In a Dutch oven or shallow covered baking dish, saute the chicken
and nuts in butter until the meat is white. Leave in dish and
remove from heat.
Cut apples into thin slivers. Mix raisins and currants with
apples. Stir together all spices and salt, and mix with fruits.
Distribute the spiced fruit amongst the chicken and nuts.
Pour on mixed wine and chicken broth. Bake covered in slow oven
for 45 to 55 minutes, until the chicken is tender. Remove from
oven while preparing golden glaze.
Turn oven to 400 degrees F. Beat the egg yolks, saffron, and honey
thoroughly. Evenly pour over chicken so as to coat each piece. Or
use a pastry brush to 'paint' each portion gold.
Return to oven uncovered for 5 to 7 minutes to let endoring
set. Serve warm.
From Fabulous Feasts - Medieval Cookery and Ceremony
by Madeleine Pelner Cosman, George Braziller, Inc, 1976, 1992
ISBN 0-8076-0832-7
