SC - Apicius's fried chicken

[Mordonna22 at aol.com]

>From Apicius; Cooking and Dining in Imperial Rome, Now for the First Time
Rendered into English by Joseph Dommers Vehling, Published by Dover
Publications, New York, 1977

[238] CHICKEN SOUR	PULLUM OXYZOMUM
A GOOD-SIZED GLASS OF OIL, A SMALLER GLASS OF BROTH, AND THE SMALLEST MEASURE
OF VINEGAR, 6 SCRUPLES OF PEPPER, PARSLEY AND A BUNCH OF LEEKS
G.-V. [laseris] satis modice

Vehling's redaction:
"These directions are very vague.  If the raw chicken is quartered, fried in
the oil, and then braised in the broth with a dash of vinegar, the bunch of
leeks, and parsley, seasoned with pepper and a little salt, we have a dish
gastonomically correct.  The leeks can be served as a garnish, the gravy,
properly reduced and strained over the chicken which like in the previous
formula is served in a casserole"

My redaction:
1 1/2 cup (12 fl oz) olive oil
1 cup (8 fl oz) chicken stock
dash of vinegar
1 tsp ground black pepper
1/4 cup (2 fl oz) chopped fresh parsley
1 large bunch leeks

Clean and dry the chicken.  In a heavy saucepan heat the oil on high heat
until a drop of water dropped into it sizzles and evaporates instantly.  Drop
the chicken into the oil a few pieces at a time and brown and remove.  Reduce
heat to medium low.  Add the broth, vinegar, pepper, parsley, leeks, and
return the chicken to the pot.  Bring to a slow simmer, cover, and cook until
Leeks are tender and chicken is done.

My Reaction:

To my modern palate, this definitely could have used a bit of salt.  Otherwise
it was delicious.  Meat was moist and tender, sauce was a tiny bit tart.  Very
rich sauce, though.

Mordonna
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