Chicken with Sage and Madeira Sauce
Main Dishes • Italian
Description
Chicken with sage and a madeira-based sauce
Ingredients
- Duck wings 1⅕ kg
- Onion 1 head
- Carrot 3 pieces
- Chicken Broth 0 qt
- Dry White Wine 5 fl oz
- Chopped Sage Leaves 20 pieces
- Skin-On Chicken Breasts 4 pieces
- Chicken Thighs 4 pieces
- Vegetable Oil 1 tablespoon
- Butter 5 oz
- Shallot 2 heads
- Thyme 2 stalks
- Madeira 0 fl oz
- Frozen green bean pods 10 oz
Step-by-Step Guide
Step 1
In a large pot, heat over medium heat. Sear the chicken wings in batches until they are golden brown. Use a slotted spoon to transfer them to a large bowl. Add one finely chopped carrot and minced onion to the pot and sauté for ten minutes. Return the wings to the pot. Pour in the broth and wine, then cover and simmer over medium heat for an hour and a half. Afterwards, strain the mixture.
Step 2
Preheat the oven to 390°F. Place two sage leaves under the skin of each chicken breast. In a skillet, heat vegetable oil and sear the breasts until golden brown. Grill the chicken thighs in the oven for ten minutes, then add the breasts and bake them together for twenty minutes.
Step 3
Drain the fat from the skillet, melt a tablespoon of butter in it, add the chopped shallot and sauté for two minutes. Pour in the Madeira and bring to a boil. Add the broth, thyme leaves, and the remaining chopped sage.
Step 4
Add two diagonally sliced carrots and cook for eight minutes. Stir in the peas and simmer for about ten minutes, until the sauce has slightly thickened. Add the remaining butter, salt, and pepper, and mix well. Serve the chicken with the sauce.
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