John Myers
Chicken Thighs with Madeira Sauce
The perfect chicken thighs with madeira sauce recipe with a picture and simple step-by-step instructions.
Julienne vegetables
- 1 teaspoon Oil to stroke
- 2 Pinches Pepper
- 1 teaspoon Poultry seasoning
- 1 tablespoon Olive oil for frying
- 1 teaspoon Tomato paste
- 100 ml Madaira
- 200 ml Vegetable broth
- 1 teaspoon Mixed cornstarch
- 300 g Frozen julienne vegetables
- 30 g Butter
- 1 pinch Salt
- 1 tablespoon Breadcrumbs
- Preheat the oven to 140 degrees using a suitable pan. Rinse the meat under cold water, pat dry again and rub a few drops of oil (so that the spices adhere better); then sprinkle with pepper and some poultry seasoning and fry in the heated oil until golden brown – skin side first.
- Transfer the pieces to the oven dish and finish cooking there for about 30 minutes. Time enough to make a delicious sauce and side dishes.
- For the Madeira sauce, add the tomato paste to the frying set in the pan and let it sizzle for a moment to gain a few more roasted aromas, then deglaze with wine and broth, thicken slightly with mixed cornstarch, season with poultry seasoning and the finished sauce until keep warm for serving.
- Cook and drain the frozen vegetables according to the instructions. In a small saucepan, fry the butter with a pinch of salt and breadcrumbs while stirring until everything starts to get golden brown and crispy, then immediately mix the drained vegetables with it and arrange on plates with the chicken thighs. I also served mashed potatoes as a crater with the fine sauce as a maar. Good Appetite!!
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