Chicken with Autumn Vegetables and Madeira

A large white serving bowl filled with chicken with autumn vegetables and Madeira wine.

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
Print RecipeBuy the Frank Stitt's Southern Table cookbook

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Preheat the oven to 375°F (190°C).

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.

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.

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.

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.

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.

Print RecipeBuy the Frank Stitt's Southern Table cookbook

Want it? Click it.

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.

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