SIXTEENTH CENTURY ORANGE CHICKEN

Sixteenth Century Orange Chicken image

This recipe was adapted by me from a housewife's kitchen guide published in 1594! The sauce is slightly sweet, but very good.

Provided by GODGIFU

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

2 ½ pounds skinless, boneless chicken breast meat - cubed
½ cup chicken stock
2 oranges, peeled and segmented
4 pitted prunes
4 pitted dates
½ cup dried currants
½ teaspoon whole cloves
1 teaspoon black peppercorns
½ teaspoon ground mace
2 tablespoons white sugar
1 tablespoon rose water
¾ cup white wine

Steps:

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 a large 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.

Nutrition Facts : Calories 442 calories, Carbohydrate 31.8 g, Cholesterol 146.6 mg, Fat 6.2 g, Fiber 4.8 g, Protein 56.7 g, SaturatedFat 1.7 g, Sodium 210 mg, Sugar 24.5 g