CHICKEN MADEIRA
Steps:
- Sprinkle each chicken breast liberally with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook the chicken until browned, 4 to 6 minutes per side. Transfer to a plate and cover with foil.
- Add the remaining 2 tablespoons oil to the same skillet over medium-high heat and saute the mushrooms until softened, 2 minutes. Add the wine and cook 1 minute before adding the beef broth and thyme. Bring the sauce to a simmer and let reduce by three-quarters, about 15 minutes. The sauce should have thickened and turned a rich dark brown. Just as the sauce is almost done, return the chicken to the pan and finish cooking through to 165 degrees F, about 5 minutes. Season with salt and pepper.
- Serve the chicken with the mushrooms and Madeira sauce and garnish with fresh thyme.
- Per serving: Calories 280; Total Fat 14 grams; Saturated Fat 2 grams; Protein 29 grams; Total Carbohydrate 4 grams; Sugar: 3 grams; Fiber 0 grams; Cholesterol 76 milligrams; Sodium 296 milligrams
CHICKEN MADEIRA
Juicy chicken is smothered in a rich mushroom sauce, which gets its depth of flavor from combining beef broth and sweet Madeira wine. Easy enough for a weeknight dinner, but elegant enough to serve for a dinner party!
Provided by Kim's Cooking Now
Categories Meat and Poultry Recipes Chicken
Time 1h
Yield 10
Number Of Ingredients 16
Steps:
- Place chicken tenders between 2 pieces of plastic wrap and pound with a meat tenderizer to flatten slightly.
- Mix together the flour, salt, pepper, and paprika in a shallow bowl. Coat chicken pieces in flour mixture and set aside on a sheet pan until all pieces have been coated.
- Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat. Place half of the chicken in the pan and cook until browned, about 5 minutes per side. Remove chicken to a sheet pan. Heat the remaining butter and oil in the pan, and repeat with the remaining chicken pieces. Set chicken aside.
- Combine mushrooms and shallots in the same skillet and cook until the mushrooms release their juices, about 5 minutes. Add garlic and cook for 1 more minute. Transfer mixture to a bowl and set aside.
- Bring 2 1/2 cups water to a boil in the same skillet and whisk in beef base until dissolved. Add Madeira wine, bring to a boil, and cook until mixture has reduced by about 1/3. Return mushrooms, shallots, and garlic to the skillet and let simmer.
- Mix cornstarch and cold water together in a small bowl. Add to the skillet and boil until sauce thickens slightly, at least 1 minute.
- Return chicken to skillet, reduce heat to low, and cook until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes more. Remove from heat, sprinkle with parsley, and serve.
Nutrition Facts : Calories 392.6 calories, Carbohydrate 16.4 g, Cholesterol 95.2 mg, Fat 14.5 g, Fiber 0.8 g, Protein 32.9 g, SaturatedFat 4.9 g, Sodium 348.2 mg, Sugar 5.5 g
ROASTED CHICKEN WITH FIGS AND ROSEMARY
This is truly one of the easiest company-worthy chicken dishes out there. Marinated with citrus zest and rosemary then quickly roasted at high heat, the chicken turns golden, juicy and richly flavored, while the figs cook down into sweet jammy puddles. Use your favorite bone-in chicken parts here, or a mix of pieces. Or if you're starting with a cut up small whole bird (here's a video demonstrating how to do that), add a couple of drumsticks or thighs to reach the 4 1/2 pounds you'll need.
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).
- Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil.
- Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.
Nutrition Facts : @context http, Calories 817, UnsaturatedFat 36 grams, Carbohydrate 17 grams, Fat 57 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 15 grams, Sodium 1000 milligrams, Sugar 13 grams, TransFat 0 grams
CHICKEN MADEIRA
Make and share this Chicken Madeira recipe from Food.com.
Provided by Bev I Am
Categories Chicken
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- in a large skillet over medium heat olive oil.
- Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick.
- Sprinkle each fillet with salt and pepper.
- Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit.
- Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce.
- Don't clean the pan.
- You want all that cooked-on goodness to stay in the skillet to help make the sauce.
- With the heat still on medium, add two tablespoons of oil to the skillet.
- Add the sliced mushrooms and sauté for about two minutes.
- Add the madeira wine, beef stock, butter and pepper.
- Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume.
- When the sauce is done it will have thickened and turned a dark brown color.
- As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil.
- Add a little salt to the water.
- Toss the asparagus into the water and boil for 3 to 5 minutes, or until just tender.
- Drop the asparagus in a bowl of ice water.
- Set oven to broil.
- To Prepare the dish: Arrange the cooked chicken fillets on a baking pan.
- Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese.
- Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.
- To serve: Arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken on each plate.
