Chicken In Mead Sauce Food

CHICKEN IN MEAD SAUCE

Chicken in Mead Sauce image

This dish originated on the island of Lindisfarne, a remote and secluded little island off the southeast coast of Scotland and northeast coast of England. The last time I visited this island, about 30 years ago, it was impossible to reach by air (too small to have an airport) or by water (the only boats that went to Lindisfarne were supply boats), and there was no bridge across which one could drive from the mainland. The ONLY way for "tourists" to reach this little diamond in the rough was, and may still be, to drive to the island. And one had the opportunity to do so only twice every day, with about a 30- to 45-minute window of time in which to do so. In case you haven't guessed, that meant that one had to drive across the seabed at low tide. Mead (a sweet, light honey-coloured or clear wine) was originally made, for centuries, by the monks on the island. Although the monks are now gone, their tradition and recipes remain. You will probably want to double or quadruple the ingredients, or you may be sorry that you didn't!

Provided by Millereg

Categories Lunch/Snacks

Time 1h20m

Yield 4 wings or thighs

Number Of Ingredients 10

Ingredients

4 chicken legs-thighs (wings and/or thighs)
2 tablespoons olive oil
1 tablespoon butter
1 small onion, chopped
4 ounces mushrooms
fresh parsley, finely chopped
1 teaspoon lemon juice
5 ounces mead (you may have to do some hunting for it)
salt
black pepper

Steps:

Preheat the oven to 190C/375F/Gas 5.
Fry the chicken joints in the oil and butter until browned.
Put them aside in a casserole dish.
Make a sauce by adding the chopped onion to the oil and butter in the pan and fry for 2-3 minutes.
Add the mushrooms, parsley, lemon juice, mead and seasonings.
Stir well and cook for a further 3 minutes before pouring the sauce over the chicken joints.
Cover and cook in the oven for about 1 hour.

BREAST OF CHICKEN WITH APPLE & MEAD SAUCE

Breast of Chicken With Apple & Mead Sauce image

This dish is named in honor of Craggaunowen, "the living past," a heritage site near Quin, in County Clare. This recipe is modeled after the chicken with apple and mead sauce served at the legendary medieval banquets in the area.

Provided by barracoldy

Categories One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

6 (5 -6 ounce) boneless chicken breasts
1/2 cup white mushroom, finely chopped
1/2 cup fresh white breadcrumbs (see Note, page XX)
1/2 teaspoon dried tarragon
1 tablespoon fresh flat-leaf parsley, minced
5 tablespoons golden raisins
5 tablespoons walnuts, chopped
1 small granny smith apple, cored and finely chopped
salt & freshly ground black pepper
1 cup bunratty mead
6 tablespoons unsalted kerrygold irish butter, melted
salt & freshly ground black pepper
1 cup homemade chicken stock or 1 cup canned low sodium chicken broth
fresh parsley sprig (to garnish)

Steps:

Preheat the oven to 350ºF. Lightly grease a 2-quart casserole dish.
Place the chicken breasts between 2 sheets of wax paper and, with a mallet or rolling pin, pound or roll them to 1/2-inch thickness.
In a medium bowl, combine the mushrooms, bread crumbs, tarragon, parsley, raisins, walnuts, apples, and salt and pepper to taste.
Stir in 1/2 cup of the mead and 3 tablespoons of the melted butter. If necessary, add a little more butter to moisten.
Lay the chicken breasts on a work surface and brush the tops with some of the remaining melted butter. Season with salt and pepper to taste. Place 1 tablespoon of stuffing in the center of each breast. Fold in the sides, envelope style, and roll up. Place seam side down in the prepared dish. Brush again with the remaining melted butter and bake for 15 minutes.
Mix the remaining 1/2 cup mead with the chicken stock and pour over the chicken. Cook, basting 2 or 3 times, for 25 to 30 minutes, or until the chicken is no longer pink inside.
Remove from the oven and serve immediately with the sauce spooned over the top. Serve with apple-potato cakes, if desired, and garnish with parsley sprigs.
Serves 6 as a main course.

EASY MEAT SAUCE

Easy Meat Sauce image

This is a recipe that you can throw together in 10 minutes and then go and do whatever you want for 1 hour. It is not the thickest sauce, but it is delicious.

Provided by animalluver

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 1h40m

Yield 6

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 onion, chopped
1 ¼ pounds ground beef
2 tablespoons Italian seasoning
2 (15 ounce) cans tomato sauce
2 (15 ounce) cans fire-roasted diced tomatoes
1 teaspoon salt
1 splash red wine

Steps:

Heat olive oil in a large skillet over medium-high heat; saute onion in hot oil until softened, about 5 minutes. Season onion with Italian seasoning; continue to saute until the herbs are fragrant, about 3 minutes more.
Break beef into small pieces and add to the skillet; cook and stir until browned and crumbly, 5 to 7 minutes.
Stir tomato sauce and diced tomatoes into the beef mixture; season with salt, place a lid on the skillet, reduce heat to low, and cook at a simmer for 1 hour.
Splash wine over the mixture, stir, and simmer until thickened, about 20 minutes.

Nutrition Facts : Calories 286 calories, Carbohydrate 20.1 g, Cholesterol 59.1 mg, Fat 14.1 g, Fiber 4.4 g, Protein 19.5 g, SaturatedFat 4.9 g, Sodium 1553.1 mg, Sugar 10.7 g

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