Ingredients
2 chicken quarters
1 tbsp butter
1 tbsp bacon drippings
1/2 tsp salt
1/4 tsp ground black pepper
6 oz saute'd button mushrooms
1 small eggplant peeled and cut into finger, s
1 medium tomato, chopped into 8 pcs.
1/2 sweet green pepper, sliced
4 small onions, peeled
1 garlic clove crushed but not peeled
1/2 tsp dry basil
1/2 tsp dry thyme
1/3 cup dry white wine
Directions
Brown the chicken well in the butter and bacon drippings. Season with
salt and pepper, and place in a deep casserole which has a cover. In
the fat in which the chicken was browned, stir together the
mushrooms, eggplant, tomato, green pepper, onions, garlic, basil and
thyme for 2 to 3 minutes until the vegetables just begin to soften.
Add to the chicken in the casserole. Pour the wine into the skillet,
scrape loose any brown bits from the bottom and pour with the wine
over the chicken. Cover the casserole and bake in a moderate oven
(350 F.) for about 45 minutes or until the chicken is tender. Don't
even consider using a crockpot; this is enormously superior. NOTE:
The small amount of wine is all the liquid needed. Plenty of
water is released from the vegetables, so there is no danger of
the food going dry and burning.
Servings: 2 servings
Pollo Euscaro (Basque Chicken) Recipe brought to you by Recipe Ideas
Categories: Chicken; Mexican; Poultry
The History of Recipes
We can trace the history of `recipes` back into ancient history, at least as far back into history as the early Egyptians, and possibly even further than that. Having said that, generally, these old cookbooks were just very basic hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe in existence, according to experts are a few clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Progressing into Roman times around 25BC a man called Apicius created some documents describing recipes prepared by wealthy Romans. In his works, he tells us how the roman meals were separated into appetizers, main meal and desserts, a very modern way of dining. He also describes how the cooks of Roman times were skilled in the use of many different herbs and spices, including a few that will be familiar to modern chefs such as bay, fennel and asafoetida. Later on, we have some recipe books dating from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian curry that we all know today, but rather recipes for the types of meals enjoyed by the rich and wealthy people of those days. Later on in the 1400s, knights returning from the crusades brought back many spices and herbs from Arab countries, such as basil and coriander. These new foods and spices created an explosion in books on cookery, the majority of which still exist in private libraries. For the next few years, the rich families of the West competed with each other to offer the most exotic banquets, and as a consequence, cooks and their recipe collections became highly prized. Nevertheless, it was during the 19th century that cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, verifying, and publishing the recipes that were being prepared for the better households. By the advent of the twentieth century, cooking publications were in great demand, mostly due to more people being able to read, people having more spare time and disposable income. The introduction of the TV brings us TV cookery programs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like those on our web site. |
We hope you enjoy this Pollo Euscaro (Basque Chicken) recipe.
