Prep 10 mins
Cook 1 hr 10 mins
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 Mead (a sweet, light honey-coloured or clear wine) was originally made, for centuries, by the monks on the island.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!
- 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)
- black pepper
- 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.
Numnumnum . . . Good stuff. I cracked open a bottle of homemade 2 year old mead for this and it was worth it. Although I should have opened one of the BIG bottles, so I could enjoy some with dinner. Thank you for posting this, I never thought to use my mead for cooking purposes . . . Silly me!
The Mead I brought from Ireland was still good and this chicken was very good, but I used chicken breasts instead of dark meat. It was easy to make, and the flavors blended wonderfully. I used parsley from the garden. This is a dish I will make again. Thanks Miller.