Step into the world of historic cuisine with a dish that once graced royal coronation banquets. Dillegroute or Bardolf is more than a savory stew—it’s a culinary time capsule, steeped in medieval tradition and packed with rich, warming flavors.
This timeless dish combines poultry, aromatic spices, sweet white wine, and creamy almond milk for a meal that’s hearty, elegant, and deeply satisfying.
A Taste of Royal History
Dillegroute, sometimes called Bardolf, is famously tied to the coronation feasts of medieval England.
Its name may be obscure, but the tradition behind it is anything but. This dish was often served by noble families during royal ceremonies, making it a symbol of prestige and culinary artistry.
The recipe reflects a lavish fusion of savory meats, fine wines, and exotic spices—a flavor profile rare for its time and still mesmerizing today.
Flavor Profile & Texture
The combination of capon or chicken with almond milk creates an ultra-creamy base that feels indulgent but isn’t overly heavy.
The addition of pine nuts and rosewater adds delicate floral and nutty undertones. Subtle heat from ground ginger and aromatic spice from clove and mace round out the profile with complex warmth.
Here’s what to expect with every spoonful:
- Creamy, almost porridge-like consistency
- Sweet and savory balance
- Spiced richness with a floral finish
- Tender chunks of poultry infused with wine and almond
Tips for Best Results
To bring out the full depth of this dish, a few small techniques make all the difference.
- Use a sweet white wine like Moscato or Riesling to enhance the almond’s natural sweetness
- Don’t skip the soaking time for almonds to get the creamiest milk base possible
- Simmer slowly to allow the flavors to marry without curdling the almond milk
- Toast pine nuts separately before adding for a deeper nutty aroma
- Adjust salt and spice toward the end of cooking to avoid over-seasoning too early
This recipe rewards patience with layers of flavor that evolve beautifully as it simmers.
Modifications & Dietary Swaps
Dillegroute can be surprisingly adaptable, making it easier to fit different dietary preferences or pantry limitations.
Here are a few variations that work well:
- Vegetarian version: Swap chicken with hearty vegetables like mushrooms, parsnips, or chickpeas
- Dairy-free and gluten-free by design: Almond milk forms the base, with no flour or dairy needed
- Low-carb twist: Serve without bread or grains—its richness stands alone
- Vegan take: Replace chicken with seitan or tofu and use maple syrup instead of brown sugar
- Budget-friendly tips: Use only chicken thighs or bone-in pieces for more flavor at a lower cost
Each variation retains the luxurious heart of the original dish while tailoring it to your table.
Perfect for Gatherings & Meal Prep
This dish shines during celebrations, but it’s equally handy for advanced prep or weekly dinners.
- Meal prep-friendly: Holds up beautifully in the fridge for 3–4 days
- Freezer-safe: Freeze in small batches for cozy, ready-made dinners
- Party-ready: Serve in a big pot and let guests ladle it into bowls for a rustic, communal experience
- Family-approved: Mild spices and creamy texture make it kid-friendly without blandness
Serve it with crusty bread, over rice, or simply on its own—this medieval stew is ready to impress.
Dillegroute or Bardolf Recipe
Equipment
- High-speed blender
- Fine-mesh strainer or nut milk bag
- Medium-to-large heavy-bottomed pot (5–6 quart recommended)
- Cheesecloth (optional)
Ingredients
- 1 cup blanched almond slivers
- 3 cups sweet white wine (such as sweet Riesling or Moscato)
- 1½ pounds skinless chicken breast
- 1½ pounds skinless capon or chicken thighs
- ¼ cup dark brown sugar
- ⅛ teaspoon ground clove
- ½ teaspoon ground mace
- ¼ cup pine nuts
- ½ teaspoon dried chopped ginger or ground ginger
- 1 teaspoon sea salt
- ⅛ cup white wine vinegar
- 1 teaspoon rosewater
- ½ teaspoon ground ginger additional
Instructions
Prepare the almond milk:
- Soak the almond slivers in cool water for 2 hours. Drain, then blend with the sweet white wine until fully ground. Strain the mixture using a fine mesh strainer lined with a nut milk bag or cheesecloth. Let the liquid drain thoroughly, then gently squeeze out the excess liquid. Discard the solids and reserve the almond milk.
Parboil the chicken breast:
- Boil water in a pot and add the whole chicken breast. Parboil for 10 minutes, remove, chop into bite-sized pieces, and set aside.
Cook the stew:
- Chop and pound the capon or chicken thighs into a pulp. In a large pot, combine the pulped chicken with the almond milk. Heat over high and bring to a boil. Stir in the brown sugar, clove, mace, pine nuts, dried ginger, sea salt, and the chopped chicken breast. Reduce heat to medium-low and cover. Simmer for 1 hour, stirring occasionally.
Finish the dish:
- After an hour, add the white wine vinegar, rosewater, and additional ground ginger. Simmer uncovered for 5 more minutes. Remove from heat and serve warm.
Notes
- The historical version often used capon, a castrated rooster, for a richer flavor. Regular chicken thighs are a good substitute.
- Rosewater lends a classic floral note, but can be omitted or reduced for a more modern palate.
- This dish thickens significantly as it cools; reheat gently and stir before serving leftovers.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.