Ingredients
4 leeks
6 slice garlic cloves
6 oz apple juice
6 oz dry white wine
3 oz brandy (optional)
4 large chicken thighs
4 oz diced ham or
4 oz lean bacon
4 oz heavy cream
1 salt and pepper
Directions
Make a bed of the leeks, cut into large dice, including the tender
greens. Add sliced garlic, then apple juice, wine and brandy. Top
with chicken thighs and ham or bacon. Place in oven and let simmer,
uncovered, for 1 to 1 1/2 hours, or until chicken is tender.
Pour off liquid, skim fat, then boil down until it is reduced to an
intensely flavored liquid. Add cream, then taste for salt and pepper.
Beverage recommendation: Dry cider or sparkling wine.
Serves 4.
PER SERVING: 400 calories, 24 g protein, 20 g carbohydrate, 22 g fat
(10 g saturated), 106 mg cholesterol, 454 mg sodium, 2 g fiber.
From the San Francisco Chronicle, 11/3/92.
Posted by Stephen Ceideberg; November 4 1992.
Servings: 4 servings
Chicken Thighs With Leeks & Garlic Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
We are able to follow the history of meal recipes back into history, certainly as far back into recorded history as early Egypt, and maybe further still. However, sadly, these old cook books were just simple hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to experts are some ancient tablets in Sumerian 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 drinkers feel `exhilarated, wonderful and blissful`. Much later, in Roman times a man called Apicius compiled a collection of documents describing recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into appetizers, entrees and dessert, a style of dining still practiced today. He also tells us how the early Romans used many spices, including many that are still in use today like bay, fennel and parsley. Continuing our culinary historical journey, there are a couple of interesting books which date from the 1300s : a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the curry that is popular today, but instead accounts of the types of meals eaten by the rich and wealthy people of the period. Later on, in the 15th century, the Crusaders brought back many spices and herbs from the holy land, including spices such as basil and rosemary. These new culinary innovations led to an outbreak in publications on food, many of which are kept safe in private cookery archives. When we get to the twentieth century, cooking books were in high demand, mostly due to better eduction, increased leisure time and disposable income. |
We hope you enjoy this Chicken Thighs With Leeks & Garlic recipe.
