This recipe, originally called Gravé of Small Birds, comes from a medieval French manuscript called “Enseingnemenz qui enseingnent a apareillier toutes manieres de viandes”, which has recipes for different types of meat. Written in the early 1300s, this collection of recipes is considered to be the oldest French cookbook.
Ingredients:
Chicken 450g (or another bird of your preference)
Red wine 120ml
Water 120ml
Bacon 50g
Pinch of salt
Pinch of pepper
Pinch of ginger
Recipe: fry the bacon pieces until they are cooked. In a pan, add the chicken, bacon, water, red wine, ginger, pepper and salt. Mix everything together, bring it to a boil and then let it simmer for around 20 minutes and serve. You can cook the sauce for longer to thicken it (adding breadcrumbs is another way of thickening it).
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