Ingredients
1 2 cloves garlic, peeled
Directions
1/2 c red wine vinegar
1/2 c olive oil
1/2 c chicken broth
1 T rosemary 1-( 3 - 3 1/2 )lb. chicken, cut into 18 pieces
salt & freshly ground pepper Chop the garlic and rosemary very fine.
Put the wine vinegar and chopped ingedients into a ceramic or glass
bowl. Let marinate 1 hour. Heat oil in skillet, when hot, add the
chicken & saute' over high heat until golden, (15 min.). Bring broth
to a boil. When the chicken is thoroughly saute'ed, add the boiling
broth, lower the heat and simmer uncovered until almost cooked (about
15 min.). Pour the marinated vinegar mixture over the chicken, raise
the heat, let the wine vinegar evaporate. Taste and adjust salt and
pepper. When ready, transfer chicken to a serving dish. Pour sauce
over all and serve. Giuliano Bugialli (serves 4)
Servings: 4 servings
Pollo Al' Aceto (Chicken With Vinegar Sauce) Recipe brought to you by Recipe Ideas
Categories: Chicken; Mexican; Poultry; Sauce
The History of Recipes
We are able to track the history of meal recipes way back into the far past, in truth as far back into recorded history as pharonic Egypt, and maybe even further. Interesting though that maybe, mostly, these old cook books were just basic hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe found, according to experts in ancient history is a collection of ancient 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 making drinkers feel exhilarated. As we move into Roman times around 25BC a roman called Apicius wrote a number of documents describing recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and desserts, a very modern way of dining. This early Roman chef describes how the Romans used many aromatic flavors, including a few that will be familiar to modern cooks like thyme, fennel and parsley. During the following few centuries, the powerful and rich houses competed with each other to offer the most extravagent banquests, and as a result chefs and their recipes increased in prestige. Notwithstanding that, it was during the 1800s the formal cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. By the advent of the 1900s, cook books were in great demand, as a result of increased literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Pollo Al' Aceto (Chicken With Vinegar Sauce) recipe.
