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 written recipes far back into the distant past, in truth as far back into history as the ancient Egyptians, and potentially, even further back. However, these, ancient cookbooks were just very basic hieroglyphic recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to experts are a few stone tablets in Sumerian which recount 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 `wonderful`. As we move into Roman times 25BC a roman called Apicius created a collection of scripts which described recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main meal and desserts, a style of dining still practiced today. Additionally, he describes how the Roman cooks were skilled in the use of a good variety of spices, including some that we all recognise like bay, mint and dill. As we move on, there were two interesting recipe books which date from the fourteenth century : a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian curry that is popular today, but instead recipes for the types of food prepared for the nobility of those days. Later, in the fifteenth century, people returning from the crusades brought us many new spices and herbs from the holy lands, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices led to an explosion in recipe books, many of which are now in private libraries. The revolution that is television gave us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Chicken With Pineapple recipe.
