Chicken With Fennel
This medieval chicken recipe, with its subtle flavor of fennel, is remarkable. It is a light dish that will not be out of place on the most inventive of modern menus. The original medieval preparation and cooking instructions (translated from the medieval language) read:
Steps
Cut the chicken into serving pieces and pat dry.
Melt the lard in a casserole over medium-high heat and brown the chicken.
When it is golden brown , add the water and salt to taste.
Lower the heat and simmer , covered , for 40 to 45 minutes or until tender.
Meanwhile , wash and thoroughly dry the herbs.
Grind the almonds finely in a mortar and pestle or food processor , and then add the herbs and blend to a paste.
Remove the chicken from the casserole and keep it warm in a very low oven , covered loosely with aluminum foil.
Add the almond mixture to the casserole and reduce over medium heat until the sauce has thickened.
Arrange the chicken on a serving platter and strain the sauce over the chicken.
Sprinkle with the spices to taste and serve.
Ingredients
free-range chicken, almonds, fennel, parsley, bottled water, fines herbes, lard, salt