Ingredients
2 1/2 lb chicken,cut into serving pc.
1 salt and pepper
1/4 cup flour
1/4 cup corn oil
1/4 lb white onions peeled
1 1/2 cup dry red wine
1/2 tsp dried thyme
1 bay leaf
2 tbsp butter
2 tbsp finely chooped parsley
Directions
1. Set the chickens backbone aside for later use or discard it.
Sprinkle the remaining pieces of chicken with salt and pepper. Dredge
lightly in flour. Shake off any excess flour. 2. Heat the oil in a
heavy skillet large enough to hold the chicken pieces in one layer.
Add the chicken pieces, skin side down, and the onions. Cook until
nicely browned on one side, 4-5 min. Turn the pieces and continue
cooking about 4 min. 3. Pour off the fat from the skillet. Add the
wine, thyme and bay leaf. Cover closely and cook about 15 min. 4.
Uncover and transfer the chicken pieces and the onions to a warm
serving dish.. Remove and discard the bay leaf. 5. To the wine sauce
add the butter and swirl it around until melted. Pour the sauce over
the chicken and sprinkle with the chopped parsley.
Servings: 4 servings
Chicken With Onions & Red Wine Sauce(Poulet Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Chicken; Poultry; Sauce
The History of Recipes
Recipes as an idea can be found back into history, certainly as far back as the ancient Egyptians, and possibly even further. Interesting though that is, generally, these early cookbooks were just very basic pictorial recipes for preparing food.
In an interesting twist, the oldest recipe found, according to experts is a series of clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Later on, in The time of the romans 25BC a man called Apicius compiled a few documents describing recipes cooked by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the ancient cooks were skilled in the use of many spices and herbs, including a few that will be familiar to modern cooks like bay, fennel and parsley. Moving our culinary historical trip onwards, there are a couple of interesting recipe books which date from the 1300s : a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these books are not about the curry that is served today, but rather recipes for the types of food on the tables of the rich and wealthy people of those days. Later on, in the 15th century, the Crusaders brought back many spices and herbs from the East, including spices such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas caused an increase in manuscripts on cooking, the majority of which still exist in private libraries. When we get to the 20th century, cooking books were in high demand, mostly due to increased literacy, more spare time and disposable income. |
We hope you enjoy this Chicken With Onions & Red Wine Sauce(Poulet recipe.
