EEEEC: Joana de Bairros’ Capon with Oranges and Lemons

EEEEC: Joana de Bairros’ Capon with Oranges and Lemons

An entry for collaboration and degustation, with just a hint of particpation

“This recipe is from Thomas Dawson’s The Gudwife’s Jewel from 1597 and was made by Isabel Maria and Joana for Monday night dinner at Canterbury Faire.  It is a particular favourite as it is fairly straightforward, cooks well as a one pot dish when camping and is delicious.

Redaction to serve 6 adults


  • 1.2kg boned chicken thighs
  • 4 oranges
  • 2 lemons
  • 3 whole cloves
  • 1 cube chicken stock
  • ¼ c prunes
  • ¼ c currants
  • ¼ c dates
  • 1 t pepper
  • 1 t salt
  • 1 c white wine
  • 1 t rose water
  • 1 t sugar


  1. Dice the chicken and cut your oranges and lemons into wedges
  2. Put chicken in a pot with 1t oil and brown
  3. Add in oranges, lemons, dried fruit and cloves and start to cook with chicken
  4. If using Massels stock make up 2 cups of stock using one cube and add to the pot.
  5. Reduce down stock and cook the chicken and fruit down 
  6. When it starts to reduce in liquid add in the wine and remaining spices and salt with rose water and sugar and cook down further

“When it is ready, serve on top of slices of bread.  We chose to serve it with a green salad with slices of orange.  “

EDITED TO ADD: “To quote the old Amberherthe website: “We do not eat to live. As far as we are concerned, eating and food is an important part of the whole medieval experience. Therefore time and attention is given to eating and food preparation.” In this way, working together to prepare communal food for the household is to participate in an age old (and oft repeated) ritual that helps maintain the bonds of friendship and family.