Renaissance Time Chicken Recipes
RENAISSANCE TIME CHICKEN
This recipe is from Croatian culinary TV show called "Food from forgotten times". The recipe is from island Hvar. It may sound rough, but when you cooked it you will taste delicate chicken meal. Since the recipe is before America was discovered, there are no tomatoes or potatoes, so as side dish serve rice or flour noodles or just pasta (penne, rigatoni or spaghetti) or nothing but bread.
Provided by nitko
Categories Chicken Breast
Time 1h20m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut chicken into pieces and salt it.
- Mince onion.
- Add olive oil into a pot and heat. Add onion and sauté it until translucent.
- Add chicken pieces, sauté it until white and add roughly grounded peppercorn, capers, cloves, roughly minced garlic, cinnamon, rosemary, bay leaf and wine.
- Cook 30 minutes and add raisins. Salt if necessary.
- Cook for more 15 to 20 minutes. That is it.
Nutrition Facts : Calories 1592.8, Fat 122.2, SaturatedFat 27, Cholesterol 337.5, Sodium 1895.6, Carbohydrate 20.5, Fiber 2.5, Sugar 10.1, Protein 85.2
MEDIEVAL ROASTED CHICKEN
Steps:
- Preheat the oven to 325 degrees F. Combine all ingredients together to prepare the marinade. Dip the whole chicken in the marinade. Cover chicken completely with marinade. Let sit for 4 to 5 minutes. Place chicken on a sheet pan. Cook for 50 minutes uncovered, or until the chicken is cooked through and the juices run clear.
DUBROVNIK RENAISSANCE TIME ROASTED CAPON
This recipe is from Croatian culinary TV show called "Food from forgotten times". The recipe is from Dubrovnik. This recipe is also mentioned in famous Croatian renaissance comedy "Dundo Maroje" by Marin Drzic. You can find it in well known Pomet monologue about food. You can use older chicken if you do not have capon.
Provided by nitko
Categories Whole Chicken
Time 2h20m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 13
Steps:
- Season capon with salt and pepper. Put smoked sausage for cooking inside the capon. Also put pancetta schnitzel, rosemary and cinnamon stick inside.
- Wash orange and pierce on several spots with fork. Close the capon back hole with the orange.
- Grease the baking pot with lard and put capon to bake on 200°C for about 110 minutes (1kg=1 hour, usually).
- Before end remove the capon from the oven, pour orange juice over capon and spread honey over to cover skin.
- Place BBQ sausages around capon and put back into oven and bake for 15 to 20 minutes (to finish the sausages). Serve.
Nutrition Facts : Calories 877.1, Fat 61.3, SaturatedFat 18.1, Cholesterol 256.8, Sodium 1277.6, Carbohydrate 13.7, Fiber 0.3, Sugar 12.3, Protein 64.1
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