One should take a shell of dough and put into it a hen, cut into pieces; and add bacon diced the size of peas; pepper, cumin; and egg yolks beaten with saffron. Then, take the shell and bake it in an oven.
I have loosely recreated a version of this recipe for you to try in your kitchen. I was more interested in how the spices and the egg yolk sauce would work with the chicken and bacon so I have made the pie contents without the pie crust. It is very possible that the pie crust would have been used just as a disposable bland flour and water vessel in which the meat would have been cooked; therefore, I didn't feel it was necessary to use it (my daughter is also gluten free and I wanted her to be able to enjoy this, too).
12th c. Chicken in Sauce: A Modern Transcription
1/4 pound bacon, chopped in small pieces
1 1/2 pounds chicken breasts, boneless
3 tsp ground cumin
1 tsp black pepper, ground
1 cup chicken stock
6 egg yolks
1 tsp saffron
Preheat the oven to 350 degrees F.
Place bacon in a Dutch oven over medium high heat and cook for about 10 minutes, until the bacon begins to brown and the fat starts to render. Chop up the chicken into 2 inch square pieces. Add the chicken to the bacon and stir. Sprinkle the chicken and bacon with the cumin and black pepper. Cook until the chicken sears.
Temper your eggs (to prevent the yolks from scrambling): While the chicken is cooking, heat the chicken broth until it just starts to simmer. Make sure your egg yolks are in a bowl nearby. Place a ladle full of broth into the egg yolks and whisk. Then, add the yolk/broth mixture to the rest of the broth, add the saffron, and heat on medium for just a minute or so.
Then, add the yolks/broth mixture to the chicken and bacon in the Dutch Oven. Stir and cover with a lid. Place the Dutch Oven into the pre-heated oven and cook for 35-40 minutes. You can serve with rice.