Yield: 4 servings
|"In Pullo Elixo Ius Crudum"|
|1 small||Roasting chicken, cut up|
|2 tablespoons||To 3 tb olive oil (for browning chicken)|
|1 teaspoon||Dill leaves|
|1 teaspoon||Dried mint|
|2 tablespoons||White-wine vinegar|
|1 cup||Dry white wine|
|1 teaspoon||Dijon-style mustard|
|Salt & pepper, to taste|
|Broth or water|
Apicius's original recipe, translated by J.D. Vehling: Put in the mortar dill seed, dry mint, asafetida. Moisten with vinegar, fig wine, broth, a little mustard, oil and reduced must (fresh-pressed grape juice) and serve.
Modern version: Brown chicken pieces in oil in a heavy skillet.
Transfer to covered iron casserole. Pound herbs together in mortar and then mix with vinegar, wine and mustard. Add the wine mixture, and salt and pepper, to the chicken and enough stock to half cover the chicken. Bake for 1-1½ hours at 350xF or until tender. If sauce is watery, you may want to remove the chicken pieces to a platter and reduce the sauce over high heat on the stove before serving.
Per serving: 389 calories, 42 g protein, 1 g carbohydrates, 19 g fat, 4 g saturated fat, 127 mg cholesterol, 421 mg sodium.
Source: Kurt A. Nemes, "The Oldest Living Cookbook," The Washington Post FOOD Section, 9/14/94. Typed by Linda Howard.
From: Linda Howard Date: 09-19-94