Pirate Recipes > Poultry > Chicken in Mead >
Chicken in Mead
4 chicken legs & thighs
2 TBS olive oil
1 TBS butter
1 small onion, chopped
6 button mushrooms, sliced
3 sprigs fresh parsley, finely chopped
1 tsp. lemon juice
1/2 C Mead (honey) wine
Salt & black pepper to taste
Preheat oven to 375-degrees F. In a large skillet, cook chicken in olive oil and butter until browned. Place chicken in a single layer in a casserole dish. To skillet, add chopped onion and cook for two or three minutes. Add sliced mushrooms, parsley, lemon juice, mead, salt and black pepper. Cook for an additional three minutes, stirring frequently. Pour mixture over chicken in casserole dish. Cover and bake for about one hour, or until chicken is tender and fully cooked. Serve.
Related Link:
Food Fare Culinary Collection: The Pirates Table
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