Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Large roasting chicken cut 1/4 ts Fresh rosemary; finely
-into small serving portions -crushed
1/4 c Walnuts; coarsely ground Pinch of thyme
1/4 c Filberts; coarsely ground 7 ea Cardamom berries -OR-
4 tb Butter for sauteing 3/4 ts Crushed cardamom
3 ea Tart apples; cored peeled 1/2 ts Salt
2/3 c Golden raisins 1/4 c Wine
1/2 c Currants 1/2 c Chicken broth
1/2 ts Cinnamon

---------------------------GLAZE--------------------------------
6 ea Egg yolks 2 tb Honey
1/8 ts Saffron

Preheat oven to 350 degrees F.
In a Dutch oven or shallow covered baking dish, saute the chicken
and nuts in butter until the meat is white. Leave in dish and remove
from heat.
Cut apples into thin slivers. Mix raisins and currants with apples.
Stir together all spices and salt, and mix with fruits.
Distribute the spiced fruit amongst the chicken and nuts.
Pour on mixed wine and chicken broth. Bake covered in slow oven for
:45 to 55 minutes, until the chicken is tender. Remove from oven while
preparing golden glaze. Turn oven to 400 degrees F.
Beat the egg yolks, saffron and honey thoroughly. Evenly pour over
chicken so as to coat each piece. Or use a pastry brush to 'paint'
each portion gold. Return to oven uncovered for 5 to 7 minutes to let
endoring set. Serve warm.

From _Fabulous Feasts - Medieval Cookery and Ceremony_ by Madeleine
Pelner Cosman George Braziller, Inc. 1976, 1992 ISBN
0-8076-0832-7 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 05-16-95

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