Since I retired I’ve been slowly acclimating myself to being a house husband. Rest assured that I have a long way to go in many areas. I am catching on to the concept sorting laundry, but it still seems pointless to me. I’m utterly hopeless at loading a dishwasher, but I think I have some of the buttons figured out. I’ve figured out the vacuum and dustbuster…pretty sure at least. But cooking I’m having some fun with.I like things simple, the more things I can fit in one pot or pan the better, but Mrs. B doesn’t like her food all mixed, thus a dilemma, but one I solved… find a way to separate them in said cooking utensil.


Then I dabbled a bit with cooking with wine. It went pretty well. But then I noticed a bottle of Chaucer’s Mead in the fridge, so I looked at the label and ‘lo and behold, it said that it was food for cooking chicken or vegetables. So why not make that chicken AND vegetables? Now it was time to play. I had fresh carrots, celery and green onions. That’s veggies! And I had two chicken breasts. SCORE!

So, on to making chicken. I warn you, this is a recipe from a guy that just throws stuff together.

Two chicken breasts in a baking dish thingie, put them in the center.

I start with a poultry blend seasoning, is has thyme, marjoram, sage, rosemary, black pepper, and a little salt. Not much, just a good sprinkle over the skin side, cook that side up. Then a good shake of celery salt over both, then garlic powder, enough for a nice coating, and then minced garlic. Rub all that in a bit, give your chicken a massage. If you wish to whisper sweet nothings to it, you’re on your own.

Now we have 3 green onions, I cut them with scissors over the chicken, go small.

Now, baby carrots and celery. Put them on one side of the chicken and cover them with a good layer of honey. Yes honey, work with me here. On the other end goes the celery, then dust the veggies with garlic powder and minced garlic and then plop a tablespoon or so of butter on the carrots and the celery.

Now we get the mead. So far I’ve only tried Chaucer’s, mead is made from honey and Chaucer’s hits your tongue and at first you think its wine, until it really gets friendly with your taste bugs and you get a honey and apple taste, not blatant, it just a good flirt with the taste buds. Don’t pour it all in one place, pour along the edges until you have a quarter inch across the whole bottom. How much is that? No idea, I don’t want to have to wash a measuring cup later.

Slide the dish into the oven at 350 and bake for about an hour and a half. I like to sneak in at the 30 and 60 minute marks and give the chicken a roll in the liquid to keep it covered in all the goodies combining on the bottom and to make sure the veggies aren’t sticking.


When you’re done the combination of honey, garlic, butter and wine have mixed in and you have a rich smooth flavor that you’ll have to try because I have no idea how to describe it. DAMN! Is all I can come up with. The celery is firm (not crisp) and really takes flavor well, not the spongy yuck I’ve had with cooked celery before. So, you’re done! EAT!

© 2009, Tim Boothby. All rights reserved.

I was born in the Midwest and grew up in Iowa, Missouri and Texas. I guess you could say I had an eventful childhood, at least it was a helluva lotta fun! I enlisted in the Air Force in 1984 and retired in 2007. I saw a whole bunch of the world and racked up a lot of experiences in the process. Now I'm retired and enjoying life to the fullest!