Chicken With Honey And Pine Kernels
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Medieval | 4 | Servings | |
INGREDIENTS
| 1 | t | Oil |
| 4 | Chicken breast fillets with | |
| the skin on | ||
| 300 | Milk, 1/2 pint | |
| 150 | Chicken stock, 1/4 pint | |
| 3 | Threads of saffron or 1/4 | |
| teaspoon ground | ||
| turmeric | ||
| 2 | T | Freshly chopped parsley |
| 1 | T | Freshly chopped sage |
| 1 | T | Freshly chopped thyme |
| 2 | t | Clear honey |
| Salt and freshly ground | ||
| black pepper | ||
| 2 | t | Cornflour, blended in a |
| little | ||
| cold water | ||
| 25 | g | Pine kernels, lightly |
| toasted | ||
| 1oz |
INSTRUCTIONS
Heat the oil in a frying or griddle pan. Add the chicken breasts skin side down and cook for 4-5 minutes until golden. Turn over and repeat with the other side. Heat the milk and stock in a flameproof casserole then remove from the heat. Add the saffron or turmeric, half the parsley, the sage and thyme and leave to infuse for 10 minutes. Add the chicken to the casserole bring to the boil and simmer for a further 10-15 minutes, until the chicken is cooked through. Stir in the honey and add seasoning to taste. Transfer the chicken to a warmed serving plate and keep warm. Strain the cooking liquid and return to the heat. Stir in the blended cornflour and cook for 1-2 minutes until thickened and smooth. Pour over the chicken and sprinkle with the remaining parsley and toasted pine kernels. Converted by MC_Buster. NOTES : A modern variation of a medieval recipe. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 618
Calories From Fat: 141
Total Fat: 15.7g
Cholesterol: 73.1mg
Sodium: 892.9mg
Potassium: 376.5mg
Carbohydrates: 76.1g
Fiber: 3.5g
Sugar: 13.2g
Protein: 41.6g