madeira

This Chicken Madeira featuring a rich mushroom and wine sauce is made with simple every day ingredients. In under an hour you can have restaurant quality flavor on the dinner table. It&#x27;s a guaranteed hit to serve guests or a family night in!

Chicken Madeira

lb chicken breasts

salt (or

tsp pepper (or

olive oil

mushrooms

garlic (minced)

Madeira wine (or a dry red wine)

chicken broth

tbsp all-purpose flour (optional)

tbsp butter

parsley (chopped)

Season the chicken breasts generously with salt and pepper.

Heat 2 tbsp of the olive oil in a large skillet or a saucepan over medium-high heat. Add the chicken breasts to the skillet and cook for about 3 to 4 minutes per side until they get to get golden brown. More time may be needed depending on the thickness of your chicken breasts. Remove the chicken breasts from the skillet and set aside.

Add the remaining 1 tbsp of olive oil to the skillet and add the mushrooms. Season the mushrooms with salt and pepper then cook for about 8 minutes until the mushrooms start to brown. Stir occasionally.

Add the garlic, Madeira wine and chicken broth to the skillet and stir. Season with more salt and pepper as needed. Reduce heat and cook for another 15 minutes until the sauce thickens a bit and reduces. If you find that the sauce hasn't thickened enough, you can take about a ladle of the liquid from the pan and whisk it with a tbsp of flour, then pour it back into the saucepan and stir, the sauce should thicken almost instantly. Add the butter and stir, this will give the sauce a nice glossy color.

Add the chicken breasts back to the pan and cook for another 5 minutes.

Garnish with fresh parsley and serve over mashed potatoes.

https://content.jwplatform.com/videos/6WBY31bL.mp4

Chicken Madeira – tender chicken breasts in a rich peppery Madeira sauce with mushrooms and served over mashed potatoes.

Maderia, a fortified wine, brings wonderful flavor to this Thanksgiving pan gravy, quickly whisked together after the bird emerges from the oven. As with any gravy, the flavor of the stock is essential here, so it's absolutely worth the time to make your own.

Madeira Gravy

Turkey

turkey

Madeira wine

unsalted butter

shallots, minced

flour

heavy cream

Salt and black pepper

Pour the turkey drippings from the pan through a strainer into a fat separator. Pour turkey juices (minus fat) into a large heatproof measuring cup, and add enough turkey or chicken stock to make 2 1/2 cups. Place pan over high heat, and deglaze it with Madeira. Strain pan mixture into measuring cup.

Melt butter in a saucepan. Add shallots, and cook over medium heat until soft and translucent, 3 minutes, stirring with a wooden spoon. Add flour, and cook until a dark golden brown, 2 minutes, stirring with a wooden spoon.

Remove saucepan from heat, and whisk in stock-Madeira mixture and heavy cream. Return to heat, and gradually bring sauce to a boil, whisking steadily. Briskly simmer thickened sauce until slightly reduced, whisking often, about 3 minutes. Add salt and pepper to taste.

This recipe is an adaptation of a dish the chef Angie Mar serves at the Beatrice Inn in Manhattan, the chicken crisped in a pan, then napped in a Madeira-laced cream sauce dotted with morels. Which sounds fancy and hard to make but isn't, really. Brown the chicken, and set it aside to rest. Cook the morels in the remaining fat — you could swap them out for another wild mushroom or even button mushrooms in a pinch — and then flash them with Cognac, which you'll find will come in handy again and again once you start cooking with it. (Try it on <a href="https://cooking.nytimes.com/recipes/1017319-simple-steak-au-poivre">steak au poivre!</a>) Then build up a sauce with cream and a little butter and crème fraîche for gloss, get the chicken into it and add some fresh savory and tarragon at the end — or just one of those, or neither. Make the dish as you prefer or as you can. It's luxurious, every time.

Pan-Roasted Chicken In Cream Sauce

salt

morels

Cognac

chicken stock, homemade

crème fraîche or Greek-style yogurt

savory

tarragon

Pan-Roasted Chicken in Cream Sauce

Season the chicken parts aggressively with salt. Set a Dutch oven or large, high-sided sauté pan over high heat, and swirl the olive oil into it. When it is shimmering and about to smoke, turn the heat to medium high, and working in batches, add the chicken to the pan, skin-side down, setting the pieces aside to rest when they are golden and crisp on one side and just kissed by the heat on the other, approximately 30 minutes for all the meat.

Discard all but 2 tablespoons of fat in the pan, then return it to medium-high heat and add the mushrooms, tossing to coat them with fat. Cook, stirring often, until the mushrooms just begin to soften, approximately 3-4 minutes, then remove the pan from the heat. Add the Cognac, and carefully ignite it with a match, or simply cook it on very low heat until the alcohol has evaporated and the mushrooms are glossy.

