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Capons in Quinces

This reimagined version of Capons in Quinces, inspired by The Forme of Cury and medieval Anglo-Norman feasts, transforms a traditional sweet-sour poultry dish into a culinary illusion. Tender chicken breast is paired with “dupe quinces” made from gently poached egg yolks, mimicking the look and texture of glazed fruit. A spiced wine-honey reduction ties it all together with notes of clove, cinnamon, and saffron—evoking the flavors of 14th-century English court cuisine.
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Prep Time 15 minutes
Cook Time 30 minutes

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IngredientsMethodVideoNotes

Ingredients
  

Main Dish:
  • 2 lb chicken thighs breasts or 1 small whole chicken (I used breasts)
  • 4 cups chicken broth
  • 2 slices day-old bread or ½ cup breadcrumbs
  • ½ tsp ground ginger
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground cloves
  • Salt to taste
Egg Garnish:
  • * 4 hard-boiled eggs
  • * Whole cloves optional

Instructions
 

Partially Roast the Chicken:

  1. * Preheat oven to 375°F (190°C).
  2. * Lightly season and roast the chicken for 20–25 minutes, just enough to firm it up but not cook it through.
  3. * Let cool slightly, then chop into medium-sized “gobbets” (chunks or pieces).

Simmer the Chicken:

  1. * Add the partially roasted chicken pieces to a large pot.
  2. * Pour in the broth and simmer gently for about 30–40 minutes, until the meat is tender and infused with flavor.

Make the Sauce Base:

  1. * Soak the bread in a cup of the hot broth, then blend or mash it into a smooth paste.
  2. * Stir this back into the pot to thicken the stew.

Spice It Up:

  1. * Add the ground ginger, cinnamon, saffron, and salt.
  2. * Simmer for another 5–10 minutes, stirring to prevent sticking.

Prepare the Eggs:

  1. * Peel the hard-boiled eggs.
  2. * Carefully remove the yolks and chop the whites.
  3. * Stir the chopped whites into the stew just before removing it from the heat.

To Serve:

  1. * Spoon the rich golden stew into bowls or trenchers.
  2. * Place whole yolks on top as a visual and symbolic garnish.
  3. * “Flourish” with a few whole cloves for a striking medieval finish.

Video

Notes

  • "Strong powder" refers to a spice blend (likely ginger, cinnamon, and clove).
 
  • Quince may refer to the color of the sauce—bright golden from saffron and yolks—or to a tradition of serving rich poultry in fruit-inspired sauces.
 
  • This dish was both showy and comforting, likely served at a feast for nobility or high clergy.