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–+ servings

Easy Creamy Capon in Milk & Honey Recipe

This rich and savory milk and honey capon recipe—known as Douce Ame—features tender chicken or capon simmered in a gently sweet, herbed cream sauce.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine French Inspired, Medieval European
Servings 4

Equipment

  • Large oven-safe baking dish (2–3 quarts)
  • Medium saucepan
  • Large skillet

Ingredients
  

  • 2 to 3 pounds chicken or capon, cut into large pieces (legs and wings kept whole; breasts and thighs cut in two or three)
  • 3 to 4 tablespoons extra-virgin olive oil or melted unsalted butter
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • ⅓ cup honey
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh sage
  • 3 tablespoons chopped fresh hyssop or mint
  • 1 tablespoon dried savory
  • 1½ teaspoons sea salt
  • Pinch of saffron
  • ⅓ cup pine nuts

Instructions
 

  • Preheat the oven to 300°F.
  • In a skillet over medium heat, coat the chicken pieces lightly with olive oil or butter and sear them a few at a time until golden brown. Set aside, reserving the drippings in the pan.
  • In a medium saucepan, combine the milk, cream, honey, parsley, sage, hyssop (or mint), savory, salt, and saffron. Heat over medium until it begins to simmer, but do not let it boil. Simmer for 5 minutes. Add the pine nuts and reserved pan drippings, stir, and continue to simmer for 2 more minutes.
  • Arrange the browned chicken pieces in a large oven-safe baking dish. Pour the milk and honey sauce evenly over the chicken. Cover and bake for 30 minutes, or until the chicken is cooked through.
  • Remove from the oven and serve the chicken in its sauce.

Notes

  • Capon provides a richer flavor than standard chicken, but either works well in this recipe.
  • If using dried herbs in place of fresh, reduce the quantity by one-third.
  • Serve with crusty bread or grains to soak up the flavorful sauce.
  • For a more golden finish, uncover during the final 10 minutes of baking.
  • Mint gives a brighter flavor, while hyssop adds an earthier, more traditional herbal note.
Keyword ancient recipes with chicken, capon dinner ideas, chicken in milk and honey, creamy herb chicken, easy medieval main course, historical French recipes, medieval chicken recipe, pine nut chicken recipe, savory honey chicken dish, traditional sweet savory poultry
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