Take gode Cowe mylke and do it in a pot. Take parsel, sawge, ysope, saueray and other gode herbes. Hewe hem and do hem in the mylke and seethe them. Take capouns half yrosted and smyte hem on percys and do thereto pynes and hony clarified. Salt it and colour it with safroun and serve it forth.

Serves 3-4

700 g chicken legs (2 small per person)

4 dl milk or cream (or mix of milk and cream)

½ dl chopped fresh parsley

2 tablespoon of chopped sage

1 tablespoon of dried hyssop

1 tablespoon of dried savory

1 dl pine nuts

2-3 tablespoon of honey

a pinch of saffron

salt

Salt the chicken legs and half roast them in an oven or fry them in a pan with oil or butter. Add milk or cream, honey, pine nuts, saffron and dried herbs. Slowly cook the chicken with a low heat about 50 minutes.  Add fresh chopped herbs. Simmer about 10 minutes and taste. Add more salt if needed and serve.

Comments: The result was divine creamy chicken. The recipe says also that you can use other good herbs. Herbs can be dried or fresh. I didn’t have hyssop this time. I would use cream or milk and cream mix for the dish because the modern milk in grocery (at least here) is not “fat” enough for Medieval food.

(Forme of Cury, 1390)