Chicken with mead and mushroom sauce #realfood

Fast and prepackaged foods have grown in popularity because we think we don’t have time to cook or worse we think realfood is something beyond our skills. The thing is realfood made from fresh ingredients is easy and worth the trouble. Part of that comes into play when you work with really good ingredients.

When you cook with fresh, good ingredients you don’t need as much to make a simple dish elegant. Instead of a rushed meal with, who knows what, we find a reason to celebrate our time together. As crazy as this may sound, but meals with family and friends really are times to celebrate, a chance to share time with those we love.

Chicken with Mead and Mushroom sauce Ingredients:
Chicken Breast
4 mushrooms, sliced
1 medium onion julienned
1 clove garlic chopped fine
1 cup Mead (or wine of choice)
2 cups chicken stock

Sear the chicken allowing it to develop a crust and leave some fond in the pan. Move chicken to oven proof dish. Sauté onion adding the mushrooms and garlic after a couple minutes. Allow mushroom to get wilty (that’s a word I swear). Pour onions and mushroom mixture over chicken. Deglaze the pan with the mead ensuring to scrape the fond in the bottom of the pan. Add the chicken stock and bring to a boil. You can allow the sauce to reduce a bit at this point or you can add it to the chicken.

When you add the sauce to the chicken cover the pan bake in a 350 degree oven for about 45 minutes. If the sauce is too liquidy you can thicken it on the stove top with a corn starch slurry.

Serve it with potatoes or rice and a veg of choice. A summer salad or fresh garden veggies are a good idea. You can also finish off the bottle of mead when this is ready (if you haven’t started on it already).

Time for a pint…

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