1 large roasting chicken, cut into serving size pieces
1/4 cup walnuts, courseley ground
1/4 cup filbrets, coursely ground
4 tablespoons butter, for sauteing
3 tart apples
2/3 cup golden raisins
1/2 cuo Currants
1/2 tsp cinnimon
6 egg yokes
1/4 tsp fresh rosemary
3/4 tsp crushed cardamon
1/8 tsp Saffron
1/2 tsp salt
1/4 cup white wine
1/2 cup chicken broth
2 tablespoons honey
Preheat oven to 350 degrees F.
In a Dutch oven or shallow covered baking dish, saute the chicken and nuts in butter until the meat is white. Leave in dish and remove from heat.
Cut apples into thin slivers. Mix raisins and currants with apples.
Stir together all spices and salt, and mix with fruits.
Distribute the spiced fruit amongst the chicken and nuts.
Pour on mixed wine and chicken broth. Bake covered in slow oven for :45 to 55 minutes, until the chicken is tender. Remove from oven while preparing golden glaze. Turn oven to 400 degrees F.
Beat the egg yolks, saffron and honey thoroughly. Evenly pour over chicken so as to coat each piece. Or use a pastry brush to 'paint' each portion gold. Return to oven uncovered for 5 to 7 minutes to let endoring set. Serve warm.
From _Fabulous Feasts - Medieval Cookery and Ceremony_ by Madeleine Pelner Cosman George Braziller, Inc. 1976
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