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Chicken with Autumn Vegetables and Madeira

A Southern chef’s riff on classic coq au vin, this recipe relies on Madeira in place of traditional red wine—and a few other refinements.–Renee Schettler Rossi

LC We Pledge Allegiance Note

After sampling this Southern dish, we just may have to switch our allegiance from France to Frank—Frank Stitt, that is.

Chicken with Autumn Vegetables and Madeira Recipe

  • Quick Glance
  • 35 M
  • 1 H, 50 M
  • Serves 4

Ingredients

  • One 3- to 4-pound chicken, cut into 8 pieces
  • Salt and coarsely ground black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 2 medium onions, diced
  • 3 medium carrots, sliced 1/2-inch thick
  • 1 cup medium-dry Madeira
  • 1 cup dry white wine
  • 2 cups homemade chicken stock or low-sodium canned chicken broth
  • 2 to 3 sprigs fresh thyme
  • 3 bay leaves
  • 1 recipe Autumn Root Vegetable Purée (optional)
  • 1 recipe Autumn Vegetable Ragout (optional)
  • 2 thin slices country ham, cut into julienne strips

Directions

  • 1. Preheat the oven to 375°F (190°C).
  • 2. Pat the chicken dry and season with salt and pepper. Heat the olive oil in a large heavy sauté pan over medium heat. Raise the heat to medium-high and add the chicken, working in batches if necessary so as not to crowd the pan, and sear the pieces on all sides until golden brown, about 10 minutes total. Transfer the chicken to a casserole or baking dish.
  • 3. Wipe the pan clean with a paper towel. Melt 1 tablespoon butter over medium heat. Add the onions and carrots and cook until softened and golden, about 10 minutes. Add the Madeira and white wine, bring to a boil, and simmer until reduced to about 1/4 of the original volume.
  • 4. Add the stock, thyme, and bay leaves to the pan and bring to a simmer. Pour the simmering stock mixture over the chicken. Cover the pan with parchment paper cut to fit, then cover the pan with a lid or tightly secure with a piece of aluminum foil. Transfer the pan to the oven and roast until the chicken is tender, about 15 minutes for the white meat and 45 to 55 minutes for the dark meat. Remove the pieces as they are done and transfer them to a plate.
  • 5. Strain the braising liquid into a large saucepan, discarding the solids. Place the saucepan over medium-high heat and skim the fat as it rises to the surface. Simmer until the liquid is reduced by about half, 10 to 15 minutes. Cut the remaining 2 tablespoons butter into small chunks and add them to the pan, 1 or 2 at a time, tilting the pan and swirling until the butter melts into the sauce before adding the next piece. Add the chicken to the pan, turning the pieces once to coat them with the liquid, and cook just long enough to heat them through.
  • 6. Spoon the Autumn Root Vegetable Purée, if using, onto individual plates. Arrange the chicken next to the purée and then spoon the Autumn Vegetable Ragout, if using, alongside. Garnish with the country ham.
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