Chicken in Orange Saucefrom the book "Early French Cookery"
Prepared by Gwenhwyfar Dinas Emrys
Served at the Herne the Hunter
2 cups white grape 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
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