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Chicken Poached in Mead with Glazed Chantenay Carrots

Succulent chicken pieces poached in honey mead, pan-seared until crisp, and served with sweet, honey-glazed cumin carrots.

ChickenDinnerMain CourseCarrotsMead
Estimated Nutrition
Calories
1062.5
kcal / serving
4250 kcal total
Carbs
65.1g
per serving
260.5 g total
Fat
57.6g
per serving
230.2 g total
Protein
48.9g
per serving
195.4 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
25
g
Butter
half of the first quantity for the sauce
25
g
Butter
half of the first quantity for frying chicken
50
g
Butter
for the carrots
Liquids
1.5
l
Honey Mead
75
ml
Water
Meat
2
kg
Chicken
whole
NutsSeeds
1
sprig
Thyme
fresh
0.5
tsp
Cumin
ground
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
approximately 1 tbsp
Other
45
ml
Honey
approximately 3 tbsp
Vegetables
500
g
Chantenay Carrots

Method

1
2
3
4
5
6
7
8
9
10
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