Sixteenth Century Orange Chicken Chef John's Recipe

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Sixteenth Century Orange Chicken

This recipe was adapted by me from a housewife's kitchen guide published in 1594! The sauce is slightly sweet, but very good.

Ingredients :

• 2 ½ 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

Instructions :

Prep :	Cook : 4 M	Ready in : 45M

Notes :

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