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Potaje de Adobado de Gallina que se dice Janete de Gallinas
Pottage of Marinated Hen Which is Called Janete of Hens)

Take a hen which is more than half-cooked and cut it up as if to make portions; and take good bacon which is fatty, and gently fry it with a little bit of onion. And then gently fry the cut-up hen with it. And take toasted almonds, and grind them, and mix with them quinces or pears which have been conserved in honey; and take the livers of the hens, and roast them on the coals. And when they are well-roasted put them in the mortar of the almonds, and grind everything together; and then take a crustless piece of bread toasted and soaked in white vinegar, grind it in the mortar with the other stuff. And when it is well-ground, blend it with hen's broth that is well-salted; and strain it all through a sieve; and cast it in a pot; and cast the hen in also; and cast in all fine spices, and a good quantity of sugar. And this sauce must be a little bit sour. And when the sauce is cooked, cast in a little finely shredded parsley, and prepare your dishes, and then [cast] upon them sugar and cinnamon.

Ruperto de Nola, Libro de Guisados, 1529


Sweet & Sour Hen in Quince Sauce

4 chicken leg quarters, cut into serving pieces
olive oil
1/2 to 1 c. chopped onion (optional) 1 pair chicken livers
2 c. chicken broth
6 TBS quince paste
2 TBS wine vinegar
1 slice toasted white bread, crusts trimmed
1 oz. toasted almonds
1/2 tsp. ground ginger
1/8 tsp. ground nutmeg
sugar, if needed
Broil or bake the chicken livers until fully cooked; set aside. In a Dutch oven or large frying pan, pan-fry the chicken until almost done. Add the onions towards the end, if using.

Prepare the sauce by combining the remaining ingredients, except the spices, in a blender or food processor. Blend until smooth. Strain the sauce through a fine-mesh strainer, and add to the chicken. Add the spices. Simmer, covered, until the sauce has thickened and the chicken is tender. Adjust the seasonings so that the sauce is both sweet and sour; add vinegar or sugar if necessary.