MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Henne Dorre (Golden Cardamom Chicken)
 Categories: Medieval, Europe, Chicken, Main dish
      Yield: 4 servings
 
      1 lg Roasting chicken cut into
           - small serving portions
    1/4 c  Walnuts; coarsely ground
    1/4 c  Filberts; coarsely ground
      4 tb Butter; for sauteing
      3    Tart apples; cored & peeled
    2/3 c  Golden raisins
    1/2 c  Currants
    1/2 ts Cinnamon
    1/4 ts Fresh rosemary; finely
           -crushed
      1 pn Thyme
      7    Cardamom berries -OR-
    3/4 ts Cardamom; crushed
    1/2 ts Salt
    1/4 c  Wine
    1/2 c  Chicken broth

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

   From: Jeff Pruett
   Date: 05-16 Cooking
 
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