Buknade and manchet

Name: Buknade and manchet
Cuisine: European, British
Ingredients: 12 large chicken thighs; 300ml/10 fl oz vegetable oil; 1 large spoon of garlic; 5g/0.1 oz sage; 1 tsp nutmeg; 1 tsp ginger; Salt and pepper to taste; 100g/4oz carrots; 100g/4oz onions; 1 bunch celery; 175g/7oz tomatoes, chopped into quarters; 125g/5oz green cabbage, shredded; 350ml/12 fl oz chicken stock; 250ml/9 fl oz white wine vinegar; 15g/0.5oz fresh parsley

Instructions

In Tudor times, Buknade was a thick stew traditionally made with chicken or veal. It was served hot with chunky vegetables and herbs from the garden and if you were well off it was served with manchet - a small white loaf or bun. The original recipe has a very strong Tudor flavour, including egg yolk and a lot of clove & saffron in it, which we have decided not to use.

Updated at: Fri, 22 Nov 2024 05:11:15 GMT