Chicken in Mead Sauce
Elevate your dinner table with the luxurious flavors of **Chicken in Mead Sauce**, a rustic yet refined dish perfect for a cozy evening or special occasion. Succulent, golden-browned chicken thighs are gently simmered in a rich, velvety sauce made with **mead (honey wine)**, aromatic garlic, shallots, and fresh thyme. The sauce is finished with a touch of heavy cream and butter, creating a glossy, comforting finish that’s the epitome of indulgence. This dish pairs beautifully with crusty bread, roasted vegetables, or creamy mashed potatoes, making it a versatile centerpiece for any meal. With a perfect balance of sweetness from the mead and savory depth from the chicken stock, this recipe highlights classic flavors with a medieval-inspired twist. Quick to prepare in under an hour, **Chicken in Mead Sauce** will transport your taste buds with every bite.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 pieces Shallots (finely chopped)
- 3 pieces Garlic cloves (minced)
- 1 cup Mead (honey wine)
- 1 cup Chicken stock
- 0.5 cup Heavy cream
- 2 sprigs Fresh thyme (plus extra for garnish)
- 2 tablespoons Butter
Instructions
Pat the chicken thighs dry with paper towels and season them generously with salt and black pepper on both sides.
Heat the olive oil in a large skillet or sauté pan over medium-high heat.
Once the oil is hot, sear the chicken thighs skin-side down for 5-7 minutes until golden brown and crispy. Flip the chicken and cook for an additional 5 minutes. Remove the chicken from the pan and set aside.
In the same pan, lower the heat to medium and add the chopped shallots. Sauté until softened and translucent, about 3 minutes.
Add the minced garlic and cook for 1 minute until fragrant, stirring frequently to prevent burning.
Pour in the mead and scrape the bottom of the pan with a wooden spoon to deglaze. Allow the mead to simmer for 2-3 minutes to reduce slightly.
Add the chicken stock and fresh thyme sprigs, then return the chicken thighs to the pan skin-side up.
Cover the pan with a lid or foil and simmer over low-medium heat for 20 minutes, allowing the chicken to cook through and absorb the flavors.
Remove the chicken thighs from the pan and set them on a serving dish. Discard the thyme sprigs.
Turn the heat to low and stir the heavy cream into the mead and chicken stock mixture. Simmer for 3-5 minutes until the sauce thickens slightly.
Whisk in the butter until the sauce is glossy and well-emulsified. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
Pour the mead sauce over the chicken thighs and garnish with fresh thyme leaves. Serve immediately with crusty bread, roasted vegetables, or mashed potatoes.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 643 mg | 28% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 9.0 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 271 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
