Medieval Honeyed Chicken
Chicken, 1 whole or cut into pieces
Salt and pepper to taste
1/2 cup honey
1/4 cup apple cider vinegar
2 tablespoons prepared mustard
2 garlic cloves, minced
1 teaspoon salt
½ teaspoon pepper
Mix together ingredients of Honey Sauce.
Bake, rotisserie or grill the chicken. You can easily grill a whole chicken that has been spatchcocked (opened flat like a book).
Brush chicken with sauce for last 10 minutes. Chicken is done when the meat thermometer reaches 165. The time depends on whether you have used a whole chicken (more medieval) or chicken pieces.
Drizzle sauce on chicken before you serve. Have sauce on the side for those who want more!
Serve as a side dish sautéed leeks, chard and garlic, seasoned with salt and pepper and topped with chopped parsley.
Medieval drinks: Ale or wine (if you can afford it) or clean water (if you have a nice well or live near a stream!)
For dessert, serve almond custard or fresh strawberries.
Tip: Recipe is also great for fish or on a salad.
Thanks to Theresa for also making the recipe and supplying me with a very yummy photo!