Recipe Details

Sixteenth Century Orange Chicken

Chicken breast braised in a sauce of oranges, prunes, dates, currants and cloves simmered with rose water and white wine; there is a fruity, delicate sweetness to this recipe from a 1594 kitchen guide.

Makes:4 servings

Ingredients

2½ pounds skinless, boneless chicken breast meat - cubed
½ cup chicken stock
2 oranges, peeled and segmented
4 pitted prunes
4 pitted dates
½ cup dried currants
½ teaspoon whole cloves
1 teaspoon black peppercorns
½ teaspoon ground mace
2 tablespoons white sugar
1 tablespoon rose water
¾ cup white wine

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Directions

Prep:Cook:45 mReady:45 m

Place chicken stock in a large saucepan over high heat. Add oranges, prunes, dates, currants and cloves and boil until the fruit has broken down a bit, about 7 to 10 minutes.
Stir in peppercorns, mace, sugar, rose water and wine; reduce heat to low and simmer for about 10 minutes. Strain and set aside.
Brown chicken in a large skillet until lightly browned on both sides; add reserved sauce and cook together, turning and basting, until chicken is cooked through and juices run clear, about 20 to 25 minutes.