Nutrition Facts : Calories 1011.6, Fat 45.9, SaturatedFat 15.7, Cholesterol 212, Sodium 1609.7, Carbohydrate 15.7, Fiber 1.9, Sugar 5.6, Protein 69.6
CHICKEN, MADEIRA AND MUSHROOM CASSEROLE
This gorgeous creamy casserole has added depth of flavour from a splash of Madeira and earthy wild mushrooms.
Provided by James Martin
Categories Main course
Yield Serves 4
Number Of Ingredients 16
Steps:
- For the casserole, season the chicken pieces with salt and freshly ground black pepper, then dredge them in the flour to coat.
- Heat two-thirds of the butter in a frying pan over a medium heat. When foaming, add the chicken pieces, in batches if necessary, and fry for 2-3 minutes, or until golden-brown on each side. (Do not overcrowd the pan.) Remove the chicken pieces from the pan and transfer to a casserole or a large heavy-based saucepan.
- Place the casserole over a medium heat. Add the onion, garlic, Madeira, chicken stock, cream and thyme, stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 12-15 minutes.
- Stir in the mushrooms and continue to simmer for a further 12-15 minutes, or until the chicken pieces are cooked through and the sauce has thickened slightly. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a knife, and no trace of pink remains.) Season, to taste, with salt and freshly ground black pepper, then stir in the remaining butter and the parsley.
- Meanwhile, for the mash, boil the potatoes in a pan of salted water, then reduce the heat and simmer for 12-15 minutes, or until tender. Drain well and return to the pan, then place over a low heat for a couple of minutes to dry them slightly.
- Mash or rice the potatoes until smooth, then stir in the butter and cream until smooth and well combined, and season to taste.
- Serve the casserole with a spoonful of mash.
RIESLING ROAST TURKEY WITH FIG AND ROOT VEGETABLE DRESSING
Steps:
- Preheat oven to 400 degrees F.
- Debone the entire turkey and roast just the bones in the oven for 45 minutes, turning bones occasionally. Break the turkey down, separating the parts. Reserve all of the offal cuts separately.
- Remove the turkey bones from the oven and add to a large stockpot. Cover with cold water and bring to a boil. Reduce heat and simmer at least 1 hour to make turkey stock.
- Melt 3 pounds of the butter and combine with Riesling. Soak the cheesecloth in the wine and butter mixture. Set aside.
- Reduce the oven temperature to 400 degrees F.
- Dice the carrots, onions, celery, and celery root so that they are all about the same size. Toss vegetables with garlic, figs, and olive oil. Spread out on sheet pans and roast in the oven until vegetables are tender. Set aside.
- Cut the bread into 1-inch cubes. Spread out on sheet pans and toast in the oven until golden.
- Combine the roasted vegetables mixture with the toasted bread in a large bowl. Melt 1 pound butter and toss with vegetable and bread mixture. Transfer to a baking dish and add enough chicken stock to cover the mixture. Bake for 45 minutes. Reserve stuffing and keep warm.
- Melt 1/2 cup (8 tablespoons) butter in a large saute pan over medium-high heat. Add only the offal cuts of the turkey and saute until lightly browned and cooked through. When lightly browned, add the Madeira and deglaze the pan. Set aside to cool, chop into pieces, and reserve.
- Heavily season the remaining turkey meat with salt and white pepper. Wrap the seasoned meat in the soaked cheesecloth. Roast at 400 degrees F for 25 minutes. Remove the cheesecloth from the skin and continue roasting for an additional 15 minutes. Keep checking the temperature of the meat every 15 minutes until it registers 165 degrees F. Reserve the drippings. Hold the roasted turkey at room temperature for 12 minutes before slicing.
- Toast the flour in a large saucepan until rust in color. Add turkey drippings, remaining 3/4 pound butter, bay leaves, and reserved pancetta fat from the gnocchi recipe (above) and stir constantly until smooth. Cook until thickened. When the gravy has reached a sufficient viscosity, strain and add the cooked, chopped offal cuts to the gravy. Refresh everything with chopped fresh herbs, to taste. Slice turkey and serve with stuffing on side and gravy over top.
MADEIRA CHICKEN WITH FIGS
Serve this sweet and savory chicken dish with brown or wild rice. Adapted from a recipe found at cooks.com (prep time does not include marinating time)
Provided by loof751
Categories Chicken Breast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine vinegar, oil, garlic, thyme, cumin, ginger, salt, peppercorns, figs, and olives. Put the chicken in a shallow baking dish and cover with the marinade mixture. Cover and marinate several hours or overnight.
- Mix brown sugar and wine and toss with pecans. Pour this over the chicken in the marinade.
- Preheat oven to 375. Bake 25-30 minutes, uncovered.
Nutrition Facts : Calories 439.6, Fat 28, SaturatedFat 3.6, Cholesterol 72.6, Sodium 313.5, Carbohydrate 20.1, Fiber 3.3, Sugar 15.5, Protein 26
CHICKEN AND MUSHROOM IN MADEIRA SAUCE
With a rich and silky madeira sauce and earthy mushroom, this chicken is super flavorful and cozy. Perfect for a cold winter day.
