Best Renaissance Time Chicken Recipes

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RENAISSANCE TIME CHICKEN



Renaissance Time Chicken image

This recipe is from Croatian culinary TV show called "Food from forgotten times". The recipe is from island Hvar. It may sound rough, but when you cooked it you will taste delicate chicken meal. Since the recipe is before America was discovered, there are no tomatoes or potatoes, so as side dish serve rice or flour noodles or just pasta (penne, rigatoni or spaghetti) or nothing but bread.

Provided by nitko

Categories     Chicken Breast

Time 1h20m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 14

1800 g chicken, piece or 1800 g whole chickens
400 g onions
1 cup olive oil
15 g salt
15 g black peppercorns
15 g capers
4 g cloves or 5 whole cloves
5 g garlic (or 1 larger garlic clove)
1 1/2 cups dry white wine (preferably malvasia)
1/4 teaspoon ground cinnamon
5 g fresh rosemary
1 bay leaf
20 g raisins
3 cups water (you may not spent all water)

Steps:

  • Cut chicken into pieces and salt it.
  • Mince onion.
  • Add olive oil into a pot and heat. Add onion and sauté it until translucent.
  • Add chicken pieces, sauté it until white and add roughly grounded peppercorn, capers, cloves, roughly minced garlic, cinnamon, rosemary, bay leaf and wine.
  • Cook 30 minutes and add raisins. Salt if necessary.
  • Cook for more 15 to 20 minutes. That is it.

Nutrition Facts : Calories 1592.8, Fat 122.2, SaturatedFat 27, Cholesterol 337.5, Sodium 1895.6, Carbohydrate 20.5, Fiber 2.5, Sugar 10.1, Protein 85.2

OLD TIME CHICKEN AND BISCUITS



Old Time Chicken and Biscuits image

Homey and old-fashioned, this comforting dish can be on the table in a flash, thanks to store-bought rotisserie chicken and biscuits made with self-rising flour. This is a modernized version of the recipe that was home cookin' to my Texas family.

Provided by Annacia

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

2 cups self-rising flour
3/8 cup cold unsalted butter, cut into 1/2-inch pieces
1 cup whole milk
all-purpose flour, for dusting
1 medium onion, finely chopped
1 1/2 carrots, finely chopped
1 1/2 celery ribs, finely chopped
1/4 teaspoon salt
3/4 teaspoon black pepper
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1/2 teaspoon chopped fresh thyme
1/2 cup half-and-half
3 cups chopped cooked chicken (from a 3- to 3 1/2-lb rotisserie chicken)
1/2 teaspoon fresh lemon juice

Steps:

  • Make Biscuits:.
  • Put oven rack in middle position and preheat oven to 450°F.
  • Blend together flour and butter in a bowl with a pastry blender or your fingertips until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Stir in milk with a fork just until a sticky dough forms.
  • Turn dough out onto a floured surface and gently knead 7 or 8 times, (Do not overwork, or biscuits will be tough).
  • Pat dough into a 9- by 6-inch rectangle on a lightly floured surface, then cut into 6 (3-inch) squares.
  • Arrange squares 1 inch apart on an ungreased baking sheet and bake until golden brown, 15 to 18 minutes.
  • Cool to warm on baking sheet on a rack.
  • Make Chicken In Gravy While Biscuits Bake:.
  • Cook onion, carrot, celery, salt, and pepper in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute.
  • Stir in broth and thyme and bring to a boil, stirring, then boil over moderate heat, stirring occasionally, 2 minutes.
  • Add half-and-half and chicken to gravy and gently simmer until chicken is heated through, about 3 minutes.
  • Stir in lemon juice.
  • To Serve:.
  • Halve biscuits and put each bottom half in a shallow bowl.
  • Spoon chicken in gravy over biscuit bottoms and cover with biscuit tops.

