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Chickin Pie
 

Original recipe:
To bake a Chickin Pie after you have trust your Chickins, broken their legges and breast bones, and raised your crust of the best past, you shall lay them in the coffin close together with their bodies full of butter: Then lay upon them and underneath them currants, great raysons, prunes, cinamon, suger, whole mace and salt: then cover all with great store of butter and so bake it. After powre into it the same liquor you did in your marrow bone Pie with the yelkes of 2 or 3 egges beaten amongst it: And so serve it forth.
Gervase Markham
The English Hous-wife

The "liquor" was made of white wine, rose water, sugar, cinnamon, and vinegar.

The modern version:


unbaked pie pastry (enough for a 9 inch pie)
1/2 c dry white wine
1/2 tsp cinnamon
1/8 tsp mace
1/4 c currants
1/4 c raisins
1/2 c pitted prunes
2 1/2 lb chicken, cut into 12-15 pieces, with bones intact
1/2 tsp salt
1 tbsp butter, cut into small pieces
1 tbsp brown sugar

Line bottom of 2 quart casserole with pie pastry and bake at 425 F for 10 minutes. Let cool.

Mix together wine and spices. Add dried fruits, stir, and let stand about 15 minutes. Toss the chicken pieces with the wine and fruit mixture, sprinkling in the salt as you mix. Place in the pastry and dot with butter. Cover and bake at 350 F for 45 minutes.

Uncover, sprinkle with brown sugar, and bake uncovered for an additional 15 minutes.

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