Ingredients
1/2 lb sweet italian-sausage links
1 large red pepper
1 large yellow pepper
1 medium-size red onion
3 tbsp olive or salad oil
1/2 tsp dried thyme leaves
2 whole medium-size skinless,boneless, chicken
1 salt
1 pepper
4 tsp balsamic or red wine vinegar
1 thyme sprigs for garnish
Directions
About 40 minutes before serving, in a 12" skillet over medium heat,
heat sausage and 1/4 cup water to boiling; cover and cook 5 minutes.
Remove cover;cook until sausages are browned, about 20 minutes,
turning sausages frequently and pricking them to release fat.
Meanwhile, cut each pepper into 1 1/2" wide strips;cut red onion into
thin wedges. In 3 qt. saucepan over medium-high heat, in hot olive or
salad oil, cook peppers,onions and thyme about 10 minutes or until
vegetables are fork-tender, stirring mixture frequently.
Cut each chicken breast in half; sprinkle lightly with salt and
pepper. With slotted spoon, remove sausage to paper towels to drain
and cool slightly; thinly slice sausage diagonally.
In sausage drippings remaining in skillet over medium heat, cook
chicken breasts until tender and browned, about 10 to 15 minutes. To
chicken in skillet, add vinegar, vegetable mixture and sliced
sausage; heat through. Garnish with thyme sprigs to serve.
Makes 4 servings.
Servings: 4 servings
Chicken With Peppers & Sausage Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Poultry; Sausage; Vegetable
The History of Recipes
Historians have traced the existence of recipes way back into distant history, in fact as far back into history as early Egypt, and possibly even further than that. However, in the main part, these early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
As we move into The time of the roman empire around 25BC a roman called Apicius wrote a few documents showing how to cook the recipes cooked by the Romans. In his works, he describes how the meals were separated into hors d`oeuvres, entrees and desserts, a very modern way of dining. This early Roman chef tells us how the chefs of Roman times made use of a good variety of herbs, including a few that will be familiar to modern chefs for example thyme, rue and asafoetida. Over the following few centuries, the powerful and wealthy strove to offer the most extravagent banquests, and consequentially chefs and their collection of recipes became highly prized. However, it wasn`t until the 1800s that fine cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and publishing the recipes of their peers. When we get to the 1900s, cook books were greatly in demand as a result of better eduction, increased leisure time and disposable income. |
We hope you enjoy this Chicken With Peppers & Sausage recipe.
