This recipe for medieval cuisine dates back to 1594. Chicken prepared according to this recipe is juicy due to the main components - orange and lemon, aromatic - due to the use of unusual rose water, as well as rich and saturated with white wine. There is a sweetish note in the meat due to the presence of prunes in the recipe.
It is necessary
- 1.250 - 1.400 kg chicken
- 1 tbsp olive oil
- 1 tbsp butter
- 1 1/2 cups chicken stock (can be substituted with water if not available)
- 1 tsp rose water
- 1 cup of white wine
- 2 oranges, peeled and cut into 8 pieces
- 2 lemons, peeled and chopped into 8 pieces
- 4 prunes
- 1/2 cup black or red currants
- 1/4 tsp salt
- 1/2 tsp pepper grains
- 1/2 tsp teeth
- 1/2 tsp nutmeg
Instructions
Step 1
First, prepare rose water: pour three pinches of fresh rose petals with two cups of boiling water. Insist in a sealed container for at least 12 hours.
Step 2
When the water is infused, heat the butter and vegetable oil in a skillet.
Step 3
Cut the chicken into pieces, pepper and place the chunks in the pan, fry well on all sides.
Step 4
Add chicken stock, rose water and wine and simmer for 20 minutes.
Step 5
Then add citrus fruits, coarsely chopped prunes and currants, salt, nutmeg.
Step 6
Continue simmering for another 15 minutes, until the meat is tender.
