The default calls a so-called “dutch oven”, but you can just as well take a roaster and a baking tube. Heat oil and butter together in it, season chicken parts with salt and brown well. Add chicken soup, rose water and wine and simmer on low heat for 20 minutes. Then add the citrus fruits and the remaining ingredients. Pepper and cloves are best put in a tea infuser (it really doesn’t taste good if you bite on it). Simmer for another 15 minutes on low heat until the chicken is cooked. Typical for the Middle Ages, the cooked chicken is served in a large baking dish over toasted bread.
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