4-5 lb. capon or chicken 1/3 c. flour
2-3 T. butter 3/4 c. chicken broth or stock
1/2 c. dry white wine 1 1/2 c. orange juice
2 1/2 tsp. dried orange peel 1/8 tsp. ground rosemary
1/8 tsp. cinnamon 1/8 tsp. ground ginger
1 tsp. sugar 1 c. pitted prunes
1/2 c. currants salt to taste
generous pinch mace orange slices
Cut fowl into 12-15 pieces. Sprinkle lightly with salt, then dredge
in flour. In a heavy skillet, melt 2 T. butter. Brown fowl, adding more
butter if needed. Set aside. In a large enameled pot, combine remaining
ingredients (except orange slices). Bring to boil, reduce flame and simmer.
Add browned fowl, cover and simmer about 1 hour or until fowl is tender.
Taste test the seasoning. Skim off fat, or if time permits, place pot in
refrigerator for a few hours and remove solidified fat. Reheat as necessary.
Arrange pieces of fowl on bed of rice, noodles, or buttered toast, and
spoon orange sauce on top. Garnish with orange slices.
