Ingredients
16 oz italian plum tomatoes,
1 crushed
1/3 cup dry white wine
1 small onion, chopped
1 small green pepper, seeded and
1 chopped
2 cloves of garlic, minced
1 bay leaf
1/2 tsp fennel seeds, crushed
1 tsp dried oregano, crushed
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1/2 tsp crushed red pepper
2 lb broiler chicken, cut into
1 serving pieces with skin
1 and fat removed or two
1 whole chicken breasts,
1 halved, with skin and fat
1 removed
1 juice of 1/2 lemon
1 tsp salt-free vegetable
1 seasoning
Directions
1. Place tomatoes in small saucepan. Add all remaining ingredients
except chicken, lemon juice, and vegetable seasoning. Cover and
simmer for 5 minutes. 2. Season chicken with lemon juice and
vegetable seasoning and broil on
both sides until lightly browned. 3. Arrange chicken pieces in
baking dish sprayed with nonstick cooking
spray. Pour sauce over chicken. 4. Cover and bak in preheated
350F oven for 45 minutes, or until tender.
Remove bay leaf. Serving suggestions: Serve with spaghetti and
steamed vegetables such as zucchini, green beans, or peas and
carrots. Nutritional Information: 253 calories, 36.9gm protein, 5.7gm
fat, 9.6gm carbohydrate, 1.4gm fiber, 96mg cholesterol, 105mg sodium
~--
Servings: 4 servings
Perfect Chicken Cacciatore Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Poultry
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into history, in fact as far as the Egypt of the Pharoahs, and potentially, even further back. However, generally, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to historians are a few tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Closer to modern times, there are a couple of interesting cookery books which date from the 14th Century - one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these are not about the spicy food that is served today, but instead recipes for the types of meals cooked for the upper classes of that time. In the fifteenth century, the Crusaders brought back many new spices and herbs from Arab cuisine, including coriander, parsley, and basil. These new foods and spices prompted an increase in manuscripts on cookery, the majority of which are now in private libraries. During the succeeding few centuries, the powerful families of the West tried to serve the most exotic banquets, and because of this the best cooks and their recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century that cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collating, trying out, and publishing recipes to help cooks of their time. By the arrival of the 1900s, recipe books are increasing in popularity mostly due to higher levels of literacy, people having more leisure time and having more money. Like it or not, the introduction of television brought us celebrity chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Perfect Chicken Cacciatore recipe.
