Ingredients
3 1/2 lb broiler-fryer chicken cut into piec, es
1 1/2 cup water
1 tsp salt
1/4 tsp white pepper
1 cup 1/2 & 1/2
3 tbsp flour
1 tbsp snipped dillweed
1 tsp lemon juice
Directions
Heat chicken, water, salt and white pepper to boiling in 10 inch
skillet. Reduce heat. Cover and simmer until thickest pieces of
chicken are done, 45 to 50 min. Remove chicken and keep warm. Shake
1/2 & 1/2 and flour in tightly covered jar. Stir 1/2 & 1/2 mixture,
dill weed and lemon juice into pan juices. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Pour some of the sauce over
chicken. Serve with remaining sauce and with dumplings or cooked
cauliflower if desired.
Servings: 6 servings
Chicken With Dill Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sauce; Vegetable
The History of Recipes
It is actually possible to trace the history of written recipes back into antiquity, in truth as far back into history as the Egypt of the Pharoahs, and potentially, even further back. Having said that, mostly, these old recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to academics are a few stone tablets in the Sumerian language 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 making anyone who tried it feel blissful. As we move into Roman times 25BC a man called Apicius compiled a collection of scripts which described recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, a style of dining still practiced today. He also tells us how the early Romans made use of many different aromatic flavors, including a few you will know such as basil, fennel and dill. Moving on, there are a couple of interesting cookery books published in the fourteenth century : a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these have no connection with the spicy food that is served today, but rather accounts of the types of food on the menus of the rich and wealthy people of those days. Later on, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, such as basil and rosemary. These new spices and herbs prompted an explosion in cookery books, the majority of which still exist in private libraries. The TV revolution gave us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chicken With Dill Sauce recipe.
