Sage Roasted Chicken With Madeira Sauce Recipes

PORTUGUESE CHICKEN MADEIRA

Steps:

• Rinse chicken inside and out. Drain well and pat dry with paper towels. Place chicken on a roasting pan, tempered glass or ceramic.
• In a food processor or with a mortar and pestle, grind the garlic cloves and the peppercorns, making a paste. Place in a small bowl and incorporate the Madeira. Marinate, covered, in the refrigerator for at least 2 hours. Bring to room temperature before baking.
• Heat oven to 375 degrees.
• Pour the olive oil over the chicken. Place chicken in oven and bake 1 hour and 15 minutes, or until juices run clear. Let rest 15-20 minutes before carving.

MADEIRA CHICKEN WITH MUSHROOMS

Steps:

• Rinse chicken; pat dry.
• Combine milk, cornstarch, sage, salt and pepper. Set aside.
• In a large nonstick skillet or wok, cook chicken in hot oil over medium-high heat for about 5 to 6 minutes for the first side and about 2 to 3 minutes for the second side, until no longer pink.
• Remove from skillet; keep warm.
• In the skillet add water and butter. Heat the mixture till boiling.
• Add the sliced mushrooms. Cook and stir mushrooms 2 minutes or till tender and heated through.
• Stir the milk mixture and add it to skillet.Cook and stir till thickened and bubbly. Cook and stir about 2 minutes more (to reduce a bit).
• Add the wine and heat, to burn off the alcohol and to cook sauce to desired consistency.
• Transfer chicken to a warmed serving platter; spoon sauce on top.Sprinkle with chives.
• Serve with steamed baby carrots and an aromatic rice.

SAGE AND GARLIC ROAST CHICKEN

Steps:

• Heat oven to 240°C (475°F).
• Add butter, sage, lemon pepper and garlic in a bowl and combine.
• Using your fingers and a small, sharp knife, loosen skin of chicken from breasts and thighs.
• Slip butter mixture between skin and meat, spreading it evenly.
• Brush skin with chicken fat or oil and season cavity with salt and pepper to taste.
• Stuff with lemon, parsley, some of the carrots and 1 quartered onion.
• Tie legs together with kitchen twine.
• Put the other quartered onion and leftover carrots onto center of roasting pan and place chicken on top of them.
• Roast for 20 minutes, then reduce oven temperature to 200°C (400°F).
• Continue roasting until a thermometer inserted into thickest part of thigh reads 80°C (170°F), about 1 hour. This will be about 20 minutes less with a pound less chicken.
• Transfer chicken to where you plan to carve and let rest for 10 minutes before carving.

SAGE-ROASTED CHICKEN WITH MADEIRA SAUCE

Steps:

• For brown chicken stock:
• Heat heavy large pot over medium-high heat. Working in batches, add chicken wings to pot and sauté until deep brown, about 10 minutes per batch. Using slotted spoon, remove chicken wings from pot; transfer to large bowl. Add onion and carrots to drippings in pot; sauté until brown, about 10 minutes. Return chicken wings to pot. Add stock and wine and simmer, covered, 1 1/2 hours. Strain stock, discarding solids. (Stock can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cool, then cover and chill.)
• For chicken:
• Preheat oven to 400°F. Place 2 sage leaves under skin of each chicken breast and thigh. Heat oil in heavy large skillet over high heat. Add chicken breasts and thighs and sauté until brown on both sides, about 10 minutes. Transfer chicken thighs to large rimmed baking sheet. Roast 10 minutes. Add breasts to baking sheet and continue roasting chicken until cooked through, about 20 minutes.
• Meanwhile, prepare sauce:
• Discard fat from skillet. Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and sauté 2 minutes. Add Madeira and bring to boil, scraping up browned bits. Add stock, thyme, and sage to skillet and bring to boil. Add carrots and cook over high heat until crisp-tender, about 8 minutes. Add peas; simmer until sauce is slightly reduced, about 10 minutes. Whisk remaining 4 tablespoons butter, 1 tablespoon at a time, into sauce. Season sauce to taste with salt and pepper. Serve chicken with sauce.