Sixteenth Century Orange Chicken

Chicken breast braised in a sauce of oranges, prunes, dates, currants and cloves simmered with rose water and white wine; there is a fruity, delicate sweetness to this recipe from a 1594 kitchen guide.

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Place chicken stock in a large saucepan over high heat. Add oranges, prunes, dates, currants and cloves and boil until the fruit has broken down a bit, about 7 to 10 minutes.

Stir in peppercorns, mace, sugar, rose water and wine; reduce heat to low and simmer for about 10 minutes. Strain and set aside.

Brown chicken in alarge skillet until lightly browned on both sides; add reserved sauce and cook together, turning and basting, until chicken is cooked through and juices run clear, about 20 to 25 minutes.

Sixteenth Century Orange Chicken

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