Ingredients
1 lb ripe tomatoes
1 chicken (3 to 3 1/2 lbs)
1 flour for dredging
4 tbsp olive oil
1 onion, halved and sliced
1 stalk celery, sliced
1/2 cup dry white wine
1/2 tsp chopped fresh oregano (1/4 tsp drie, d)
1 salt and pepper to taste
2 tbsp balsamic vinegar
1/4 lb fresh mushrooms, sliced
Directions
Remove core from tomatoes and cut a cross in the opposite end. Put
into boiling water for a few seconds to loosen skins. Peel, cut in
half crosswise and squeeze out seeds. Chop and set aside. Wash and
dry chicken; cut into serving pieces, discarding neck, back and wing
tips; dredge lightly in flour. Heat olive oil in a large saute pan,
and brown chicken lightly on both sides. Add onion and celery and
cook for 2 minutes. Add the wine, oregano and tomatoes; season with
salt and pepper, cover, and let simmer gently for 30 minutes, turning
chicken once. Add the Balsamic vinegar and mushrooms; cook another
for 5 to 10 minutes. Check seasoning and serve with hot cooked rice.
Serves 4.
Posted by Fred Peters.
Servings: 4 servings
Chicken Veneto Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We can follow the history of `recipes` way back into distant history, in truth as far back as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these ancient records were just primitive hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe in existence, according to food historians are some clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a few documents which described recipes cooked by his fellow Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvre, main course and desserts, a style of dining still practiced today. He also describes how the Roman chefs made use of many different herbs, including a few that will be familiar to modern chefs like bay, rue and parsley. Later on, there were two books dating from the fourteenth century : a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these are not about the indian curry that is popular today, but instead accounts of the types of food prepared by the chefs of the nobility of that period. Later on in the 1400s, knights returning from the crusades brought back many new spices and herbs from Arab countries, including spices like parsley, basil and rosemary. The introduction of these new herbs and spices caused an increase in books on cookery, many of which are kept safe in private cookery archives. For the centuries that followed, the upper-class families of Wesstern Europe tried to offer the most exotic banquets, and as a consequence, the best chefs and their collection of recipes were at a premium. Even so, it wasn`t until the nineteenth century that cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and publishing recipes to allow everyone to enjoy them. By the time we get to the 20th century, cookery publications were starting to become popular mostly due to more people being able to read, people having increased leisure time and having more money to spend. The introduction of the TV brings us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Chicken Veneto recipe.
