Ingredients
3 lb chicken, cut in 8 pieces
4 tbsp olive oil
4 each garlic, clove
1 each onion, red, small, sliced ve rtical, ly
1 each tomato, medium, ripe, peeled , seed, ed, chopped
1 tsp chile, hot, minced or 1/2 ts p drie, d, powdered
1/2 cup wine, white, dry
2 each peppers, bell, red, charred, skinne, d, in strips
2 each peppers, bell, yellow, charr ed, pe, eled, strips
3 tbsp herbs, fresh, as available ( sage,, tarragon, thyme)
Directions
Fat grams per serving: Approx. Cook Time: 1 1) Heat
oil and brown chicken pieces on all sides over fairly high heat along
with the garlic cloves. (Leave garlic to one side to avoid burning;
remove if it appears it may burn.) Brown chicken in batches to avoid
crowding. Remove chicken to a warm platter and salt and pepper it on
all sides. 2) Tilt the pan and discard all but one tablespoon of the
cooking fat. Add onion to the pan and cook over medium high heat for
2 to 3 minutes, until wilted. Add tomato and chile or chile powder
and saute a minute or two. Add wine and let the wine cook down for a
couple of minutes. 3) Return chicken to the pan. Add pepper strips
and herbs. Bring to a boil, lower heat to a simmer, cover and cook
until the chicken is fork tender, 30 to 45 minutes for a young fryer.
If juices are too thin, uncover and raise heat until reduced to
desired consistency, removing chicken first if it is already done. 4)
Let the dish stand uncovered for 5 to
10 minutes before serving.
Servings: 4 servings
Chicken With Peppers Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
It is possible to trace the history of `recipes` back into ancient history, at least as far back as the Egyptians, and potentially, even further back. Interesting though that is, sadly, these early recipes were just very simple hieroglyphic instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history is a collection of tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Later, we have two recipe books from the fourteenth century : a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, they have no connection with the indian food that we all know today, but rather descriptions of the types of meals served to the rich and wealthy people of the time. During the following few hundred years, the rich families of the West competed to serve up the best banquets, and because of this the best chefs and their collection of recipes increased in prestige. However, it was during the 19th century that haute cuisine and cookery books really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, testing, and recording recipes that were common in the better off homes of the day. By the time we get to the 1900s, cooking publications were highly popular due to higher levels of literacy, people having increased spare time and a general increase in wealth. The arrival of television brings us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes just like those on this site. |
We hope you enjoy this Chicken With Peppers recipe.
