Mulgore Firewater marinated Plain Strider in a Spicy Honey sauce, served with Mulgore Mashed Cheese and Garlic Potatoes and Green Beans, Onions, and Corn.

Well, okay, the reality of it is it's Wine marinated chicken with Spicy Honey Sauce... BUT, a little role-play and talk I had in WoW (World of Warcraft) someone mentioned the idea of a plain strider dish marinated in Mulgore Firewater... so it spawned what I had for dinner tonight, and I named it thusly!

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Phew, that’s a long title! I’m sure I could condense it if I wanted to think of something catchy…

Well, okay, I’m using chicken here and not actual Plain Strider (Which would probably be Ostrich in Real-life, or most game birds might suffice.) Anyway, lets get down to the meat of the dish here.

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Ingredients for Marinade :

1 Cup White wine (I used a sweet one. If you really want “Firewater” Substitute Vodka or Whiskey or Rum, depending on your preference.)
¼ cup Apple Cider Vinegar
¼ cup Brown Sugar
1 Tbsp Kosher or Sea Salt
½ tsp Fresh Ground black pepper
A few dashes of hot sauce
½ tsp Red pepper flakes
¼ cup Olive Oil.
3 Chicken Breasts (About 1.5 lbs) Butterfly cut. (This refers to cutting the breast partway through so you can flip open the breast like a book or butterfly wings.) If you wish, flatten chicken breast to increase surface area and reduce cooking time. These breasts were well flattened as well as butterflied.

Combine above ingredients, except chicken, in a Ziploc (reseal able) bag and knead to combine. Add in chicken breasts, seal bag with most of the air pushed out. Knead to coat breasts and stash in the refrigerator for at least two to three hours, but overnight is fine too (These were marinated overnight.) I recommend putting the bag in a pan or container just incase the bag leaks… that is a mess you don’t want to clean up!

Prepping for cooking…

You’ll need…

½ Red bell pepper, diced
1 Jalapeno minced (Remove seeds and veins first if you want to reduce the heat on the dish. I kept mine in there because I like it spicy.)
2 Green onions, chopped.
½ tsp Red Pepper flakes
¼ tsp ground red pepper
1 Tbsp Butter
3 Tbsp Canola oil (or olive oil if you prefer)
½ cup flour
Some Fresh ground black pepper
½ cup honey
¾ cup White wine
¼ cup Apple Cider Vinegar

Heat a large skillet with the oil in the pan on medium to medium high heat for a few minutes. While the pan heats, combine together the Flour, ground red pepper, and some grinds of fresh black pepper in a wide bowl. Dredge chicken in flour and then place into hot oiled pan and cook about four to five minutes to a side or until chicken reaches an internal temperature of 170 degrees Fahrenheit. Set chicken on a pan in a slightly warmed oven and cover with foil to keep warm. Try not to overcrowd the pan and do just as many breasts as you comfortably can fit.

When finished cooking the chicken add into the pan 1 Tbsp butter and whisk, letting it melt and bubble. 2 Tbsp of the flour used to dredge the chicken into the pan and whisk to combine. Add in diced peppers and Jalapenos. Let cook a couple of minutes then whisk in White Wine and Cider vinegar. Let it reduce a few minutes then whisk in honey. Keep on medium heat until mixture reduces and thickens Nappé, which means it can coat the back of a spoon. Plate chicken and pour sauce over top and garnish with freshly chopped green onions. Cilantro also makes an excellent flavor option to add here too!

The Mashed potatoes were simply prepared with cheese and garlic and black pepper. The Corn, Green Beans, and Onions were sautéed with a little olive oil and some seasoned salt.

Enjoy your meal!

The sauce here works great with almost all fowl and could be exceptional to pair with pork as well.

If you have any questions or comments, please let me know.