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Chicken pieces baked with chopped onion, mushrooms, parsley, lemon juice, mead and herbs.
Original Receipt from The British Food Trust
4 Chicken joints
2 Tablespoon Olive oil
1 Small Onion, chopped
100 Gram Mushrooms, chopped (4 oz)
Fresh parsley, finely chopped
1 Teaspoon Lemon juice
150 ml Lindisfarne mead (1/4 pint)
Salt and black pepper to taste
Preheat the oven to 190 °C / 375 °F / 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.
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