Capon (chicken) with orange or lemon sauce

Main courses

  • Serves: 4
  • Preparation time: 25 minutes
  • Cooking time: 3 hours
Chicken in lemon or orange sauce is a traditional festive recipe © Peter Sutcliffe

Chicken in lemon or orange sauce is a traditional festive recipe

Ingredients

  • 1 capon or chicken
  • 575ml chicken stock
  • 50g currants
  • 4 dates
  • 225g oranges, mandarins, satsumas or lemons - peeled and segmented
  • 5tsp ground black pepper
  • 1tsp blade mace
  • 3tbs sugar
  • 1tbs goosewater
  • 150ml white wine
  • 225g white bread - cut into large crustless cubes.

Method

  1. Put the capon or chicken into a pan, cover with cold water, bring to the boil, cover and simmer very gently until tender.  This will take anything from 45 minutes to 3 hours, depending upon the age and quality of the bird.
  2. Drain off 575ml of the stock.  To this add the currants, dates and segments and simmer for 5 minutes.
  3. Add the remaining ingredients to the fruit and simmer for a further 10 minutes.
  4. Place the bread cubes in the bottom of a serving dish and arrange the bird on top of the bread.
  5. Pour the flavoured stock over the bird and serve.