Scrape the mushrooms to the sides of the pan, then add to it the chicken pieces, arranged in a single layer if possible. Pour 1 to 1 1/2 cups of chicken stock around the chicken. It should rise about halfway up each piece. Lower heat to medium, allow the mixture to come to a low simmer, then put a lid on the pan and allow the mixture to cook slowly until the meat has cooked through, approximately 15 minutes.

Remove the lid from the pan, and transfer the chicken pieces to a platter to rest. Turn the heat to medium high, and allow the chicken stock to reduce by 1/3, then add the heavy cream, and stir to incorporate. Let this mixture simmer for a minute or 2 until it starts to thicken, then add the Madeira, and swirl again to combine.

Continue cooking the sauce until it can enrobe the back of a spoon, approximately 2-3 minutes more, then stir in the butter, crème fraîche and chopped savory and stir to combine. Turn the heat off, add the tarragon, stir one more time and then return the chicken pieces to the pan. Spoon some sauce over the chicken, sprinkle with the parsley and serve.

If the word “mushroom” conjures for you white buttons in little supermarket tubs, you’re not alone. But there is a big world of mushrooms out there, and you don’t have to be a forager to live in it. Wild mushrooms can be found in spring, summer and fall, but farmed mushrooms, grown mostly in the dark, are always around and a little easier to find than the ones hiding in the woods. So are dried mushrooms, which may be domesticated or truly wild and which are among the most flavorful ingredients you can keep in your pantry. This lovely soup is made with a combination of dried and fresh. It's delightfully simple – it comes together in about a half hour – which allows the complex flavors of the mushrooms to really shine through.

Mushroom Soup

butter

thyme

onion

garlic

sherry

chicken stock, mushroom-soaking liquid

cream (optional)

parsley leaves

Soak the dried mushrooms in 5 cups
very hot water until soft, anywhere from
5 to 15 minutes. When they are tender,
remove mushrooms from the soaking
liquid with a slotted spoon, reserving the
liquid; slice or chop if the pieces are large.

Meanwhile, put the butter in a large
pot that can later be covered over
medium heat. When it melts, add the
herb, onions and garlic and sauté, stirring
occasionally, until soft, about 5 minutes.
Turn the heat to medium high, and add
the fresh mushrooms; add the soaked
mushrooms when they’re ready. Sprinkle
with salt and pepper, and cook until the
mushrooms have given off their liquid
and begun to brown, about 20 minutes,
stirring occasionally.

Add the sherry or Madeira to the pot
and cook, scraping up any browned bits
from the bottom as the liquor starts to
bubble. Add the stock or soaking liquid
and bring to a boil, then lower the heat to
a steady simmer and cook, covered, until
flavors have melded, about 15 minutes.

Discard the herb. Reduce the heat to
low, and purée the liquid with a hand-held
mixer to desired consistency. (I like it
half-puréed.) Add the cream if you’re using
it; stir to combine and let simmer for a few
minutes. Taste and adjust the seasoning;
garnish with parsley and serve.

Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal

Pork medallions

pork medallions

banana shallots

chestnut mushrooms

plain flour

milliliters madeira

chicken stock

½ tbsp wholegrain mustard

milliliters double cream

potato

Heat the oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a> and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.

Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. <a href="https://www.bbcgoodfood.com/content/top-five-whisks">Whisk</a> through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free.&nbsp;Add the thyme and&nbsp;mustard and season to taste.

Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.

Try out this traditional Portuguese dish. After marinating for 3 days the pork will have an incredible amount of flavor!

Carne Vinha d' Alhos (Pork Marinated in Garlic and Wine)

red wine

white wine vinegar

olive oil (¼ cup for marinade, ¼ cup for frying)

oregano (roughly chopped)

tsp thyme (roughly chopped)

bay leaves

tsp red pepper flakes

tsp black pepper

lbs pork shoulder

In bowl combine red wine, white wine vinegar, ¼ cup olive oil, bay leaves, chopped herbs, garlic, red pepper flakes, salt and black pepper. Stir to combine.

Add meat into the marinade. Marinade should be covering the meat. Cover with plastic wrap Let sit in refrigerator for 3-7 days, Stirring twice a day.

Into a hot pan, add a ¼ cup of the marinade along with a handful of pork. Let the pork braise for 15-20 minutes. Pick out the bay leaves. After about 15 minutes remove the sauce with a spoon. Keep this cooked sauce as you can spoon it over your meat or dip your bread into it later. Add olive oil into the pan. Let meat cook in pan for about 10 minutes to allow it to brown.

Serve with potatoes, bolo do caco or milho frito! Don&#039;t forget the cook sauce you reserved.

