Medieval Chicken

• This in fact is a very old English recipe. 
• However it could have been made in Poland as grapes grew there in Medieval times.

• In the original recipe a whole chicken was used and green grapes and sage placed in the cavity.  The chicken was then simmered in stock.

• In the following  recipe chicken joints with skins on them are used as this seemed nearer the original version.

INGREDIENTS

• 4 to 5 chicken joints with the skin on
• 80g green grapes + some extra for serving
• Large tablespoon of chopped fresh sage
• 200 – 250ml of vegetable or chicken stock
• 250ml of white wine.
• *
• 1 teaspoon of ground cinamon
• 1 teaspoon of sugar

METHOD

• Pre-heat the oven to GM4 – 180ºC.

• Cook in a roasting dish covered with foil or

• A roasting dish with a lid.

• If the grapes are large cut them in half.

• Place the grapes and chopped sage under the skin of each joint and tuck it back over the flesh.

• Place the joints in the base of the roasting tin.

• Put the garlic in-between the joints.

• Pour the stock and the wine over the chicken.

• Put the foil or lid over the roasting tin.

• Cook for 60 to 75 minutes.

• *

• Mix the sugar and cinnamon together

• Sprinkle a little over each joint when serving.

• *

• Add a few fresh grapes to serve.