Ingredients
2 each boneless chicken breast, hav
4 tsp low fat margarine
1/8 tsp garlic powder
1/8 tsp dried leaf thyme
1/8 tsp lemon pepper
1/2 tsp minced chives
1 tbsp chopped fresh parsley
1 tbsp all purpose flour
4 oz mushrooms, sliced
4 oz pearl onions
1/4 cup white wine
Directions
Preheat oven to 350F. Rinse chicken and pat dry. Melt 2t margarine
in a large non-stick skillet over medium heat. Add garlic powder and
herbs; stir together 30 seconds. Dredge chicken in flour. Add to
skillet and cook until brown on both sides. Remove to a small
casserole; set aside. Add remaining 2t margarine to skillet. Add
mushrooms and onions; saute until golden. Add to casserole. Pour
wine into skillet and scrape up browned pieces. Pour over chicken.
Bake, covered, 50 to 60 min. or until tender. Cal: 193, Fat: 5g.
Servings: 4 servings
Coq Au Vin Recipe brought to you by Recipe Ideas
Categories: Wine Recipes
The History of Recipes
It is possible to trace the history of `recipes` far back into ancient history, in fact as far back as the early Egyptians, and possibly even further. However, in the main part, these early cook books were just basic pictorial recipes for preparing meals.
In fact, the most ancient recipe discovered so far, according to academics is a collection of ancient tablets in ancient Sumerian which show the baking 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 exhilarated and blissful. Later on, in Roman times around 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes prepared by the Romans. He recounts how the roman meals were separated into hors d`oeuvres, main meal and afters, a very modern way of dining. Additionally, he informs us how the ancient cooks made use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs like thyme, fennel and asafoetida. Later on, there are a couple of books from the 14th Century : a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the spicy food that we all know today, but rather accounts of the types of food prepared by the cooks of the upper classes of the time. Later on in the 1400s, the Crusaders brought back many new foods, spices and herbs from middle-east cuisine, such as parsley, basil and rosemary. These new culinary innovations caused an explosion in manuscripts on cookery, the majority of which still exist in private cookery archives. For the next few years, the powerful families of Wesstern Europe strove to lay on the best banquets, and because of this cooks and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the 19th century the formal cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and publishing recipes to help cooks of their time. By the advent of the twentieth century, recipe publications were starting to become popular due to higher levels of literacy, people having more free time and having more disposable income. The introduction of the TV brought us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Coq Au Vin recipe.
