Ingredients
3 lb chicken,cut into serving pie
1 salt & pepper
2 tbsp butter
2 tbsp olive oil
1 1/2 cup mushrooms,thinly sliced
1/2 cup finely chopped onions
1/2 tsp finely minced garlic
1 bay leaf
2 sprigs fresh thyme
1/2 cup dry white wine
2 cup cored and diced tomato
1/4 cup tomato paste
1/2 cup chicken broth
2 sprigs fresh parsley
Directions
1. Sprinkle the chicken with salt and pepper to taste. Heat the
butter and oil in a heavy skillet and add the chicken pieces, skin
side down. Cook until golden brown on one side, about 5 min. Turn the
pieces and cook on the other side about 2 min. 2. Pour off the fat
from the skillet, then scatter the mushrooms over the chicken. add
the onion,garlic,bay leaf and thyme and cook about 5 min. 3. Add the
wine and stir well. add the tomatoes,tomato paste,chicken broth and
parsley. bring to a boil. cover and simmer for 10 min. 4. dicard the
herbs before serving.
Servings: 4 servings
Poulet Marengo (Chicken In Wine & Tomato Sa Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Chicken; Poultry; Tomato
The History of Recipes
Historians have tracked the existence of recipes way back into ancient history, at least as far as ancient Egypt, and quite possibly further than that. Having said that, generally, these ancient records were just very basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, are a few ancient tablets in Sumerian describing 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 drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a man called Apicius compiled some documents describing recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvres, main meal and dessert, a very modern way of dining. He also describes how the chefs of Roman times used many different herbs and spices, including a few that will be familiar to modern cooks such as bay, fennel and parsley. Over the following few hundred years, the rich and powerful families of the West tried to serve the most exotic meals, and as a consequence, chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the 19th century that fine cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, testing, and recording popular recipes of the day. The introduction of television gave us celebrity chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Poulet Marengo (Chicken In Wine & Tomato Sa recipe.