Nutrition Facts : Calories 504.1, Fat 26.5, SaturatedFat 14.6, Cholesterol 109.8, Sodium 745.7, Carbohydrate 40.2, Fiber 2.1, Sugar 4, Protein 25.8

TURKEY AND CHICKEN LEGS WITH MEDIEVAL MARINADE



Turkey and Chicken Legs with Medieval Marinade image

Provided by Sandra Lee

Time 1h35m

Yield 4 servings

Number Of Ingredients 11

4 turkey legs
4 chicken legs
1 (6-ounce) can tomato paste
1/4 cup olive oil
1 1/2 cups chicken broth
1/4 cup Worcestershire sauce
2 tablespoons applewood rub (recommended: McCormick)
1 tablespoon apple cider vinegar
1 cup frozen chopped onions, thawed
1 tablespoon chopped garlic
1 bunch fresh parsley, leaves picked, for garnish

Steps:

  • Put the turkey and chicken legs into a large resealable plastic bag.
  • In a large bowl, combine the tomato paste, olive oil, chicken broth, Worcestershire sauce, applewood rub, apple cider vinegar, onions, and garlic, and whisk them together until blended. Pour the marinade into the resealable bag over the turkey and chicken legs. Seal the bag and put it into a large bowl. Marinate in the refrigerator for at least 1 hour or as long as overnight.
  • Preheat 1 side of a grill over medium heat. Remove the turkey and chicken legs from the marinade, shaking off the excess, and set aside.
  • Put the marinade into a small pot and cook over low heat, until reduced by half.
  • Grill the chicken legs over direct heat for 5 minutes per side with the lid closed. After 10 minutes grill them over indirect heat for another 10 to 15 minutes. Grill the turkey legs for 20 to 25 minutes with the lid closed. Brush on the reduced marinade every 5 minutes until the legs are cooked through and the internal temperature reaches 175 degrees F. on an instant-read thermometer. Hold the chicken legs on the coolest part of the grill or in an oven at 200 degrees F while the turkey finishes cooking.
  • Arrange the chicken and turkey on a serving platter and garnish with fresh parsley.

MEDIEVAL ROASTED CHICKEN



Medieval Roasted Chicken image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 2 servings

Number Of Ingredients 8

1 roaster chicken
2 cups water
1/2 cup paprika
1/2 cup granulated garlic
2 cups lemon juice
1/2 cup lemon pepper
1/4 cup Italian spice
2 teaspoons salt

Steps:

  • Preheat the oven to 325 degrees F. Combine all ingredients together to prepare the marinade. Dip the whole chicken in the marinade. Cover chicken completely with marinade. Let sit for 4 to 5 minutes. Place chicken on a sheet pan. Cook for 50 minutes uncovered, or until the chicken is cooked through and the juices run clear.

DUBROVNIK RENAISSANCE TIME ROASTED CAPON



Dubrovnik Renaissance Time Roasted Capon image

This recipe is from Croatian culinary TV show called "Food from forgotten times". The recipe is from Dubrovnik. This recipe is also mentioned in famous Croatian renaissance comedy "Dundo Maroje" by Marin Drzic. You can find it in well known Pomet monologue about food. You can use older chicken if you do not have capon.

Provided by nitko

Categories     Whole Chicken

Time 2h20m

Yield 6 portions, 6 serving(s)

Number Of Ingredients 13

2000 g capons
10 g lard
15 g salt
15 g black peppercorns (roughly grounded)
15 g capers
1 (5 g) cinnamon sticks
5 g fresh rosemary
15 g sausage (homemade smoked sausage for cooking)
15 g pancetta (smoked, one schnitzel of pancetta)
1 (10 g) oranges
1 cup orange juice (natural from fresh orange)
3 tablespoons honey (best ( sage honey)
40 g sausage (homemade sausage for BBQ)

Steps:

  • Season capon with salt and pepper. Put smoked sausage for cooking inside the capon. Also put pancetta schnitzel, rosemary and cinnamon stick inside.
  • Wash orange and pierce on several spots with fork. Close the capon back hole with the orange.
  • Grease the baking pot with lard and put capon to bake on 200°C for about 110 minutes (1kg=1 hour, usually).
  • Before end remove the capon from the oven, pour orange juice over capon and spread honey over to cover skin.
  • Place BBQ sausages around capon and put back into oven and bake for 15 to 20 minutes (to finish the sausages). Serve.

Nutrition Facts : Calories 877.1, Fat 61.3, SaturatedFat 18.1, Cholesterol 256.8, Sodium 1277.6, Carbohydrate 13.7, Fiber 0.3, Sugar 12.3, Protein 64.1

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