Yield: 4 servings
To bake a Chickin Pie--To bake a Chickin Pie after you have trust your Chickins, broken their legges and breast bones, and raised your crust of the best past, you shall lay them in the coffin close together with their bodies full of butter: Then lay upon them and underneath them currants, great raysons, prunes, cinamon, suger, whole mace and salt: then cover all with great store of butter and so bake it. After powre into it the same liquor you did in your marrow bone Pie* with the yelkes of 2 or 3 egges beaten amongst it: And so serve it forth.
~-Gervase Markham, The English Hous-wife *In the preceding recipe, for marrow-bone pie, Markham calls for a "liquor" of white wine, rose water, sugar, cinnamon, and vinegar mixed together.
In addition to preparing a pie, this recipe suggests the possibility of roasting a chicken and using the dried fruit, spices, butter and brown sugar as a stuffing. I've tried it both ways, and would be hard put to tell you which I liked better.
9-inch unbaked pie pastry (see instructions below) ½ cup dry white wine ½ teaspoon cinnamon ⅛ teaspoon mace ¼ cup currants ¼ cup raisins ½ cup pitted prunes 1 2½-pound chicken, cut into 12-15 pieces, bones intact ½ teaspoon salt 1 tablespoon butter, cut into small pieces 1 tablespoon brown sugar 1. Line the bottom of a 2-quart ovenproof casserole dish with pie pastry, and bake at 425F for 10 minutes. Let cool. 2. In a large bowl, mix wine and spices. 3. Add dried fruits, stir, and let stand about 15 minutes. 4. Toss chicken pieces in wine and fruits, sprinkling with salt as you mix. 5. Place mixture in pie shell. Dot with butter. 6. Cover and bake for 45 minutes at 350F. 7. Uncover and sprinkle with brown sugar. Bake, uncovered, for an additional 15 minutes or until chicken is done. 8. To serve, scoop out chicken with serving spoon, scraping up a section of pie crust with each portion.
from To The Queen's Taste by Lorna J. Sass "Entrees" posted by Tiffany Hall-Graham From: Tiffany Hall-Graham Date: 06-05-94 Submitted By DALE SHIPP On 04-20-95