Since today is Mardi Gras, I've been eating everything in sight. I had bacon for breakfast with two eggs, cinnamon swirl bread for lunch, and this for dinner:
To boyle Chickens after the French fashion.
Quarter the Chickens in foure peeces: then take after the rate of a pinte of wine for two Chickens: then take time & parsly as small minced as ye can, and foure or fiue Dates, with the yolkes of foure hard Egges, and let this boile together, and when you will season your pot, put in salt, sinamon and Ginger, and serue it foorth.
(16th C, http://www.uni-giessen.de/gloning/ghhk/)
Except, I didn't quite cook that much. My version:
1 Large Chicken breast
2 cups of red wine
2 chopped up dates
1 boiled hard egg yolk (I had used the rest of the eggs in the fridge already. 2 would have been better)
1 tablespoon of Thyme (I thought I had parsley but didn't. I probably will use a tablespoon of that in the future)
1/2 tablespoon salt
1 teaspoon Cinnamon
1/2 teaspoon Ginger
Put the wine in a pot (or deep frying pan like I did) and bring it to a boil. Throw in the chicken. Mix together the thyme, parsley, egg yolks, and dates. Throw those on top of the chicken and let it cook for a few minutes. (On my stove, it took about 20 min total. Turning the chicken half way through. However, my stove is ridiculous and it would probably only take 10 min on a proper stove). Remember to baste the chicken with the wine every once in a while while it's cooking. Once it looks close to being cooked, throw in the salt, cinnamon, and ginger on top of the chicken. Let it cook another couple of minutes and serve.
To me, it tasted like it would be great over some brown rice. It's sweet but almost what we would now think of as a Caribbean chicken taste just without the hot/heat spices. I was pretty pleased with it.
Now, to go eat the rest of the chocolate chip cookies and whatever soda is in the fridge. Tomorrow....hard cider and lots and lots of apples...