Aberdeenshire Chicken (Medieval Cooking) and Spinach Saute (Shakespeare's Kitchen: Renaissance Cooking).
Two super nice and extremely flavorful dishes. The chicken is suppose to be pheasant but a capon can be used instead. A capon is a male chicken neutered young then fattened up for cooking. I used grocery store chicken! Instead of a whole chicken, I just used the breasts because I don't need that much food!
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