Ingredients
1 lb boneless chicken cutlets *
1 tsp droed thyme
1 each large bulb fennel
1 cup long grain rice
2 tbsp olive oil
1/4 cup white wine
1 salt and pepper to taste
2 tbsp olive oil
1 each large red pepper
1 3/4 cup chicken broth
1 cup grated parmeasan cheese
Directions
*= cutlets should be boneless and skinless. Sprinkle chicken breasts
with salt and pepper and pat on thyme. Heat oil in large skillet and
cook cutlets for about 2 minutes on each side. cover pan and set
aside while preparing vegetables and rice. Cut fronds from fennel
and cut bulb in quarters through the core, remove core and cut fennel
into 1/4 inch strips. Cut red pepper into 1/4 inch strips. Place
rice,chicken stock and olive oil in a heavy pan and bring to boil.
Lower heat, cover and simmer approx 18 minutes or so without removing
cover. Season with salt, pepper and stir in Parmeasan cheese. Remove
chicken cutlets to serving platter and cover. Add 1 Tablespoon olive
oil in skillet and heat. Add fennel and red pepper and stir fry
vegetables approx 3 minutes. Add wine, cover and cook 5 minutes.
To serve, make a layer of rice on dish, cover with chicken cutlets
and top with fennel and pepper.
Servings: 5 servings
Chicken W/Fennel~ Red Pepper & Rice Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Rice; Vegetable
The History of Recipes
Written recipes as a concept can be traced far back into antiquity, certainly as far into history as the early Egyptians, and possibly even further than that. In practice though, in the main part, these early recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Much later, in Roman times a roman called Apicius wrote some documents describing recipes cooked by the Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvres, main course and desserts, something that is very familiar to us today. This early Roman chef recounts how the Roman cooks made use of a wide range of spices and herbs, including a few you will know for example thyme, rue and parsley. Over the succeeding few hundred years, the powerful and wealthy houses competed with each other to lay on the best banquets, and as a result cooks and their recipes were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and publishing the recipes of their peers. The TV revolution gave us cooking programs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Chicken W_Fennel~ Red Pepper & Rice recipe.
