Roast chicken with rosemary, mushroom & Madeira sauce

Roast chicken with rosemary, mushroom & Madeira sauce

Cooking the chicken separately from the sauce means the skin stays deliciously crisp.

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  • Serves4
  • CourseMain meal
  • Prepare30 mins
  • Cook45 mins
  • Total time1 hr 15 mins

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  • 1kg pack chicken thighs
  • 50g unsalted butter
  • 1 tbsp Essential Olive Oil
  • 200g pack No.1 Woodland Mushrooms, thickly sliced
  • 200g pack chestnut mushrooms, thickly sliced
  • 2 echalion shallots, finely sliced lengthways
  • 2 cloves garlic, crushed
  • 100ml Madeira, plus extra to finish
  • 700ml chicken stock
  • 4 sprig/s from 1 pot Cooks’ Ingredients Rosemary
  • 50ml double cream
  • Baked potatoes, to serve
  • Steamed seasonal greens, to serve


  1. Preheat the oven to 200°C, gas mark 6. Season the chicken on both sides with salt, then spread out, skin-side up, on a baking tray. Roast in the oven for 40-45 minutes, until the skin is golden and crisp, the meat is thoroughly cooked, the juices run clear and there is no pink meat.

  2. Meanwhile, melt ½ the butter with the oil in a large sauté pan over a high heat. Add all the mushrooms and cook, stirring occasionally, for 5-6 minutes. Remove to a plate, reduce the heat to medium and add the remaining butter. Fry the shallots, stirring often, for 5-6 minutes, until softened but not coloured, then add the garlic and fry for 2 minutes more.

  3. Increase the heat, add the Madeira and bubble until syrupy. Add the stock and 3 sprigs rosemary to the pan, bring to a simmer and cook for 8-10 minutes. Add the mushrooms halfway, until the mixture has reduced and thickened slightly.

  4. Stir in the cream, bubble for 2 minutes, then add an extra splash of Madeira and season to taste. Remove and discard the rosemary sprigs. Roughly chop the leaves from the remaining sprig and scatter over the top. Serve the chicken with the sauce, mash and seasonal greens.


Typical values per per serving (excluding serving suggestions) when made using specific products in recipe


2,796kJ/ 670kcals



Saturated Fat












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