Ingredients
2 tbsp unsalted butter
1 tbsp olive oil
1 whole chicken breast, halved
1 shallot, minced
1 garlic clove, minced
2 tsp all purpose flour
1/3 cup riesling wine
1/2 cup chicken broth
2 tsp lemon juice, fresh
1/8 tsp dried thyme, crumbled
1/4 lb green seedless grapes *
Directions
* halved crosswise (about 3/4 c) In a large skillet, heat the
butter and oil over moderately high heat, until the foam subsides. In
the fat, brown the chicken on all sides for about 8 minutes, or until
it's golden brown. Transfer it with tongs to a plate. Reduce the heat
to moderately low and in the fat remaining in the skillet, cook the
shallot and garlic for about 3 minutes. Stir in the flour and cook
the roux, stirring, for about 2 minutes. Add the Riesling and cook
the mixture, stirring, for 1 minute. Add the broth, lemon juice,
thyme, and salt/pepper to taste and bring the mixture to a boil,
stirring. Return the chicken to the skillet with any juices from the
plate and simmer the mixture, covered, for 15 minutes. Add the grapes
and simmer the mixture, uncovered, stirring occasionally, for 3 to 5
minutes, or until the chicken is cooked through.
Servings: 2 servings
Chicken With Riesling & Grapes Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
It is possible to trace the history of written recipes back into history, certainly as far into history as ancient Egypt, and possibly even further than that. Having said that, generally, these ancient cookbooks were just primitive pictorial instructions for preparing food.
The truth of the matter is, the oldest recipe found, according to academics are a few stone 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 having made drinkers feel blissful. Later, there are a couple of interesting recipe books which date from the 14th Century : a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the indian curry that is familiar to us all today, but instead descriptions of the types of food prepared by the cooks of the rich people of the period. Later, in the fifteenth century, the Crusaders brought back many spices and herbs from the East, such as basil and rosemary. The introduction of these new foods and spices prompted a surge in books on cookery, most of which are kept safe in academic collections. During the following few hundred years, the wealthy families of the West competed with each other to lay on the most exotic meals, and as a result cooks and their collection of recipes were much in demand. Nevertheless, it wasn`t until the 1800s that fine cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and writing down recipes common in their social group. By the time we get to the 1900s, cooking books were in high demand, mostly due to increased literacy, people having more spare time and having more disposable income. The arrival of television brought us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Chicken With Riesling & Grapes recipe.
