I made this last week while on vacation at Pennsic. The chicken came out so tender and juicy, that it just melted in your mouth. The combined flavours of the Jack Daniels and the mead was incredible as well!
2lbs boneless skinless chicken thighs
1 pint fresh button mushrooms or 2 huge portabello mushrooms
3 cups Jack Daniels
2 cups mead (yes you can find this at a quality liquor store)
Salt
Pepper
Garlic powder
Creole seasoning
Tarragon
Directions:
Dice up the mushrooms. Place into a zip lock baggy with all spices except the tarragon. Pour in the mead. Seal bag and put in the fridge to marinade for several hours.
Place chicken thighs into a wok and cover with jack Daniels. Add or subtract amount of Jack to make sure it is covered. Add in the seasonings, including the tarragon. Turn up to medium heat and slow cook. Keep turning every 10 minutes to make sure they are cooked thru nicely. After about 20-25mins, add in the mushroom and mead mixture. Continue to simmer on medium or until mushrooms are tender. Serve over rice with corn or green beans as a side.
