Tie Me Up Poussin With Madeira Sauce Recipes

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POUSSIN AL MATTONE



Poussin al Mattone image

Provided by Anne Burrell

Categories     main-dish

Time 35m

Yield 1 serving

Number Of Ingredients 11

1/2 teaspoon toasted and freshly ground cumin
1/2 teaspoon pimenton
2 cloves garlic, smashed and finely chopped
1 to 2 sprigs fresh rosemary, leaves finely chopped
1 lemon, zested and juiced
Pinch red pepper flakes
Extra-virgin olive oil
Kosher salt
1 poussin, butterflied (backbone, ribs and wing tips removed), legs tied together with butcher's twine
1/2 cup dry white wine
1/4 to 1/2 cup chicken stock

Steps:

  • Preheat the oven to 300 degrees F.
  • Combine the cumin, pimenton, 1 of the garlic cloves, the rosemary, lemon zest, half of the lemon juice, the red pepper flakes, 1 teaspoon olive oil and a pinch salt in a small bowl. Gently massage the spice rub all over the bird, being careful not to tear the skin.
  • Coat a large saute pan with olive oil over medium-high heat. Sprinkle the poussin with salt, and place in the pan, skin-side down. Lay the foil-wrapped brick on top of the bird to press it into the pan. Cook the poussin until the skin is a lovely dark golden brown, about 7 minutes. Flip the bird and continue to cook, without the brick, until the internal temperature has reached at least 150 degrees F, 5 to 7 minutes more.
  • Transfer the poussin to a parchment paper-lined sheet tray and continue to cook in the oven until the internal temperature of the thickest part of the meat reaches 165 degrees F.
  • Meanwhile, remove the excess fat from the saute pan and pour in the white wine, remaining lemon juice and garlic. Scrap up any brown bits stuck to the bottom of the pan and cook over high heat until the wine has reduced by more than half. Add the chicken stock and simmer until slightly thickened. Taste and adjust the seasoning.
  • Arrange the poussin on a plate, and spoon the juices on top.

CHICKEN MADEIRA



Chicken Madeira image

Provided by Kelsey Nixon

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

4 boneless skinless chicken breasts
Kosher salt and cracked black pepper
3 tablespoons olive oil
2 cups sliced cremini mushrooms
3 cups Madeira wine
2 cups low-sodium beef broth
2 sprigs fresh thyme, plus more for garnish

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

BEEF ROAST WITH TOMATO MADEIRA SAUCE



Beef Roast with Tomato Madeira Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 8h10m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
3 pounds beef rump roast, rinsed and patted dry
Salt and pepper
1 1/2 cups roasted garlic and herb tomato sauce
3/4 cup Madeira wine
1 teaspoon minced garlic
1 1/2 cups frozen pearl onions
1 cup frozen carrot slices

Steps:

  • Heat the olive oil in a large frying pan on medium-high heat. Season the roast with salt and pepper. Brown the roast on all sides, remove to a plate, and set aside.
  • In a medium bowl, combine the tomato sauce, Madeira, and garlic. Set aside.
  • To a slow cooker add the onions and carrots. Add the browned roast and any accumulated juices. Pour the sauce mixture over the top of roast.
  • Cover and cook on low setting for 8 hours.

MULLED MADEIRA



Mulled Madeira image

Provided by Food Network

Categories     main-dish

Time 16m

Yield 10 servings

Number Of Ingredients 9

4 bottles Madeira wine
2 cups orange-blossom honey
3 cups water or orange juice
10 whole cloves
1 whole nutmeg
4 cinnamon sticks
2 bay leaves
1 orange, peel cut in strips
1 cup Cointreau

Steps:

  • In a large stockpot, combine the wine, honey and water/orange juice over low-medium heat. Add the cloves, nutmeg, cinnamon, bay leaves and orange peel. Let simmer for 10 minutes to allow the flavors to blend, do not boil. Stir in the Cointreau and heat for another 1 minute. Ladle into mugs.

TIE ME UP POUSSIN WITH MADEIRA SAUCE



Tie Me Up Poussin with Madeira Sauce image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 13

3 poussins, see Cook's Note*
1 bunch fresh sage
Kosher salt, for seasoning
3 lemon wedges
1 bunch fresh thyme
1 bunch fresh rosemary
6 tablespoons unsalted butter, softened
Madeira Sauce, recipe follows;
1 pomegranate, seeds removed and reserved for garnish
1/2 cup Madeira wine
1 cup heavy cream
1 tablespoon unsalted butter
Salt

Steps:

  • Preheat the oven to 450 degrees F.
  • Wash and pat dry each poussin. Tuck 1 sage leaf under the skin of each breast. Season the inside of each cavity liberally with salt. Stuff each cavity with 1 lemon wedge and a generous amount of fresh thyme, rosemary, and sage. Truss each poussin (see Cook's Note**). Evenly coat each poussin with 2 tablespoons of the butter. Place the poussins breast side up on a baking tray and refrigerate for 20 minutes to let the butter harden.
  • Heat large saute pan over high heat and place poussin in pan breast side up. Sear for 2 minutes and then place in oven. Roast for 40 minutes, or until the juices run clear from the hip joint (about 160 degrees F). Remove from the oven. Set the poussins aside in a warm place to rest for 10 to 15 minutes. Skim most of the fat from the saute pan and set aside drippings to finish Madeira Sauce. Remove the butcher's string from poussins. Serve each person 1/2 poussin drizzled with 1 to 2 ounces of the Madeira Sauce. Garnish on a bed of greens with pomegranate seeds.
  • After skimming most of the fat drippings from the pan, return the pan to medium heat. Add the Madeira and simmer until the liquid is reduced by two thirds. Add the heavy cream and bring to a boil. Remove pan from heat, swirl in butter. Season with salt and serve with poussin.

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