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
- Quick Glance
- Quick Glance
- 35 M
- 1 H, 50 M
- Serves 4
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Recipe Testers Reviews
Chicken with Autumn Vegetables and Madeira reinforces why I love cooking fall dishes in the kitchen! This was a delicious dish for a weeknight and dressy enough for company. The sauce was slightly sweet with the Madeira and full of flavor from the braise. I served it with garlic mashed potatoes to soak up all the wonderful sauce. I’ll tuck this recipe in my “go-to” file.
I really enjoy fall and all the special produce that comes with it. My son picked this recipe as one he’d like to try. The chicken was tender and flavorful. The pan sauce was lick-your-plate good. Time constraints didn’t allowed me to make the Autumn Root Vegetable Puree but I did make the Autumn Vegetable Ragout. The subtle flavor of the ragout complemented the chicken nicely. All in all a great dish for weekend cooking.
This is one of those recipes that, once made, becomes a standby go-to recipe. The resulting dish has the rich taste of Madeira that adds that extra spark to the chicken. The onion and carrot combination is that blanket that everything rests on, so I couldn’t just toss them after straining out the braising liquid. I put them on the bottom of the serving bowl and let everyone scoop some up if they wanted to. And everyone did. And they went back for more! Having said that, I’ll add that there are some steps that could be combined and I don’t think it’ll have any great disastrous outcome: why set the chicken on a rack over a pan and then just put it into the casserole dish? I’d put it directly into the casserole dish. There isn’t a crispness issue at play here. I’m also not sure about why the sheet of parchment is necessary, but I’m certain someone could tell me. Next time, I’m either using parchment or a lid but not both just to see if it has an effect. The second time it calls for that rack and pan I’m still not sure about the necessity—I’d think you could set the chicken pieces on a plate or pan alone, but that is a personal choice. I couldn’t make the fat rise to the cooler side of my pan, so I’m looking to see how that worked for anyone else. Otherwise, just heat and reduce and skim any visible fat off the top before adding the butter.