Major Rogation, April 25th
Bless your crops, keep the revelry to a minimum . . . or not.
The History
The first rogation days ceremonies presumably took place in the seventh century, with a first appearance in a twelfth century text. This was a day to observe a change in the season and begin spring planting. There are four rogation days, with the “Major” being on April 25. The purpose was to ask God to bless the fields and the church.
Meet Me at the Altar
A procession route was established along the boundaries of the church where the parishioners would walk carrying banners, crosses, and bells to mark the parish perimeter. They would speak with neighbors and ask God and the saints to bless crops (wheat, peas, beans, oats), livestock, and their fishing expeditions. In return, they promised to give to the poor and needy. How sweet!
Medieval kings and queens celebrated the major rogation days with a “Royal Entry,” a procession in which the king or queen (or other royalty) would follow the procession route, be greeted by their people along the way, and then be welcomed to various parishes with appropriate homage and a feast. Sometimes, several altars would be built along their route for prayers.
This holiday, too, became a bit “wild.” Although it was officially ordered that all attend and observe the rogation days, the festivities got so out of control with drinking and revelry that the church elders encouraged local priests to only invite pious men. This problem was most notable during the reign of King Henry VIII. What a buzzkill. Soon after, the rogation procession became a sort of “hushed” event, only returning to the public limelight when Elizabeth I became queen. We like to call her the “Fun Queen.”
Sauce Madame, for the Fun Queen
A saucy chicken dish to share with your Kingdom.
Ingredients
3 lb boneless, skinless chicken thighs
1 cup flour
3 tsp sea salt (we like fleur de sel)
3 tsp black pepper
1 Tbsp olive oil
4 Tbsp unsalted butter
2 cloves garlic, thinly sliced
1 large onion, thinly sliced (we used sweet yellow)
2 pears, quartered and thinly sliced
2 cups red seedless grapes
5 sprigs fresh thyme
2 Tbsp quince paste (quince paste has the added bonus of lemon and sugar, and it is easier to find than quince)
1 cup Riesling, or a sweet wine
2 cups chicken stock
1 tsp cinnamon
1 tsp of ginger
½ tsp nutmeg
½ cup chopped fresh parsley
Directions
Remove excess fat from the chicken and discard. In a shallow mixing bowl, add flour, 2 tsp of salt, and 2 tsp of black pepper. Mix and add chicken. Coat completely.
Add the olive oil and 2 Tbsp of butter in an appropriate pan to braise. Melt the butter over medium heat, and, once hot, add the chicken. Turn after 2–3 minutes, each side. We used a heavy copper pan so 3 minutes was better for us, but if your pan is lighter 2 minutes may be appropriate. The moral of that story . . . just watch your chicken.
Remove chicken and set aside. Add the remaining butter to the pan. Add the garlic first and cook until fragrant, followed by the onion. Once the onion begins to soften, add the pears. You may need to add some additional butter at this point. Gently stir after a few minutes, and then add the grapes and sprigs of thyme.
Cook until the grapes become warm. Visually, you will be able to see when the grapes get warm when, like us, they start to sweat. Scoop out the quince paste and add it to the pan. Gently stir (you don’t want to damage the fruit). Then, add the Riesling and chicken stock.
The next ingredients to go into this beautiful pan are the spices: cinnamon, ginger, nutmeg, and the remaining salt and pepper. Stir and turn the pan up to high to get it to a rolling boil. Move the dial down to medium low—low and slow.
Place each piece of chicken back in to the pan. Add only one at a time and nudge each piece of chicken to get them cuddled up to the fruit and vegetables.
Cover the pan tightly and cook for 15 minutes. Do your best not to open the lid; patience. After 15 minutes, remove the lid, flip the chicken over, and, using a wooden spoon, scrape up any food that is sticking to the bottom.
Cook covered for another 20 minutes. Repeat the chicken flip and cook for a final 20 minutes, again covered. Salt and pepper to taste. Add the fresh parsley. Serve with a delicious loaf of bread—the sauce is too good not to mop up.
