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 And Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable; Wine Recipes
The History of Recipes
Food historians have traced the existence of recipes back into the far past, in fact as far back into recorded history as ancient Egypt, and potentially, even further back. Interesting though that is, in the main part, these early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe found, according to experts in ancient history are some stone tablets in the Sumerian language 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 making anyone who tried it feel exhilarated. As our culinary historical trip moves on a few more years we have a couple of books which appeared in the fourteenth century ; a book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the curry that is popular today, but instead descriptions of the types of food on the menues of the rich and wealthy people of those days. Over the following few hundred years, the rich families of Wesstern Europe strove to serve the most exotic meals, and as a result the best chefs and their recipe collections increased in prestige. However, it wasn`t until the 1800s that fine cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, verifying, and publishing recipes to allow everyone to enjoy them. By the arrival of the 20th century, cooking publications are starting to become popular mostly as a result of increased literacy, people having increased leisure time and a general increase in wealth. The introduction of television brings us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on our site. |
We hope you enjoy this Poulet Au Vin Rouge (Chicken With Onions And recipe.
