INNTAL. IN: OSTBAIRISCHE GRENZMARKEN 12 (1970) 118-128
As you can see, I had originally worked on translating this recipe in anticipation of the 12th Night event that did not happen. I found it such a unique dish, I wanted to bring it to Appolonia's Vigil. It was quite popular. And will be making an appearance at a future event.
Slightly disappointed that what I thought was cheese soup (Käeßsuppen does mean cheese soup just ask google!!) was more of a spread to go on bread, I thought I needed to "round out" the first course of the 12th Night feast with meat cooked in a broth, or a soup like substance :-/. To be fair, the cheese sops, the fennel, and bacon savory pastries smoked neat's tongue, various sausages & mustard, pickled vegetables, and pears in syrup should be enough! However, I want to offer something for individuals who may not be interested in trying pork or beef dishes. I really need a "chicken" dish.
Fortunately, I don't need to make a lot of this dish to satisfy the nibbly-appetizer part and this does fit the very definition of something to be served to open the stomach--it is vinegary, and contains warm spices! Perfecto!
I think on first look, people would be turned off by the idea of a "pickled chicken". I was and I had bypassed the recipe in my search for that "little something else" before actually looking at the ingredients. I had cooked something similar before for a private dinner!! Chicken Ambrogino with Dried Fruit from "The Medieval Kitchen; Recipes from France and Italy" by Odile Redon, Francoise Sabban & Silvano Serventi--is absolutely delicious and should be served again at a future date. Voila!
According to the authors, this dish falls into the category of escabeches- dishes that are marinated in vinegar and spices used for preserving meat, fish, or vegetables. No wonder it is referred to as "pickled". I must admit, that having cooked with great success a similar dish, I did not do a lot of testing of this recipe. I know that the portions presented in the previously mentioned cookbook appeal to modern tastes, so I pulled it down and am using a similar method for this dish. There are some things that are present in the Chicken Ambrogino not found in this dish, for example, the bread that thickens the sauce. I may need to do a bit more cooking down of the sauce to form the syrup.
Stefan's Florilegium is an abslute Gem! If you have an interest in things Medieval, please visit. It is where I found this translation of the Inntal.
Original Recipe
Von eingepickten hünern
Nim weinper, zwifal, mandel, essich ader
wein vnd mach dy h¸ner zu III tailen vnd
legs ein vnd mach sy ab mit gew¸rcz vnd
richcz an.
My Interpretation
Take raisins, onions, almonds, vinegar, and wine, cut the chickens into three parts, put them into the pickle, spice them and serve.
Ingredients
3-4 Chicken breast and thighs cut into chunks
1/2 cup Raisins
1 large Onion
1/2 cup Almonds
3 tbsp. Red Wine Vinegar added to 1/2 cup of chicken broth
1/4 cup Red Wine
For Spices; 1 tbsp. fine spice powder.
Instructions
Cut chicken into bite-sized chunks
Add all ingredients into the pot and cook until the sauce has thickened up to taste.
Note: You may need to add more liquid to this if there isn't enough.
Addendum: I cooked the sauce down till the pot was dry. The chicken grabbed onto the flavors of the dish. This was a great "make ahead" dish, that was delicious cold.
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