Chicken In Mead Sauce

1. Preheat the oven to 190C/375F/Gas 5.

2. Fry the chicken joints in the oil and butter until browned.

3. Put them aside in a casserole dish.

4. Make a sauce by adding the chopped onion to the oil and butter in the pan and fry for 2-3 minutes.

5. Add the mushrooms, parsley, lemon juice, mead and seasonings.

6. Stir well and cook for a further 3 minutes before pouring the sauce over the chicken joints.

7. Cover and cook in the oven for about 1 hour.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	35.5462 g
Protein	34.0494 g
Carbohydrates	18.517 g
Energy	517.9369 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2873 g
Water	280.491 g
Aspartic acid	0.653 g
Calcium, Ca	249.1097 mg
Lutein + zeaxanthin	3.5625 g
Fiber, total dietary	5.4351 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	0.7508 g
Niacin	6.9293 mg
Vitamin A, RAE	42.95 g
Arginine	0.6459 g
Riboflavin	0.5548 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total polyunsaturated 15:0	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0005 g
Fatty acids, total saturated 20:1	0.0941 g
Glutamic acid	1.5475 g
Sodium, Na	121.0299 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3817 g
Total lipid (fat)	35.5462 g
Manganese, Mn	0.5703 mg
Fructose	0.9589 g
Proline	0.2438 g
Fatty acids, total saturated 16:0	3.844 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0006 g
Sucrose	0.7149 g
Choline, total	96.6935 mg
Sugars, total	5.795 g
Serine	0.3247 g
Fatty acids, total saturated 10:0	0.001 g
Fatty acids, total saturated 18:0	0.8828 g
Fatty acids, total saturated 20:4 undifferentiated	0.0737 g
Vitamin B-6	0.6109 mg
Selenium, Se	30.6188 g
Ash	3.5335 g
Vitamin D	20.4116 IU
Fatty acids, total saturated 18:1 undifferentiated	22.0399 g
Pantothenic acid	1.8979 mg
Phenylalanine	0.285 g
Copper, Cu	0.786 mg
Betaine	0.097 mg
Thiamin	0.4128 mg
Retinol	42.5 g
Methionine	0.127 g
Iron, Fe	3.127 mg
Carbohydrate, by difference	18.517 g
Phosphorus, P	515.5124 mg
Folate, total	65.0084 g
Tocopherol, gamma	0.2241 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0326 g
Alanine	0.3437 g
Cholesterol	70.8333 mg
Valine	0.3283 g
Fatty acids, total saturated 18:2 undifferentiated	5.7903 g
Glycine	0.3649 g
Glucose (dextrose)	4.1282 g
Fatty acids, total saturated 14:0	0.0237 g
Zinc, Zn	3.4022 mg
Isoleucine	0.2506 g
Fatty acids, total saturated 12:0	0.0001 g
Fatty acids, total polyunsaturated	6.2509 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.4364 g
Tocotrienol, alpha	0.028 mg
Vitamin A, IU	153.4217 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.017 g
Folate, DFE	65.0084 g
Tryptophan	0.0808 g
Vitamin C, total ascorbic acid	7.1472 mg
Phytosterols	70.17 mg
Fatty acids, total polyunsaturated 18:1 c	0.0002 g
Fatty acids, total saturated 20:0	0.1118 g
Campesterol	2.268 mg
Tyrosine	0.2102 g
Vitamin B-12	1.4167 g
Vitamin K (phylloquinone)	16.6757 g
Fatty acids, total saturated	4.9478 g
Histidine	0.1519 g
Fatty acids, total monounsaturated	22.5526 g
Threonine	0.2775 g
Folate, food	65.0084 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin D (D2 + D3)	0.4536 g
Cryptoxanthin, beta	0.2033 g
Vitamin D2 (ergocalciferol)	0.4536 g
Vitamin E (alpha-tocopherol)	4.6044 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0468 g
Magnesium, Mg	72.7179 mg
Lysine	0.265 g
Potassium, K	840.3689 mg
Cystine	0.0817 g
Fluoride, F	0.77 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	1 tablespoon	85.5	3.9285	7.2
Lemon juice	1 teaspoon	1.1183	0.3508	0.0122
Olive oil	2 tablespoons	238.68	0	27
Onion	1	28	6.538	0.07
Mushroom	4 ounces	38.5553	7.6997	0.5557
Parsley	0	0	0	0
black pepper	0	0	0	0
chicken leg thigh	4	126.0833	0	0.7083
mead may	5 ounces	126.0833	0	0.7083