Ingredients
2 cl garlic, peeled
1/2 cup red wine vinegar
1/2 cup olive oil
1/2 cup chicken broth
1 tbsp fresh rosemary
3 1/2 lb chicken cut into
18 pieces
1 salt and freshly ground
1 pepper
Directions
Prep time: 0 mins Cook time: 0 mins Difficulty: ** Source:
Guiliano Bugialli Chop the garlic and rosemary very fine. Put the
wine vinegar and chopped ingredients into a ceramic or glass bowl.
Let marinate one hour. Heat oil in skillet, when hot add the chicken
and saute' over high heat until golden about 15 minutes. Bring broth
to a boil. When the chicken is thoroughly sauteed, add the boiling
broth to it and lower the heat and simmer uncovered until almost
cooked (about 15 minutes). Pour the marinated vinegar mixture over
the chicken, raise the heat, let the wine vinegar evaporate. Taste
and correct with salt and freshly ground pepper. When ready to serve,
transfer chicken to a serving dish, pour sauce over and serve.
Servings: 4 serves
Pollo All Aceto (Chicken In Vinegar Sauce) Recipe brought to you by Recipe Ideas
Categories: Chicken; Mexican; Poultry; Sauce
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions back into the far past, in fact as far back as the Egyptians, and potentially, even further back. Interesting though that is, in the main part, these ancient cook books were just basic pictorial instructions for preparing food.
Interestingly, the most ancient recipe discovered, according to academics is a series of clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. As we move into The time of the romans 25BC a man called Apicius created a few documents showing how to cook the recipes cooked by his fellow Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the cooks of his times made use of a good variety of spices and herbs, including some familiar names such as basil, rue and parsley. Later, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, including spices like basil and rosemary. These new foods and tastes prompted an eruption in cookery books, the majority of which are kept safe in private cookery archives. During the next few hundred years, the rich families of Wesstern Europe strove to offer the best banquets, and consequentially the best chefs and their collection of recipes were at a premium. However, it wasn`t until the 19th century the formal cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and writing down the recipes that were being prepared for the better households. By the time we get to the twentieth century, cooking publications are greatly in demand due to better eduction, people having increased spare time and having more disposable income. |
We hope you enjoy this Pollo All Aceto (Chicken In Vinegar Sauce) recipe.
