01-27-2006, 10:42 AM
Yup - Chicken al al Fronto can be a bit bitter. Try this instead:
PARTHIAN CHICKEN WITH HONEYED MUSHROOMS
PARTHIAN CHICKEN
4 pieces Chicken (Breast or Leg)
Ground black pepper
6 fl oz (3/4 cup or 170ml) red wine
2 tablespoons (30ml) liquamen (Vietnamese nuoc mam/Thai nam pla)
½ teaspoon Asafoetida powder/5 drops Asafoetida tincture
2 teaspoons chopped fresh lovage/celery leaf
2 teaspoons caraway seeds
Place the chicken in a casserole dish and sprinkle liberally with pepper. Combine the other ingredients and pour over the chicken. Cover and bake in a pre-heated oven at 190°C (375°F/Gas Mark 5) for 1 hour. Half way through cooking, remove the lid to brown the chicken. In the meantime, prepare the mushrooms (see below). Serve with a little of the sauce.
HONEYED MUSHROOMS
1 tablespoon (15ml) olive oil
1 tablespoon (15ml) liquamen
1 tablespoon (15ml/30g) honey
2 teaspoons chopped fresh lovage/celery leaf
½ teaspoon ground black pepper
8oz (225g) large, open mushrooms
Thickly slice the mushrooms. Combine the oil, liquamen and honey in a saucepan and bring to the boil. Add the pepper, lovage and mushrooms. Cook out briskly so that the sauce gives a natural glaze to the mushrooms. Serve with the chicken.
Because I couldn’t get proper liquamen at the time I first tried it I used Blue Dragon Oyster and Spring Onion sauce – less authentic, but it worked well. If you use celery leaf, you can quickly fry the celery itself as an extra. The recipe (separate recipes from Dalby and Grainger, The Classical Cookbook, and originally from Apicius) went down very well indeed with my Bible Study group...
PARTHIAN CHICKEN WITH HONEYED MUSHROOMS
PARTHIAN CHICKEN
4 pieces Chicken (Breast or Leg)
Ground black pepper
6 fl oz (3/4 cup or 170ml) red wine
2 tablespoons (30ml) liquamen (Vietnamese nuoc mam/Thai nam pla)
½ teaspoon Asafoetida powder/5 drops Asafoetida tincture
2 teaspoons chopped fresh lovage/celery leaf
2 teaspoons caraway seeds
Place the chicken in a casserole dish and sprinkle liberally with pepper. Combine the other ingredients and pour over the chicken. Cover and bake in a pre-heated oven at 190°C (375°F/Gas Mark 5) for 1 hour. Half way through cooking, remove the lid to brown the chicken. In the meantime, prepare the mushrooms (see below). Serve with a little of the sauce.
HONEYED MUSHROOMS
1 tablespoon (15ml) olive oil
1 tablespoon (15ml) liquamen
1 tablespoon (15ml/30g) honey
2 teaspoons chopped fresh lovage/celery leaf
½ teaspoon ground black pepper
8oz (225g) large, open mushrooms
Thickly slice the mushrooms. Combine the oil, liquamen and honey in a saucepan and bring to the boil. Add the pepper, lovage and mushrooms. Cook out briskly so that the sauce gives a natural glaze to the mushrooms. Serve with the chicken.
Because I couldn’t get proper liquamen at the time I first tried it I used Blue Dragon Oyster and Spring Onion sauce – less authentic, but it worked well. If you use celery leaf, you can quickly fry the celery itself as an extra. The recipe (separate recipes from Dalby and Grainger, The Classical Cookbook, and originally from Apicius) went down very well indeed with my Bible Study group...
Carus Andiae - David Woodall
"The greatest military machine in the history of the universe..."
"What is - the Daleks?"
"No... the Romans!" - Doctor Who: The Pandorica Opens
"The greatest military machine in the history of the universe..."
"What is - the Daleks?"
"No... the Romans!" - Doctor Who: The Pandorica Opens