Ingredients
2 1/2 lb chicken,cut into serving pc.
1 salt and pepper
1/4 cup flour
1/4 cup corn oil
1/4 lb white onions peeled
1 1/2 cup dry red wine
1/2 tsp dried thyme
1 bay leaf
2 tbsp butter
2 tbsp finely chooped parsley
Directions
1. Set the chickens backbone aside for later use or discard it.
Sprinkle the remaining pieces of chicken with salt and pepper. Dredge
lightly in flour. Shake off any excess flour. 2. Heat the oil in a
heavy skillet large enough to hold the chicken pieces in one layer.
Add the chicken pieces, skin side down, and the onions. Cook until
nicely browned on one side, 4-5 min. Turn the pieces and continue
cooking about 4 min. 3. Pour off the fat from the skillet. Add the
wine, thyme and bay leaf. Cover closely and cook about 15 min. 4.
Uncover and transfer the chicken pieces and the onions to a warm
serving dish.. Remove and discard the bay leaf. 5. To the wine sauce
add the butter and swirl it around until melted. Pour the sauce over
the chicken and sprinkle with the chopped parsley.
Servings: 4 servings
Poulet Au Vin Rouge (Chicken With Onions & Re Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable; Wine Recipes
The History of Recipes
It is possible to read the history of `recipes` back into ancient history, in fact as far as the ancient Egyptians, and maybe even further. Having said that, these, old cook books were just very basic hieroglyphic instructions for preparing meals.
Later, we have two books which date from the 1300s ; a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the curry that is familiar to us all today, but rather recipes for the types of meals prepared by the chefs of the rich people of that time. Later, in the fifteenth century, knights returning from the crusades brought back many new spices and herbs from the Middle-East, including spices such as parsley and basil. These new culinary innovations caused an increase in manuscripts on cooking, most of which still exist in private collections. The arrival of television brings us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes just like those on this site. |
We hope you enjoy this Poulet Au Vin Rouge (Chicken With Onions & Re recipe.
