Chicken In Mead Sauce
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
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.
Ingredients
chicken legs-thighs, olive oil, butter, onion, mushrooms, fresh parsley, lemon juice, mead, salt, black pepper