how the cooks of Roman times made use of many herbs, including a few that will be familiar to modern cooks like bay, fennel and dill. Moving on, we find some recipe books dating from the 14th Century : a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the spicy food that is popular today, but rather accounts of the types of meals prepared for the rich and powerful. Later, in the 15th century, people returning from the crusades brought back many spices and herbs from the holy lands, including coriander, parsley, basil and rosemary. These new foods and tastes created an explosion in cookery books, many of which still exist in private cookery archives. By the advent of the 1900s, cook books are in great demand, mostly due to better eduction, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Chicken Taverna With Tomatoes recipe.
