Simple dishes with just a few ingredients can be a beautiful thing. You don’t need to have a bunch of ingredients with complex processes to have elegant food. Enter this simple chicken dish.
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…