Gelyne in Dubbatte (Hen in Wine Broth) is a traditional Medieval recipe for a classic dish of cooked chicken served with a spice broth thickened with breadcrumbs. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Hen in Wine Broth (Gelyne in Dubbatte).
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Original Recipe
Gelyne in dubbatte
(from Harleian MS 279 & Harleian MS. 4016)
Gelyne in dubbatte. Take an Henne, and rost hure almoste y-now, an choppe hyre in fayre pecys, an caste her on a potte; an caste þer-to Freysshe broþe, & half Wyne, Clowes, Maces, Pepir, Canelle, an stepe it with þe Same broþe, fayre brede & Vynegre: an whan it is y-now, serue it forth.
Translation
Hen in wine-broth. Take a hen, and roast her almost enough, and chop her in fair pieces, and cast her in a pot; and cast thereto Fresh broth, & half Wine, Cloves, Maces, Pepper, Cinnamon, and steep it with the Same broth, fair bread & Vinegar: and when it is enough, serve it forth.
Modern Redaction
Ingredients:
1 chicken roasted and cut into serving pieces
700ml chicken stock
400ml red wine
110g Breadcrumbs
1/2 tsp cloves
1/2 tsp mace
1/2 tsp black pepper
1/2 tsp Cinnamon
1/2 tsp Wine Vinegar
Method:
Add half the stock, the wine and the spices to a pan and bring to the boil then reduce the heat to a simmer. In a separate pan bring the remaining stock to a boil then add the breadcrumbs and vinegar, stirring well to yield a smooth mixture. Remove from the heat and add the wine mixture, stirring until thickened.
Pour over chicken pieces arranged in a casserole dish then place in an oven pre-heated to 190°C and bake for 45 minutes.
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