Elizabethan Era recipes - Chicken Pie
Click here to view a printable version - requires PDF viewer9 inch unbaked pie pastry
Half dry white wine
Half teaspoon of Cinnamon
Eighth teaspoon of Mace
Quarter of a cup of Currants
Quarter of a cup of Raisins
Half a cup of pitted prunes
1 two and half pound Chicken cut into 12 -15 pieces
Half a teaspoon of Salt
1 Tablespoon of butter cut into small pieces
1 Tablespoon of brown Sugar
1) Line the bottom of a 2 quart ovenproof casserole dish with pie pastry and bake at 425 degrees for 10 minutes. Allow to cool.
2) In a large bowl mix wine and spices
3) Add dried fruits stir, and allow to stand for around 15 minutes
4) Toss Chicken pieces in wine and fruits, sprinkling with Salt as you mix
5) Place mixture in a pie shell and dot with butter.
6) Cover and bake for 45 minutes at 350 degrees.
7) Uncover and sprinkle with brown sugar. Bake, uncovered, for an additional 15 minutes or until the Chicken is done.
8) To serve, scoop out Chicken with serving spoon scraping up a section of pie crust with each portion.
Serves 4