Tedaldo's Chicken with Pine Nuts Recipe

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When Tedaldo finally arrived at the workshop with the panel, he did not scowl at Emilia as he had the first day they met. Instead, he handed her a muslin sack containing a plump, dead chicken and advised her how she should prepare it with fresh pork fat and a bit of onion and then when it was half-cooked she should add some almond milk, cinnamon, and pine nuts.

From Nonna's Book of Mysteries

Tedaldo’s Chicken with Pine Nuts

A dish inspired by the Renaissance

Ingredients:

• One pound chicken pieces (boneless and/or skinless if you wish)
• ½ cup flour mixed with ½ tsp salt & 1/8 tsp pepper
• 1 medium onion, chopped
• 3 tbsp butter
• 1 cup unsweetened almond milk (Found in grocery stores near the soy milk. You may substitute regular milk if you can’t find almond milk.)
• 1 tbsp honey
• 1 tsp paprika
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• ¼ tsp pepper
• 1/3 cup pine nuts

Coat the chicken pieces in the flour mixture. Heat the butter in a frying pan. Add the onions and chicken to the pan, cooking the chicken on both sides until golden-brown. In a small bowl combine the milk, honey, spices, salt, and pepper. Pour the liquid mixture over the chicken in the pan. Cover and simmer for 20 minutes, or until the chicken is tender. Stir in the pine nuts before serving.