A Boke of Gode Cookery Presents

Capon in Milk & Honey

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: Poultry simmered in a sauce of milk & honey, garnished with pine nuts

  • one 3-4 lb. chicken, cut in serving pieces
  • 1/2 cup flour, mixed with 1/2 tsp. salt & 1/8 tsp. pepper
  • 3 cups milk
  • 3 Tbs. oil
  • 1/2 cup honey
  • 3 Tbs. minced fresh parsley
  • 1/4 tsp. dried sage
  • 1 tsp. hyssop
  • 1/2 tsp. savory
  • 1/4 tsp. saffron
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1/3 cup pine nuts
Dredge fowl in flour mixture. Heat the oil in a large heavy pan & brown the chicken pieces. Combine milk, honey, herbs, salt & pepper in a bowl. Pour liquid over fowl in pan. Cover and simmer 20 minutes or until fowl is tender. Stir in pine nuts just before serving.

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Capon in Milk & Honey © James L. Matterer

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