Chicken Or Capon With Oranges And Lemons Recipe

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Chicken or Capon with Oranges and Lemons

Penny Hall


The hardy medieval people sure knew their supper’s worth. Now it is ours to adopt and no secret at all. It is quite an experience to read the original recipes and decipher the ingredients and preparation methods

★★★★★ 1 vote


ingredients listed with recipe



2 1/2 lbs chicken or capon, cut into pieces
1 tbsp olive oil
1 tbsp butter
1 1/2 cup chicken stock
1 tsp rosewater
1 cup white wine
2 oranges, peeled and cut into eighths
2 lemons, peeled and cut into eighths
4 prunes, coarsely chopped
4 dates, coarsely chopped
1/2 cup currants
1/4 tsp salt
1/2 tsp whole peppercorns
1/2 tsp whole cloves
1/2 tsp mace

You need to heat the oil and butter together in a Dutch oven. Then season the chicken or capon pieces with salt and pepper and place the pieces in a frying pan and brown the pieces well on all sides. Once done, add the chicken stock, rosewater and wine and simmer the mixture for a good 20 minutes. Then add the fruit, salt and mace and place the peppercorns. The peppercorns need to be first placed in a cheesecloth bag and then added to the stock if you want to avoid unnecessary biting into a peppercorn, which could be an unsettling experience especially for a child or an elderly family member. Continue to simmer the mixture for another 15 minutes, till the chicken is tender. Chicken or Capon with Oranges and Lemons can be served with strips of fried bread.

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Other Tags: Quick & Easy, Healthy
Hashtags: #Dish, #main