Ingredients
1 cup marsala wine
1 onion, minced
2 whole cloves
2 cloves garlic, sliced
1 bay leaf
1 chicken, cut up and cleaned
1 flour
1 salt and pepper to taste
1/4 cup olive oil
1 cup chicken broth
2 tbsp sugar
1/2 cup white wine vinegar
Directions
Make marinade by heating wine, onion, cloves, garlic, and bay leaf in
a sauce pan. Just before it boils, pour over chicken parts in a
bowl. Cover and let cool. Refrigerate overnight. (You can refrigerate
in morning so that it is ready by evening.)
Remove chicken parts from marinade. Dredge in flour and sprinkle
with salt and pepper. Use large skillet and saute in olive oil.
Remove. Pour off any excess fat from pan. Discard bay leaf and cloves
from marinade and add marinade to pan. Simmer for 5 minutes and then
return chicken to pan, spooning sauce over top. Add broth and bring
to simmer, stirring occasionally. Cover and cook 15 minutes or until
tender, turning chicken at least once.
While chicken is simmering, heat sugar in small saucepan until it
melts to a golden color. Stir in vinegar. Pour this over chicken a
few minutes before it is done and stir to blend. Serves 4-6. Source:
The Sicilian Gentlemen's Cookbook by Don Barrata.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
Servings: 4 servings
Pollo Agrodolce (Sweet/Sour Chicken) Recipe brought to you by Recipe Ideas
Categories: Chicken; Mexican; Poultry
The History of Recipes
It is quite feasible to trace the history of written cooking instructions far back into history, at least as far into history as the Egyptians, and possibly even further. Interesting though that maybe, sadly, these old recipes were just primitive hieroglyphic or cunieform instructions for preparing meals.
Later on, in The time of the romans around 25BC a roman called Apicius assembled a collection of scripts which described recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient chefs used many spices, including a few that are still present in modern kitchens for example thyme, rue and parsley. Later on in the 1400s, knights returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, including spices like rosemary and coriander. These new foods and spices created an increase in manuscripts on food, some of which are now in private cookery archives. By the time we get to the 20th century, cooking books are increasing in popularity due to higher levels of literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Pollo Agrodolce (Sweet_Sour Chicken) recipe.
