Capons Stwed
Braised chicken in a wine currant sauce - contributed by Monica Gaudio
  • 1 frying chicken
  • 1 bunch of parsley
  • 3-4 fresh sprigs (not dried) of the following: sage, thyme, rosemary, and mint
  • 2 cups of red wine (or grape juice)
  • 1/4 cup currants
  • 1/2 tsp. ginger
  • 1/2 tsp. sugar
Tear the herbs and parsley and mix them together. Rub a small amount over the chicken and then stuff the chicken with the rest of the herbs. Bake for a hour at 375° F. (If you have a roasting bag, that works well with this recipe). When the chicken is almost done, take the wine, currants, ginger and sugar and bring them to a boil in saucepan, simmer for 5 minutes. Remove the cooked chicken from the oven and take some of the grease from the chicken and stir into the syrup. Place chicken on a serving platter and pour syrup over the chicken and serve.

Capons Stwed is featured in Heralds & Scribes Schola

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Monica Gaudio is a Gode Cookery apprentice and resides near Pittsburgh, PA.

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Capons Stwed © Monica Gaudio | This page © 2000 James L. Matterer

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