From: Two Fifteenth Century Cookery Books, vol. 4 (Douce MS. 55)

"2 Capon en Counfyt.  Capitulum cij. -- Take fressh broth, and wyn, & persely, & saverey, and a litell
sauge, and lete buille togederys: and crome ther-to herde yolkes of eyren tyll it be well thykke, and
kest ther-to pouudre of gyngeuere y-nogh, & vertious, and salt, and saffron; and take a good rosted
capon, & ley hym in a chargeur, & ryse the legges and the wynges, butt [set] ham nott fro the body;
and kest on the capon the licour all hotte, & serue it forth."

2.) Chicken in Wine-Sauce.  Deboned 102. -- Take fresh broth and wine, and parsley, and savory, 
and a little sage, and let boil together; and crumble thereto hard yolks of eggs till it be well thick, 
cast thereto powder of ginger enough, and verjuice, and salt, and saffron; and take a good roasted
chicken, and lay him in a dish, and rise the legs and the wings, but [set] him not from the body;
and cast on the capon the liquor all hot, and serve it forth.

Capon is a male chicken.  Saffron is a spice derived from crocus blossums and has to be harvested by
hand.  It is literally worth it's own weight in gold.  In this recipe, it's used as a yellow food
coloring, so I substituted tumeric.  Verjuice is wine that's halfway to vinegar.  I used fresh wine
and added a little vinegar. If the sauce was thickened with flour, I'd call it a gravy, but
seeing as it's thickened with boiled egg yolk, I'm going with wine-sauce.  Scanning a few online
recipe sites shows that comfit is apparently any kind of sauce.

1 chicken, roasted
1 cup chicken broth
1 cup wine (I used white)
1 teaspoon parsley (dried from my own garden!)
1 teaspoon savory
1/2 teaspoon sage
4 hard boiled egg yolks
1/2 teaspoon powdered ginger
1 tablespoon vinegar
1/4 teaspoon salt
1/4 teaspoon tumeric

In a small pot, put chicken broth and wine, and heat to boiling.  
Add herbs, spices, salt and vinegar.  Stir in egg yolks until thickened.
Arrange roasted chicken in a serving dish and pour sauce over chicken.
Serve hot.