Provided by Patricia Conte
Categories Main
Number Of Ingredients 10
Steps:
- Pound the chicken breasts flat so they are of even thickness. Season each side with the salt and black pepper.
- Over medium heat, add the olive oil to a large skillet. When hot, add the chicken. Cook for about 6 minutes on each side.
- Once browned and cooked through, remove to a plate.
- Add the butter to the same skillet. Reduce the heat just a bit. When the butter is melted, add the shallot and the mushrooms. Add the thyme, stir, and cook for just a few minutes.
- Add the wine to the skillet and increase the heat to high. Cook for a few minutes before adding the broth. Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer for about 15 minutes until the liquid reduces by about half. Add the chicken to the skillet and cook for 5-7 minutes.
- Serve warm and spoon the sauce and mushrooms over the chicken.
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- Bolo do Caco. A flat, circular and soft bread, bolo do caco is a popular starter on the island. If you translate the name literally, you may be confused that this is actually a bread; the word bolo means cake – which refers to the shape it takes – and caco is the basalt stone slab that the bread is baked on.
- Lapas. As an island nation, it should come as no surprise that some seafood makes it onto this list. Similar to clams, lapas – or limpets – are a form of shellfish which are traditionally cooked with garlic and butter with a dash of lemon zest squeezed on top right before serving.
- Cracas. An absolute must-try if you are a fan of seafood, cracas are similar to barnacles that in the wild form in colonies around rocky coastlines, so Madeira is the perfect environment for them.
- Madeiran Beef Skewers. Known locally as espetada Madeirense, this mouthwatering dish consists of beef chunks seasoned with salt, garlic, and bay leaves, which are then placed on skewers and grilled over wood or charcoal.
- Picadinho. Found in pretty much every restaurant on the island, picadinho is a dish you simply cannot leave Madeira without trying. Traditionally made using beef – although you will find pork variations too – the meat is prepared by being cut into small cubes before being fried and seasoned with garlic and pepper.
- Wine and Garlic Pork. A dish traditionally associated with Christmas, although it can also be appreciated at any other time of year, Carne Vinha D’Alhos is a pork dish where the meat is cooked in white wine, garlic, salt, pepper, and bay leaves, and then left to marinade for at least two days.
- Cozido Madeirense. The most famous of all Madeiran stews, cozido Madeirense consists of sausages, salted pork, and a variety of vegetables, among them sweet potato.
- Guisado. One of the finest Madeiran dishes you will try, guisado is a stew made with tender meat or fish which has been slow-cooked with carrot, potato, and tomato, and is often served with rice.
- Black Scabbard Fish with Banana and Maracuja Sauce. One of Madeira’s most famous regional dishes, black scabbard fish does not look particularly appetizing – it has an unfortunate ugly appearance; if you are wandering around food markets in Madeira, you will definitely notice it – but thankfully it tastes much better than it looks.
- Castanhetas. Another fish which may not look particularly appetising when you first look at it, castanhetas – bluefin damselfish – is also incredibly popular throughout Madeira due to the abundance of it along the coast.
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Reviews 8Estimated Reading Time 2 minsServings 4Calories 646 per serving
- Pound the chicken breasts flat so they are of even thickness. Season each side with the salt and black pepper.
- Over medium heat, add the olive oil to a large skillet. When hot, add the chicken. Cook for about 6 minutes on each side.
- Add the butter to the same skillet. Reduce the heat just a bit. When the butter is melted, add the shallot and the mushrooms. Add the thyme, stir, and cook for just a few minutes.
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- Sprinkle both sides of chicken evenly with 1 1/2 teaspoons thyme, 1/4 teaspoon salt, and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove from pan; keep warm.
- Reduce heat to medium; add butter to pan. Add onion; sauté 3 minutes. Add broth, vinegar, soy sauce, and figs. Simmer until sauce is reduced to 1 cup (about 3 minutes). Add 1 tablespoon thyme and 1/4 teaspoon salt. Cut chicken breast halves lengthwise on the diagonal into slices. Serve sauce over chicken.
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- To make a marinade, mix the herbs, lemon zest, brandy, seasoning and 6 tbsp olive oil in a large dish. Season the birds and spoon some marinade into the cavities. Roll them in the rest of the marinade, then cover and chill overnight.
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- Preheat the oven to 350°. In a large enameled cast-iron casserole, heat the oil. Season the chicken thighs with salt and pepper and cook over moderately high heat, turning, until browned, about 5 minutes. Transfer the chicken to a plate.
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- Slice chicken breasts in half lengthwise. Use a meat mallet to pound each piece of chicken to 1/4" thickness between two pieces of plastic wrap. Season chicken on both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of oil over medium-high heat. Add the sliced mushrooms and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook for 5 minutes, stirring occasionally, until softened. Add the garlic for the last minute, then transfer cooked mushrooms to a plate.
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