Recipe by Daniel Myers
This is a very easy stew that is a surprising mix of sweet and savory. Add some fresh baked bread and it's perfect for a light supper, summer or winter.
1 lb. chicken
8 cups broth
1/3 cup raisins
1/3 cup dates, chopped
1/2 cup onion, sliced
4 slices bread
1/4 tsp. thyme
1/3 cup prunes, chopped
1/8 tsp. cloves
1/8 tsp. mace
1/4 tsp. pepper
1/4 tsp. verjuice (or lemon juice)
salt (to taste)
Place chicken in a pot of boiling water and cook until done, about 20 mintutes. Take the chicken out, allow it to cool, and cut into bite-sized pieces. Discard cooking water.
Add broth, raisins, dates, onion into a large pot and bring to a boil.
Tear up the bread into large pieces and place in a small bowl. Add water or some of the broth and allow to soak for a few minutes, stirring occasionally to break things up. Strain into the pot, discarding the solids.
Add remaining ingredients and chicken. Bring to a boil, and allow to simmer until done, about 15 minutes.
Source [A Book of Cookrye, M. Waks, J. Waks (ed.)]: To stue a Capon. Take the best of the Broth of the pot, and put it in a pipkin, and put to it Corance and great raisins, Dates quartered and onions fine minced, strayned bread & time, and let them boile well togither: when they be well boyled, put in your prunes, season it with cloves, mace, pepper and very little Salte, a spoonfull or two of Vergious, and let it not be too thick. And your Capon being boyled in a pot by it selfe in fair water & salt to keepe it faire, and thus you may boyle a Chicken, vele, beef or mutton after this sort.
Published: March 7, 2011
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