In the second video of my new series, Easy Medieval Food, I’m cooking Douce Jame. It’s a fabulous dish of chicken (capons in the original medieval recipe) gently cooked in milk, enriched with a little cream, herbs and a pinch of saffron. It’s such a gorgeous way to cook chicken. And it’s so easy.
Head over to my YouTube channel to see it.
Download the recipes
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If you missed the first video, catch up now: