Citrus Chicken

Original Recipe: (from Liber de Coquina an Italian or French 14th manuscript)

De limonia : ad limoniam faciendam, suffrigantur pulli cum lardo et cepis. Et amigdale mundate terantur, distemperentur cum brodio carnis et colentur. Que coquantur cum dictis pullis et speciebus.
Et si non habentur amigdale, spissetur brodium cum uitellis ouorum.
Et si fuerit prope horam scutellandi, pone ibi succum limonum uel limiarum uel citrangulorum.

Translation: (from The Medieval Kitchen: Recipes from France and Italy)

My Interpretation:

1 whole chicken salt to taste
1 small onion, diced pepper to taste
1 tbsp. olive oil 1/4 tsp. ground ginger
1/4 cup Lemon Juice 1 cup Almond Milk
1/2 cup Orange Juice

Cut chicken into 8 pieces (2 drumsticks, 2 thighs, 2 wings, 2 breasts) and season with salt and pepper. Heat oil in a dutch oven or 6 quart stock pot. Brown chicken in oil, turning at least once to brown each side. Remove chicken and set aside. Add onion to oil and saute until translucent. Add remaining ingredients, and reduce heat to simmer. Let stew until chicken is tender.


The Medieval Kitchen: Recipes from France and Italy; Odile Redon, Françoise Sabban, & Silvano Serventi, translated to the English by Edward Schneider; The University of Chicago Press, 1998