SC - [Fwd: Cuchulain Chicken]

Sat Mar 13 10:30:59 PST 1999

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Wow! talk about mangling the medieval! I couldn't reseist
forewarding this....There must be generations of celtic
cooks doing a few thousand RPMs in their barrows!
margali

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Date: Fri, 12 Mar 1999 04:31:29 -0800 (PST)
From: Recipe-a-Day <recipe-a-day at bignetwork.com>
Subject: Cuchulain Chicken
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Hello, Cooking Enthusiasts! 

About two years ago The Cook and Kitchen Staff 
prepared an Irish Cookbook for the members of a 
family who were interested in their Irish heritage. 
You can find some of our past recipes offered here: 
http://www.recipe-a-day.com/irish.html just to 
help you celebrate this year. 

You may have to do a little shopping to find one 
ingredient in today's recipe. "Mead" is one of the 
world's oldest liquors. Fermented honey and water was 
around long before grapes were first processed into 
wine. The drink of choice by Anglo Saxon warriors in 
the 5th century, mead was present at every Medieval 
banquet. 

It was customary for a bride and groom to be toasted 
with goblets full of mead, which would be filled up 
nightly for one full moon after the wedding. This 
tradition is still referred to today, as a "honeymoon."

Cuchulain Chicken 
Serves 4 

Ingredients: 
	1 cup fresh Mushrooms, sliced 
	1 medium Onion, chopped 
	2 Tbs. unsalted Butter 
	1/4 cup All-purpose Flour 
	1 1/2 cups Whole Milk 
	Salt and White Pepper to taste 
	Cooked White Rice or Thin Egg Noodles for Four 
	1/4 cup fresh Parsley, chopped 
	1/4 cup Pimento, chopped 
	2 cups cooked Chicken, diced 
	3/4 cup Mead 

Sauté mushrooms and onion in butter in a large saucepan 
over medium heat for about 10 minutes. Make sure to 
stir frequently. Blend in small portions of the flour, 
stirring as you go. Add the milk slowly, constantly 
stirring until thickened. Season with salt and white 
pepper to taste. 

Prepare white rice or egg noodles as directed on the 
package and keep warm. 

Add the parsley, pimento, and chicken pieces; cover 
and cook slowly over low heat for about 15 minutes. 
Stir in the mead and continue to cook for about 5 minutes. 

Serve on a bed of white rice or noodles with a glass of 
mead on the side to recreate your honeymoon, in case 
you missed out on the tradition. 

Kitchen Staff Tip: The secret method of preparing mead 
was lost for over 500 years. It was not until recently that 
the secret recipe of Medieval Monks was rediscovered. 
If you can find it at a liquor store near you, Bunratty 
Mead is The Cook's recommended ingredient in today's 
recipe, because it has a very mellow flavor and adds 
subtle sweetness to meats, poultry, and vegetables.

Happy Cooking from The Cook & Kitchen Staff at Recipe-a-Day! 
http://www.recipe-a-day.com 

You know someone who would love this recipe, right? Go ahead! 
Forward it to them. Just be sure to forward the entire message, 
including the copyright notice and subscription information below.

Check out all the Big Network Newsletters at the Daily Post:
http://www.bignetwork.com/dp/

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