Browned chicken frontinian
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken; cut into parts |
| 2 | tablespoons | Olive oil or butter |
| Pinch of aniseed | ||
| ½ | teaspoon | Savory |
| ½ | teaspoon | Coriander |
| 2 | tablespoons | Olive oil |
| 1 | cup | Chicken stock |
| 1 | tablespoon | Chives |
| ½ | cup | White wine (Optional) |
| Ground pepper | ||
Directions
SAUCE
Brush chicken with olive oil or butter. Roast for 30 minutes in a 375 degree F oven to brown the meat. When done, finish in the following sauce.
To make the sauce, grind aniseed, savory, and coriander in a mortar. Combine with olive oil, stock, and chives. Put in a cooking pot with the browned chicken parts, and cook till done, basting from time to time with the sauce mixed with the cooking juices. (If you wish, add white wine to the mixture.) Serve the chicken in the sauce with a sprinkling of pepper.
Translation of the original:
PULLUM FRONTONIANUM Roast the chicken a little to brown it, and then season it with stock, olive oil, a bouquet of aniseed, chives, savory, and green coriander. When the bird is done, remove it [from the pan] and arrange it on a platter that you have soaked with boiled wine. Sprinkle with pepper, and serve.
_The Roman Cookery of Apicius_ Translated & adapted for the Modern Kitchen by John Edwards. 1984 Hartley & Marks, Publishers ISBN 0-88179-008-7 Typos by Jeff Pruett Submitted By JEFF PRUETT On 06-22-95