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This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Chekyns in kirtyne for x mees. Take three Ib. of almondes braied, and draw up a gode thik mylk with brothe of beef; and put in the fame pot sugre, clowes, maces, pynes not mynced, and let hit boyle ensemble tyl hit be hanging (very thick) ; and take an unce of pouder of ginger, and medel hit with vynegur, and sethe hit in the pot, and in the settynge doune, then take chekyns, and quarter hom, and sethe hom halfe, and for a lorde, al hole; and when thai byn half sothen pull of the Ikyn, and then frie hom in hote grese ynogh, and then couche hom in chargeours, or in dishes, and cast on hom sugre, and then overhille (overflow) the flesshe with the fyrippe, and then take a lytel sugre, and pouder of ginger, ande strewe theron, and serve hit forthe.

Recipes with similar titles:

chekins kirtin (A Noble Boke off Cookry)

chekyns kyrtyn (A Noble Boke off Cookry)

Chekyns in cretene (Liber cure cocorum [Sloane MS 1986])

Chikens in gretney (Recipes from the Wagstaff Miscellany)

Chikens in Cryteyne (Recipes from John Crophill's Commonplace Book)