Sixteenth Century Orange Chicken So Tasty

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Sixteenth Century Orange Chicken

"This recipe became tailored by means of me from a housewife's kitchen manual published in 1594! The sauce is slightly candy, but very good."

Ingredients :

• 2 1/2 kilos skinless, boneless bird breast meat - cubed
• 1/2 cup hen inventory
• 2 oranges, peeled and segmented
• 4 pitted prunes
• four pitted dates
• half cup dried currants
• half teaspoon complete cloves
• 1 teaspoon black peppercorns
• 1/2 teaspoon ground mace
• 2 tablespoons white sugar
• 1 tablespoon rose water
• 3/four cup white wine

Instructions :

Prep :	Cook : 4M	Ready in : 45M

• Place chicken inventory in a big saucepan over high warmth. Add oranges, prunes, dates, currants and cloves and boil till the fruit has damaged down a chunk, about 7 to 10 mins.
• Stir in peppercorns, mace, sugar, rose water and wine; lessen warmness to low and simmer for approximately 10 mins. Strain and set aside.
• Brown chicken in a big skillet till gently browned on both sides; add reserved sauce and cook together, turning and basting, until chicken is cooked via and juices run clean, about 20 to 25 mins.

Notes :

• Try the use of a Reynolds® gradual cooker liner in your slow cooker for easier cleanup.

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