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
Academics have proved the existance of recipes way back into the far past, in fact as far back into recorded history as the Egyptians, and possibly even further. However, generally, these early records were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe found, according to experts is a series of stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. During the time of the Roman Empire a man called Apicius compiled some documents detailing recipes enjoyed by the Romans. He describes how the meals of wealthy Romans were split into starters, entrees and desserts, a style of dining still practiced today. Additionally, he describes how the chefs of Roman times made use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs like basil, mint and asafoetida. Over the following few hundred years, the wealthy families of Europe competed to serve up the most exotic banquets, and as a result the best cooks and their recipes became highly prized. Notwithstanding that, it was during the 1800s that cookery and recipe collections became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing recipes to help cooks of their time. By the arrival of the 20th century, recipe books were highly popular mostly due to increased literacy, people having more leisure time and disposable income. |
We hope you enjoy this Chicken With Riesling & Grapes recipe.
