Roman Chicken (Pullum Frontonianum)
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 chicken breast fillet (s)
- 200 ml red wine
- 1 tablespoon salt
- 100 ml olive oil
- 3 spring onion (s), sliced
- 3 tablespoon coriander, heaped
- 3 tablespoon savory, heaped
- 3 tablespoon nutmeg, heaped
- 3 tablespoon dill, heaped
- 1 teaspoon honey
Print Recipe
Pin Recipe Instructions
- Mix the red wine with a tablespoon of salt (as a substitute for Roman liquamen). Mix the red wine and salt mixture with the olive oil, the sliced spring onions, the herbs and the honey to form a sauce and pour this into a baking dish.
- Put in the chicken breast fillets and place in the preheated oven (approx. 180 - 200 ° C) for approx. 40 - 45 minutes. In between pour the stock over the chicken several times. The red wine gives the chicken a beautiful, strong purple-pink color.
- Country potatoes, rice, potatoes or - typically Roman - a lentil dish go well with it.
- Tip: The remaining, slightly thinner sauce in the baking dish can either be used directly after preparation or processed again with the hand blender. The result is a creamier sauce whose dark color shouldn`t put you off.
- This recipe comes from the oldest cookbook in the world by the Roman Apicius and was partially changed / adapted by myself. Originally, this recipe is intended for a whole chicken. The quantities given for herbs may also vary compared to the original recipe.
- Liquamen was the standard seasoning sauce in ancient times and was used for both sweet and savory dishes. It was made from fish that were exposed to the sun for months in a brine, from which the brew, filtered several times, was caught.
- Nowadays this fish sauce, which is unusual for us, is replaced in Roman recipes with red wine mixed with a lot of salt, for example. But other ideas are also conceivable.
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