Buknade and manchet
In Tudor times, Buknade was a thick stew traditionally made with chicken or veal. It was served hot with chunky vegetables and herbs from the garden and if you were well off it was served with manchet - a small white loaf or bun. The original recipe has a very strong Tudor flavour, including egg yolk and a lot of clove & saffron in it, which we have decided not to use.
- 12 large chicken thighs
- 300ml/10 fl oz vegetable oil
- 1 large spoon of garlic
- 5g/0.1 oz sage
- 1 tsp nutmeg
- 1 tsp ginger
- Salt and pepper to taste
- 100g/4oz carrots
- 100g/4oz onions
- 1 bunch celery
- 175g/7oz tomatoes, chopped into quarters
- 125g/5oz green cabbage, shredded
- 350ml/12 fl oz chicken stock
- 250ml/9 fl oz white wine vinegar
- 15g/0.5oz fresh parsley
- Mix the chicken thighs, oil, garlic, sage, nutmeg, ginger, salt and pepper in a large tub and marinade overnight.
- Chop carrots, onions and celery into chunks.
- Add all vegetables to oven dishes, pour in white wine vinegar and chicken stock, mix together. (If preparing veg for the next day, do not add the liquids until ready to roast).
- Take chicken thighs from marinade mixture and place on baking parchment lined trays.
- Place vegetables and chicken in oven and roast at 180C/gas mark 4 for 45 minutes, then increase heat to 200C/ gas mark 6 for 30 minutes to allow the chicken to brown.
- Chicken juices after roasting can be added to the veg mixture for additional flavour.
- Serve in a deep bowl - a generous spoon of the roasted veg mixture, topped with 2-3 chicken thighs (depending on size) and a chunk of crusty bread.
- Sprinkle with fresh parsley.