[Sca-cooks] Rumpolt Hungarian Chicken

[Kerri Martinsen]

wow... I think my husband will eat this..

Gonna try this weekend and find out!

Vitha

-----Original Message-----
>From: Barbara Benson <voxeight at gmail.com>
>Sent: Apr 19, 2006 4:15 PM
>To: Cooks within the SCA <sca-cooks at ansteorra.org>
>Subject: Re: [Sca-cooks] Rumpolt Hungarian Chicken
>
>Greetings,
>
>To make things more fun and interesting, here is my interpretation of
>the same dish:
>
>4 C Peeled and Chopped Apples
>4 C Peeled and Chopped Onions
>2 1/2 Lemons
>2 C Chicken Broth
>4 lbs Chicken Legs, Thighs and Breasts
>3/4 C White Wine (Reisling)
>1 T White Wine Vinegar
>1/4 t Pepper
>2 t Salt
>20 threads Saffron
>1 T Sugar
>
>Peel and chop apples and onions. Put into pot. Peel 1 and � lemons and
>remove pith from membranes, removing seeds at the same time over the
>pot so as not to lose any juice. Cover and simmer until they become
>soft. Place chicken in water and bring to a boil, simmer for 15 - 20
>minutes or until lightly poached. Crush Saffron and steep in wine. Add
>wine, vinegar and spices to the apple mixture. Then add partially
>cooked chicken. Simmer covered for 20 minutes then remove cover to
>reduce. If the chicken is getting too done remove from the sauce and
>hold while reducing sauce further. Slice one whole lemon with the rind
>on very thinly. Stir into chicken and sauce just before serving.
>
>I look forward to seeing yours!!
>
>Glad Tidings,
>Serena da Riva
>
>On 4/19/06, Cat . <tgrcat2001 at yahoo.com> wrote:
>> Greetings Kiri-Hime
>
>> Gwen Cat> I pulled up the original and no, it very clearly
>> specifies Wine and vinegar:
>>  "geusz lauter Wein vnnd  ein wenig Essig darein"
>>
>> pour clear wine and a little vinegar therin...
>>
>> which is not to say he didnt steal it from a recipe
>> that used Verjuice, but in Rumpolt it states wine and
>> vinegar.
>
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