2 Tbsp (30 mL) extra-virgin olive oil
12 small free-range chicken thighs, skin removed
1 onion, chopped
4 garlic cloves, finely chopped
2 cups (500 mL) brown mushrooms, quartered
1 red pepper, chopped
1 small zucchini, chopped
1 Tbsp (15 mL) dried oregano
1 tsp (5 mL) dried basil
1/2 tsp (2 mL) paprika
1/2 tsp (2 mL) salt
1/4 cup (60 mL) dry mead
3 cups (750 mL) tomatoes, skin removed, chopped
12 small black olives, pitted and chopped
In large, deep sauté pan heat half the olive oil over medium heat. Add chicken and brown on both sides. Remove chicken and set aside on plate.
Return pan to heat and add remaining olive oil. Add onion, garlic, mushrooms, pepper, zucchini, and spices to pan. Cook for 10 to 15 minutes or until vegetables begin to brown.
Pour in mead and deglaze the pan. Add tomatoes and olives and bring to a boil. Immediately reduce heat to low and add chicken; simmer about 40 minutes or until meat is falling off the bone.
Serve with polenta or brown rice.
Serves 6.
Each serving contains:
265 calories; 29 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 10 g carbohydrates; 3 g fibre; 375 mg sodium
source: “The Mead Renaissance“, alive #351, January 2012
