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.
INGREDIENTS (for 4 servings):
- 2 1/2 pounds skinless, boneless chicken breast meat - cubed
- 1/2 cup chicken stock
- 2 oranges, peeled and segmented
- 4 pitted prunes
- 4 pitted dates
- 1/2 cup dried currants
- 1/2 teaspoon whole cloves
- 1 teaspoon black peppercorns
- 1/2 teaspoon ground mace
- 2 tablespoons white sugar
- 1 tablespoon rose water
- 3/4 cup white wine
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.