Chicken In Mead Sauce Recipes

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.

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.

Steps:

• Sprinkle the meat with the salt and pepper.
• Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.
• Mix in the onion and continue cooking for one minute.
• Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
• Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.
• Remove the meat to a serving platter and keep warm.
• Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
• Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
• Serve the chicken with the sauce.

Steps:

• Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
• Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
• Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.

Steps:

• Preheat the oven to 375 F degrees.
• 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, Southern Comfort and seasonings.
• Stir well and cook for a further 3 minutes before pouring the sauce over the chicken joints.
• Cover and cook in the 375°F oven for about an hour.

Steps:

• In a large container, mix the Italian dressing, soy sauce, Worcestershire sauce, garlic, mustard, ginger, and brown sugar. Place chicken in the container and marinate in the refrigerator 8 hours or overnight.
• Preheat grill for high heat.
• Lightly oil grill grate. Discard marinade and place chicken on grill. Cook 30 minutes, or until chicken juices run clear. Smaller parts will be done more quickly.

Steps:

• Optional add-ins: garlic - I use powdered for the intensity- but crushed cloves of garlic will also be good...
• splash of cayenne pepper sauce Rotel chiles and tomatoes A-1 sweet and tangy sauce Sriracha (or any flavor Vietnamese-style) chili sauce Substitution: Vodka or honey mead for Cider...
• ---- Combine all ingredients and pour over meat to be marinated.
• The estimated amount above marinates about 2 1/2 to 3 lbs of chicken.
• Marinate in tightly sealed dish at minimum for about 1 1/2 hours (for mild intoxication;) I marinated overnight and had wonderful results.
• I hope you enjoy it

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion, garlic, salt, and pepper. Cook until softened, 3 to 5 minutes.
• Add beef and cook, breaking up with a spoon until no longer pink, 4 to 5 minutes. Add tomato paste and cook 1 to 2 minutes.
• Add tomatoes and juice, breaking up tomatoes. Simmer over medium heat until thickened and saucy, 45 to 60 minutes. Season with salt and pepper, to taste.

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.

Steps:

• Preheat oven to 375 degrees.
• Place olive oil and butter in a small saucepan over moderate heat until the mixture gets foamy, about 3 minutes.
• Rinse the chicken, inside and out, under cool, running water and pat dry with paper towels. Fill the cavity of each bird with half the shallots, garlic cloves, thyme, tarragon, and peppercorns. Rub each chicken with half a cut lemon and put it in the cavity, too.
• Using a basting brush, coat the birds, on all sides and in crevices, with butter and olive oil mixture. Place in oven and roast until skin is crisp and meat is thoroughly cooked but still juice, 55-60 minutes, or until instant read thermometer inserted in thickest part of thigh indicates 165-170 degrees. About half way through, rotate the pans so the chickens brown on all sides.
• Transfer chickens to a cutting board when done, and let them rest 10 minutes before carving. To carve: use a sharp heavy knife to separate the legs and thighs and the wing portions. Then slide a knife with a thinner blade down each side of the breast bone, scooping out the breast section and leaving the skin intact. Each chicken will serve two people:overlap one leg, thigh, and wing to form a base for one side of breast meat.
• Top with sauce and serve.
• To make Grainy Mustard Sauce;.
• Add vermouth to the chicken broth and, in a large saucepan over moderately high heat, reduce the mixture by half.
• Place the heavy cream in a small bowl and whisk in about 1/4 cup of the hot broth. Slowly whisk the cream mixture back into the hot stock. Whisk in the mustard and reduce heat, simmering until slightly thickened, 3-5 minutes. Add the herbs, season with salt and pepper, and ladle over the chicken.