Henne dorre - golden cardamom chicken medieva
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Large roasting chicken cut into small serving portions |
| ¼ | cup | Walnuts; coarsely ground |
| ¼ | cup | Filberts; coarsely ground |
| 4 | tablespoons | Butter for sauteing |
| 3 | eaches | Tart apples; cored & peeled |
| ⅔ | cup | Golden raisins |
| ½ | cup | Currants |
| ½ | teaspoon | Cinnamon |
| 6 | eaches | Egg yolks |
| ⅛ | teaspoon | Saffron |
| ¼ | teaspoon | Fresh rosemary; finely crushed |
| Pinch of thyme | ||
| 7 | eaches | Cardamom berries -OR- |
| ¾ | teaspoon | Crushed cardamom |
| ½ | teaspoon | Salt |
| ¼ | cup | Wine |
| ½ | cup | Chicken broth |
| 2 | tablespoons | Honey |
Directions
GLAZE
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, 1992 ISBN 0-8076-0832-7 Typos by Jeff Pruett Submitted By JEFF PRUETT On 05-16-95