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Pullum Frontonianum (Braised Chicken with Leeks and Dates)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
15 minutes
Prep
50 minutes
Cook
4
Servings

Ingredients

  • 1.2kg Chicken pieces, bone-in
  • 2 leeks, sliced
  • 8 pitted dates, halved
  • 500ml Chicken stock
  • 15ml Fish sauce
  • 30ml Honey
  • 30ml White wine vinegar
  • 1 tsp ground cumin
  • 1/2 tsp ground black pepper
  • 30ml Olive oil
  • Salt, to taste

Method

  1. Heat the olive oil in a large casserole dish over medium-high heat and brown the chicken pieces on all sides. Remove and set aside.
  2. In the same dish, soften the leeks for 5 minutes over medium heat.
  3. Return the chicken to the dish, add the stock, fish sauce, cumin and pepper, and bring to a simmer.
  4. Cover and braise gently for 30 minutes.
  5. Stir in the dates, honey and vinegar, then continue simmering uncovered for 10-15 minutes, until the chicken is cooked through and the sauce has thickened slightly. Season with salt to taste before serving.

Native Name: Pullum Frontonianum

Cultural Background: Named for the orator Fronto in the Apicius collection, this braised chicken dish reflects the sweet-savoury layering typical of more refined Roman cooking, with dates and honey balancing the saltiness of garum and the sharpness of vinegar.

Tips: Browning the chicken well before braising builds a deeper base flavour that carries through the whole dish.

Variations: Use dried figs in place of dates for an equally authentic, slightly less sweet variation.

Vegetarian / Vegan Note: Not suitable as written; the dish relies on chicken and fish sauce for its character.

Storage: Store covered in the refrigerator for up to 3 days.

Reheating: Reheat gently in a covered pan over medium-low heat until piping hot throughout, adding a splash of stock if needed.

Nutrition: Approx. 420 kcal, 32 g protein, 22 g carbohydrate, 22 g fat per serving.

FAQs:

Q: Who was Fronto?

A: Marcus Cornelius Fronto was a celebrated Roman orator and tutor to Emperor Marcus Aurelius; this dish is one of several named for well-known figures in Apicius.

Q: Can I use chicken thighs only?

A: Yes, bone-in thighs work very well and stay moist through the longer braise.

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