Medieval Menu: Crustade of Chicken

   Posted by: Julia Redlich   in Medieval Menu, Medieval Miscellany



20 cm pastry flan (lid optional)
4 chicken breasts
black pepper to taste
4 cloves
150 ml white wine
150 ml chicken stock
50 g mushrooms, chopped
15 g butter
25 g bacon, chopped
3 eggs
½ teaspoon ground ginger


Preheat oven to 175° C.

Place chicken, pepper and cloves in a pan and simmer in the wine and chicken stock for about 45 minutes or until meat is tender.

Saute mushrooms in butter, then add chicken and chopped bacon.  Lightly beat the eggs and ginger and extra seasoning if desired and add to the meat mixture.

Transfer to the pastry flan and cover with a pastry lid brushed with a little milk or beaten egg or with foil. Cook in preheated oven for about 30 minutes, a little longer if you have a pastry lid.

This entry was posted on Sunday, July 28th, 2019 at 6:00 and is filed under Medieval Menu, Medieval Miscellany. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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