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–+ servings

Dillegroute or Bardolf Recipe

This rich, medieval-era chicken and almond stew—known as Dillegrout or Bardolf—was traditionally served at English royal coronations.
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Cook Time 3 hours 15 minutes
Total Time 3 hours 15 minutes
Course Main Course
Cuisine Medieval English
Servings 6

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.
Keyword Almond milk stew with chicken, Capon stew with almonds, Dillegrout recipe, Historical coronation dishes, Medieval chicken stew recipe, Sweet wine chicken stew, Traditional English royal recipes
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