Ingredients
3 garlic cloves, minced, divided
1/2 cup butter or margarine, divided
3 lb chicken legs and thighs (about 8 pi, eces)
3 ears fresh corn, husked, cleaned an, d cut into thir
1/4 cup water
2 tsp dried tarragon, divided
1/2 tsp salt
1/4 tsp pepper
2 medium zucchini, sliced into inch pieces
2 tomatoes, seeded and cut into chunk, s
Directions
In a Dutch oven or large skillet over medium-high heat, saute 2 of the
garlic cloves in 2 tablespoons butter. Add the chicken and brown on
both sides. Reduce heat. Add corn and water. Sprinkle with 1 teaspoon
tarragon, salt and pepper. Cover and simmer for 20-25 minutes or
until chicken is tender. Meanwhile, in a small saucepan, melt
remaining butter. Add remaining garlic and tarragon; simmer for 3
minutes. Layer zucchini and tomatoes over the chicken mixture.
Drizzle seasoned butter over all; cover and coo k for 3-5 minutes.
Yield: 6-8 servings. From the files of Al Rice, North Pole Alaska.
Feb 1994
Servings: 1 servings
Corn & Chicken Dinner Recipe brought to you by Recipe Ideas
Categories: Chicken; Dinner; Dutch Oven; Poultry
The History of Recipes
Academics have tracked the existance of recipes way back into history, certainly as far back into recorded history as early Egypt, and maybe even further. Having said that, mostly, these ancient recipes were just simple hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language describing 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 exhilarated. During Roman times around 25BC a roman called Apicius compiled a collection of documents detailing recipes prepared by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, main course and desserts, something we still use today. He also describes how the ancient cooks were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs for example basil, mint and parsley. As our culinary historical trip moves on a few more years there were a couple of recipe books which were published in the 1300s - a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the indian curry that is familiar to us all today, but instead recipes for the types of meals on the tables of the nobility of that time. In the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from Arab cuisine, including spices such as coriander, parsley, and basil. The introduction of these new foods and spices led to an increase in books on cooking, most of which are now in private libraries. During the succeeding few hundred years, the upper-class families of the West competed to serve the most extravagent meals, and because of this chefs and their recipes were highly sought after. Notwithstanding that, it was during the nineteenth century that fine cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, trying out, and publishing recipes common in their social group. By the arrival of the 1900s, cookery publications were highly popular mostly as a result of higher levels of literacy, leisure time and being a little richer. |
We hope you enjoy this Corn & Chicken Dinner recipe.
