Chykonys in Bruette
Source of Recipe
the web
Recipe Introduction
England, 15th century
Boiled Chicken in Ale Sauce
List of Ingredients
3 or 4 pounds chicken, cut into serving pieces
2 T butter
3 C water
3/4 C ale or beer
3/4 C broth from boiled chicken
1/2 tsp each pepper and powdered ginger
1/4 tsp saffron
1 C white bread crumbs
Salt to taste
Recipe
1. In a large pot or heavy frying pan, over medium heat, melt butter, and brown the chicken well on all sides.
2. Add water to the pot, bring to a boil, reduce heat, and simmer, covered, for thirty minutes or until chicken is cooked through and tender. Remove from heat.
3. With a basting nozzle or ladle, draw off 3/4 cup of the broth in the pot.
4. In a saucepan, over medium heat, combine broth, ale and spices. Stir in bread crumbs, bring to a boil, reduce heat, and simmer, stirring occasionally, for about five minutes.
5. Arrange chicken pieces on a serving platter, and pour the sauce over them.
Serves four to six.
Notes on the Recipe:
In this dish, bruette might be a broth-based sauce rather than a soup or stew. I have chosen to brown the chicken before boiling it.
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