La Villa delle Sorelle

Chicken in Orange Sauce

from the book "Early French Cookery"
Prepared by Gwenhwyfar Dinas Emrys
Served at the Herne the Hunter
December 2003

2 cups white grape juice
2 tbsp wine vinegar
1 tbsp fresh sorrel
1 cups dry white wine
4 tsp grated fresh gingerroot (2 tsp ginger)
5-6 lb chicken
3 seville oranges washed, peeled, sliced and pits removed
3 sweet oranges
2 tsp lemon juice

Combine and heat the grape juice, sorrel, and vinegar in a pot. Add the wine and ginger. Add the chicken and oranges. Cover and poach over medium / low heat until cooked. Remove the chicken to the serving tray and keep warm. Strain sauce and skim off fat Taste and correct seasoning especially ginger if tart. Add lemon juice if necessary. Reduce the sauce to desired consistency and use to pour over the chicken for serving

Serves 8

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