John Myers
Ingredients for 3 servings:
- 3 chicken breast fillets
- 200 ml red wine
- 1 tbsp salt
- 100 ml olive oil
- 3 spring onions, sliced
- 3 tbsp coriander, heaped
- 3 tbsp savory, heaped
- 3 tbsp nutmeg, heaped
- 3 tbsp dill, heaped
- 1 tsp honey
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
based on the recipe of Apicius
Mix the red wine with a tablespoon of salt (as a substitute for Roman liquamen). Combine the red wine and salt mixture with the olive oil, the sliced spring onions, the herbs, and the honey to make a “sauce” and pour it into a casserole dish. Add the chicken breast fillets and bake in the preheated oven (approx. 180–200°C) for about 40–45 minutes. Baste the chicken with the stock several times during cooking. The red wine gives the chicken a beautiful, deep purple-pink color. Serve with country potatoes, rice, potatoes, or—typically Roman—a lentil dish. Tip: The remaining, slightly thinner sauce in the casserole dish can be used immediately after preparation or blended again with an immersion blender. This results in a creamier sauce, but don’t be put off by its dark color. This recipe comes from the world’s oldest cookbook by the Roman Apicius and was partially modified/adapted by me. This recipe was originally intended for a whole chicken. The quantities of herbs may also vary from the original recipe. Liquamen was the standard seasoning sauce in ancient times and was used for both sweet and savory dishes. It was made from fish that had been exposed to the sun in a brine for months, sometimes for months, and the liquid was filtered several times before being collected. Today, this fish sauce, unusual for us, is replaced in Roman recipes with, for example, red wine mixed with plenty of salt. But other ideas are also conceivable.
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