Ingredients
1 4lb roasting chicken
1 1/2 tsp salt
1 tbsp butter
1 package peas-frozen 10-oz
1 salt and pepper
1/2 cup flour
1 can pineapple 14-1/2 oz sliced
2 tbsp oil
1 bouillon, chicken
Directions
Cut chicken into serving pieces and coat with mixture of flour,salt
and pepper. Drain pineapple slices, reserving juice. Heat butter in a
heavy and brown pineapple lightly on both sides. remove from skillet.
Add oil and cook onion rings until golden. Remove oniodn, then brown
chicken in the same fat. Place chicken and onion in a casserole dish.
Measure pineapple add enough chicken bouillon to make 2 cups, pour
over chicken, season with salt and pepper and bake for about 30
minutes in a 350 degree (F) oven. 20 minutes before serving add
defrosted peas and pineapple slices.
Servings: 6 servings
Chicken With Pineapple Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
We are able to trace the history of `recipes` far back into history, in fact as far as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, mostly, these early cook books were just primitive hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe discovered, according to historians are a few tablets in Sumerian which show 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 drank it feel `blissful`. Later on, in The time of the romans 25BC a roman called Apicius assembled a collection of scripts detailing recipes cooked by the Romans. In his scrolls, he describes how the roman meals were split into appetizers, main meal and desserts, something that is very familiar to us today. Additionally, he recounts how the Roman cooks made use of many herbs and spices, including a few that will be familiar to modern cooks like thyme, rue and dill. Moving our culinary historical trip onwards, we have some recipe books which appeared in the 1300s : one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these two books are unconnected to the spicy food that appears on menues today, but instead recipes for the types of food on the menus of the nobility of the time. Later on, in the 15th century, knights returning from the crusades brought back many foods and herbs from the holy land, including spices such as parsley, basil and rosemary. These new spices and herbs led to an eruption in cookery books, some of which are now in private libraries. When we get to the 20th century, cooking books are in great demand, mostly as a result of better eduction, more spare time and having more money. |
We hope you enjoy this Chicken With Pineapple recipe.
