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To celebrate the channel reaching 1,000 subscribers, I'm bringing back a very old idea and cooking a dish from the late Middle Ages: Rheingau chickens. In the film I also mention the Parisian House Book or Menagier de Paris. Unfortunately, the book, which is otherwise very cheap, cannot be found used anywhere. The link is as follows: https://amzn.to/3zNJXLr (affiliate link, don't buy anything like this from Amazon) My interpretation of the recipe: 1. The pancakes Flour (1-2 tbsp per egg) Milk Eggs Salt To ensure that the flour for the pancakes can swell properly, prepare the dough first: Slowly stir the milk into the flour. When the dough is smooth, stir in the eggs, season with a pinch of salt and set aside. 2. The filling 2 chicken breasts 4-6 slices of white bread 2 large pears Sunflower oil/butter Sugar Salt Pepper Cinnamon Ginger Season the dried chicken breasts with pepper and salt and fry in a pan in hot rapeseed oil and a touch of butter. Cook for about 5 minutes with the pan closed and over a low heat. Cover and keep warm. Brown the crustless slices of white bread (preferably bread with small pores) in butter and cut into cubes. Cut the peeled and cored pears into slices that are not too small, sprinkle lightly with sugar, cinnamon, pepper and grated ginger and fry in butter so that they still retain their firmness. 3. The sauce White wine or apple juice 2 tbsp honey Black pepper Anise Heat the wine slightly and dissolve the honey in it, season with coarsely ground pepper and anise. 4. Bake and fill the pancakes In a pan that is as wide as possible, bake four even pancakes in rapeseed oil (and a little butter) (on one side only). Arrange the filling in the middle of each pan: chicken breasts cut into strips, a corresponding portion of the fried pears and white bread cubes that have previously been sprinkled with salt, sugar, pepper and ginger. Fold the pancakes towards the middle on all four sides (like an envelope), place a plate on top and turn them over with the pan. Slide the filled pancakes into a casserole dish. 5. Pour in the sauce Cut a semicircular lid in the middle of each pancake and pour the sauce into it. Close the lid again. Bake in a preheated oven at 200 degrees for about 15 to 10 minutes. You can find more from Geschichtsfenster at Kaptorga: / kaptorgavisualhistory If you would like to support Geschichtsfenster, you can either buy me a coffee (or Spezi): https://ko-fi.com/geschichtsfenster or support me in the long term on Patreon: / geschichtsfenster If you would like to see and read more from us: https://linktr.ee/Geschichtsfenster