madbaker | Continuing, three of four

This week's Resolution Recipe: Chicken or birds in sumac sauce.

Take a chicken cut into pieces and fry in lard; and take almonds and sumac with water and cook them with the chicken, and let it thicken, and serve it. You can do the same with pieces of fish: likewise with chicken, capons, partridges, or little birds, and capon giblets. You can put starch in such a dish; and it is very helpful for the flow of the stomach. Likewise you can make it with chopped pieces of fish, using oil instead of lard. (Anonimo Toscano, late 14th-early 15th c.)

2.5 lb boned chicken thighs
6 oz white onion, chopped
1 Tbsp lard
1 cup water
3 Tbsp almond flour
1/4 tsp pepper
1/2 tsp salt
1 tsp sumac
(1/2 tsp saunders)

Chop chicken (and onion) into bite-size pieces. Melt lard and saute chicken (and onion) until cooked. Add water and spices; bring to a boil, then stir in almond flour. Let simmer until thickened. Serve warm.

I substituted pre-ground almond "flour" for ease of preparation. I added in salt and pepper; while not explicitly mentioned, they are common enough that it seemed reasonable to add some flavor to the dish.

Sources: Anonimo Toscano, Libro della Cocina. Ariane Helou trans, 2013.

What worked: It was pink. People liked it. The almond flour worked well to thicken without the effort of blanching and grinding almonds.

What didn't: I found it bland. My sumac was too old; it colored but did not add the lemony zing it should have, and so I added in a bit of saunders.
Most importantly, I added in onion when it's not called for. I conflated another, similar recipe that uses onion. Oops.
I planned this as a two-fer: once with chicken, then again on Friday with fish. Friday rolled around and I just didn't want to bother.

Will I make it again? I will. Once I get new sumac. I'd also like to try this with fish, presumably a blandish white fish along the same lines as chicken. I don't think this will ever be exciting, but that's probably okay.