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Brouet de cannelle

Brouet de canelle scattered with flaked almonds on pewter plate with dark blue linen surface. For a Brouet de Canelle recipe.

This is a typical medieval chicken dish in its inclusion of spices and almonds from the Middle and Far East.  It would therefore have been very expensive to make and so it can be assumed that this would only have been consumed by the very wealthy.  This recipe is based on that in Viandier de Taillevent of 1380.

Equipment

  • Weighing scales
  • Measuring jug
  • Large deep saucepan or stock pot
  • Cast iron casserole
  • Frying pan

Preparation method

  • Place the chicken in the deep saucepan or stock pot and add the wine. Add enough water to cover the chicken and add the bouquet garni.
  • Bring to the boil and simmer gently for an hour or until the juices run clear (about 1 hour 20 minutes).
  • Transfer the chicken to a board and allow to cool before removing the meat from the bones and chopping into large chunks.
  • Use a ladle to measure out 400ml of the chicken stock left after cooking the chicken and place in the casserole.
  • Add the verjuice and bring to the boil. Simmer for a few minutes before adding the ground almonds and spices and seasoning.
  • Continue to simmer for 10 minutes until you have a thick sauce.
  • Add the meat, stir in and continue to cook until the chicken has warmed through.
  • Serve scattered with flaked almonds.

More Medieval chicken recipes
Blank manger
Dillegrout
Hindle Wakes
Hochepot de poulailler
Pottage

Norman and Medieval

Serves:
4
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 1 small whole chicken (about 1.5 kg)
  • 750 ml dry white wine
  • Bouquet Garni made with a bay leaf, sprig of thyme, small bunch parsley tied to a stick of celery
  • 120 ml verjuice (available online if it can't be found in shops)
  • 150 g ground almonds
  • 1/4 tsp ground ginger
  • 3 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp guinea pepper or grains of paradise (both available online)
  • Salt to taste

To serve

  • Handful of flaked almonds

Nutrition

Nutrition Facts
Brouet de cannelle
Serving Size
 
463 g
Amount per Serving
Calories
660
Percent of Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
2.6
g
16
%
Cholesterol
 
146
mg
49
%
Sodium
 
102
mg
4
%
Potassium
 
824
mg
24
%
Carbohydrates
 
16
g
5
%
Fiber
 
6.8
g
28
%
Sugar
 
3.3
g
4
%
Protein
 
54
g
108
%
Calcium
 
124
mg
12
%
Iron
 
2.9
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

Spices, White wine, Whole chicken

© Dr Caroline Gordon 
2026
Illustrations by Chichi Parish
Site by Anselm Eustace