Ingredients
2 frying chicken, cut in small
1 flour, for dredging
4 oil
2 cup chopped onions
2 cup chopped celery
1/2 cup chopped parsley
2 tbsp dried basil, --or--
1/4 cup fresh basil, chopped
1 salt and pepper
1 cup chicken broth, (approximatel
Directions
Dredge the chicken pieces very lightly in flour. Heat 4 Tbsp oil in a
large heavy skillet and brown the chicken on all sides over medium
heat. Remove and keep warm. Add a little more oil, if necessary, and
saute the onions until transparent. Add the celery and parsley and
saute, stirring frequently, for about 5 minutes. Stir in the basil
and return the chicken to the pan. Season with salt and pepper to
taste. Add the broth, stir gently to blend and cook over meduim-low
heat, stirring occasionally, until the chicken and vegetables are
tender. Add a little more broth if necessary to maintain liquid level
in the pan.
Serves 6-8.
Servings: 6 servings
Pollo In Bianco (Chicken In White Sauce) Recipe brought to you by Recipe Ideas
Categories: Chicken; Mexican; Poultry; Sauce
The History of Recipes
We are able to follow the history of meal recipes way back into the distant past, in truth as far back as the early Egyptians, and potentially, even further back. Interesting though that is, generally, these early cookbooks were just basic pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, are a few 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 anyone who drank it feel exhilarated. As we move on, there are two books dating from the fourteenth century : a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, they are unconnected to the indian curry that appears on menues today, but instead accounts of the types of meals on the tables of the upper classes of the period. During the following few hundred years, the powerful families of the West tried to offer the best banquets, and as a result the best chefs and their collection of recipes were highly sought after. However, it was during the 19th century that cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, testing, and writing down recipes to help cooks of their time. By the time we get to the 1900s, recipe books are starting to become popular due to increased literacy, people having increased spare time and being a little richer. The arrival of television brought us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Pollo In Bianco (Chicken In White Sauce) recipe.
