Featured Recipe: Chicken and pancetta in a creamy mead sauce - Moniack – Mead

  • Moor Market


  • 4 boneless, skinless chicken thighs
  • 350g pancetta
  • 25g butter
  • 2 red onions, diced
  • 2 garlic cloves, minced
  • 200g mushrooms
  • 300ml mead
  • 200ml double cream


  1. In a frying pan, heat a small amount of oil and lightly fry for around 5-7 minutes. Once cooked removed from the pan using a slotted spoon.
  2. Slice chicken thighs into strips and add to the pan, cook until lightly golden brown. Set aside with pancetta.
  3. Add the butter to the pan and when melted add the garlic and onions and season with salt and pepper. Fry for 3-4 minutes, until beginning, to soften. Add the mushrooms and fry for a further 3-4 minutes.
  4. Return the chicken and the pancetta to the pan. Stir in the mead and bring to the boil, reduce heat and simmer gently to reduce around 10 minutes.
  5. Add the cream to the pan and simmer for a further 10 minutes, season to taste.

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