The Barony of Vinhold

Original Recipe:

Begin by getting pigeons or cockerels or capons, prepare them as for a roast and set them to roast on a spit; when they are half-cooked, take them down and quarter them, and split each quarter in two, and put them in a pot; then get almonds and grind them up thoroughly, and get two slices of toast and four hard-boiled egg yolks and grind up all this with the almonds and distemper it with a little vinegar or broth and strain it; then put it into the pot on top of the meat, adding in good spices – that is, a good lot of cinnamon and a good lot of sugar; then set the pot on the coals and let it boil for half an hour, stirring constantly with a spoon; when it is cooked, serve this Mirausta in dishes or bowls, and give it a cameline color.

Redaction (serves 12):

12 thighs
½ cup almonds
½ can chicken broth (a 14.5 ounce can)
¾ cup wine vinegar
1 tsp salt
1 tsp pepper
4 hardboiled egg yolks
3 tsp cinnamon
1-1/2 tsp ginger
¾ tsp cloves
½ cup sugar

Expanded Redaction (Serves 50):

50 chicken pieces (thighs, drumsticks whatever)
2-1/8 cup almonds
2 can chicken broth (a 14.5 ounce can)
3-1/8 cup wine vinegar
4-1/4 tsp salt
4-1/4 tsp pepper
16 hardboiled egg yolks
3 tbsp cinnamon
1-1/2 tbsp ginger
¾ tbsp cloves
2-1/8 cup sugar

Directions:

Take chicken pieces and lighlty mist with olive oil. Preheat oven to 450 degrees F. Put chicken in and immediately reduce heat to 350 degrees. Bake for 10 minutes per side. Pull out and let cool.

In a blender, put almonds, broth, wine vinegar, salt, pepper, egg yolks and spices. Blend.

Check spices in sauce. Put chicken and sauce in large pot and cook over low heat for 30 minutes.