Chicken with Autumn Vegetables and Madeira
- 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 canned low-sodium 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
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Bay leaves (3)
- Carrots, medium (3)
- Onions, medium (2)
- Recipe autumn root vegetable puree (1)
- Thyme, fresh (2 sprigs)
- Meat
- 3- to 4-pound chicken, cut into 8 pieces (1)
- Country ham (2 thin slices)
- Canned Goods
Chicken stock, homemade (2 cups)- Recipe autumn vegetable ragout (1)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Salt and coarsely ground black pepper (1)
- Dairy
- Butter, unsalted (3 tablespoons)
- Beer, Wine & Liquor
- Madeira, medium dry (1 cup)
- White wine, dry (1 cup)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published November 1, 2012 (3 months ago).
79 people saved this recipe.