According to his great-grandson, Cedric, Charles Dickens ‘‘loved the ritual of mixing the evening glass of Gin Punch, which he performed with all the energy and discrimination of Mr. Micawber.’’ You may recall that, in ‘‘David Copperfield,’’ Wilkins Micawber is uplifted by a humble gin punch: ‘‘I never saw a man so thoroughly enjoy himself amid the fragrance of lemon-peel and sugar, the odour of burning spirit, and the steam of boiling water, as Mr. Micawber did that afternoon.” Although this is called a punch, note that it’s a serving for one — but don't let that stop you from making it for company. Its combination of spirit, warmth and spice will bring to mind a hot toddy, and it's fragrant and flavorful enough to supplant the more familiar whiskey-based version — at least for a season.

Mr. Micawber’s Favorite Gin Punch

lemon

dark brown sugar

honey

cinnamon

clove

Madeira

London dry gin

cinnamon (optional)

nutmeg

Juice 1/2 lemon through a strainer directly into a warmed, heatproof glass (like those used for Irish coffee). Add the sugar and honey, and stir. Add the cinnamon and clove. Fill the glass three-quarters full with water just off the boil. Stir. Add the Madeira and gin and stir gently with a spoon or with a cinnamon stick, if you prefer. Grate a little nutmeg on top.

Roast Fillet of Beef With Wild Mushroom Sauce

vegetable oil

Salt and pepper

shallots

tomato paste

Brush the meat with oil. Sprinkle on all sides with salt and pepper to taste.

Place the fillet in a small, shallow roasting pan, and place the pan on the bottom rack of the oven for about 25 minutes for rare. Turn and baste once or twice as it roasts.

Transfer the meat to a warm platter, cover loosely with foil, and keep warm.

Pour off most of the fat from the pan. Place on top of the stove. Add the mushrooms and salt and pepper to taste. Cook stirring over medium heat until lightly browned. Add the shallots. Cook briefly, stirring, and add the Madeira. Cook, stirring and scraping the bottom of the pan to dissolve the brown particles that cling to the bottom, until the liquid is reduced by half.

Add the broth, tomato paste and tarragon and any juices that may have accumulated around the fillet. Cook over high heat for a few minutes until the sauce is reduced to 1 1/4 cups. Swirl in the butter and remove from heat. Keep warm.

Transfer the fillet to a warm serving platter, slice it on the diagonal, and serve with the sauce.

Angela Nilsen gives one of our site's most popular cakes the ultimate healthy makeover by reducing fat

Lighter lemon drizzle cake

rapeseed oil

self-raising flour

½ tsp baking powder

ground almond

polenta

lemons

golden caster sugar

eggs

natural yogurt

caster sugar

lemon (about 5 tbsp)

Heat oven to 180C/160C fan/gas 4. Lightly oil a 20cm round x 5cm deep cake tin and line the base with baking parchment. For the cake, put the flour, baking powder, ground almonds and polenta in a large mixing bowl. Stir in the lemon zest and sugar, then make a dip in the centre. Beat the eggs in a bowl, then stir in the yogurt. Tip this mixture along with the oil into the dip (see step-by-step number 1), then briefly and gently stir with a large metal spoon so everything is just combined, without overmixing.

Spoon the mixture into the tin and level the top (step 2). Bake for 40 mins or until a skewer inserted into the centre of the cake comes out clean. Cover loosely with foil for the final 5-10 mins if it starts to brown too quickly.

While the cake cooks, make the lemon syrup. Tip the caster sugar into a small saucepan with the lemon juice and 75ml water. Heat over a medium heat, stirring occasionally, until the sugar has dissolved. Raise the heat, boil for 4 mins until slightly reduced and syrupy, then remove from the heat.

Remove the cake from the oven and let it cool briefly in the tin. While it is still warm, turn it out of the tin, peel off the lining paper and sit the cake on a wire rack set over a baking tray or similar. Use a skewer to make lots of small holes all over the top of the cake (step 3). Slowly spoon over half the lemon syrup (step 4) and let it soak in. Spoon over the rest in the same way, brushing the edges and sides of the cake too with the last of the syrup.

Despite being made with only four ingredients &mdash; beef, bay leaves, garlic, and salt &mdash; the original espetadas from the Madeira archipelago are bursting with flavor. This recipe&nbsp;suggests using beef tenderloin, which is brushed with crushed garlic and bay leaves.

Top 10 madeira recipes from across the web

The most viewed madeira recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Madeira

Madeira Gravy

Pan-Roasted Chicken In Cream Sauce

Mushroom Soup

Pork medallions

Carne Vinha d' Alhos (Pork Marinate...

Mr. Micawber’s Favorite Gin Punch

Roast Fillet of Beef With Wild Mush...

Lighter lemon drizzle cake

Espetada

Top 10 madeira recipes from across the web

The most viewed madeira recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Madeira

Madeira Gravy

Pan-Roasted Chicken In Cream Sauce

Mushroom Soup

Pork medallions

Carne Vinha d' Alhos (Pork Marinate...

Mr. Micawber’s Favorite Gin Punch

Roast Fillet of Beef With Wild Mush...

Lighter lemon drizzle cake

Espetada

The most viewed madeira recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine