Roast chicken with rosemary, mushroom & Madeira sauce

Name: Roast chicken with rosemary, mushroom & Madeira sauce
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg pack chicken thighs; 50 g unsalted butter; 1 tbsp Essential Olive Oil; 200 g pack No.1 Woodland Mushrooms, thickly sliced; 200 g pack chestnut mushrooms, thickly sliced; 2 echalion shallots, finely sliced lengthways; 2 cloves garlic, crushed; 100 ml Madeira, plus extra to finish; 700 ml chicken stock; 4 sprig/s from 1 pot Cooks’ Ingredients Rosemary; 50 ml double cream; Baked potatoes, to serve; Steamed seasonal greens, to serve

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

0 out of 5 stars(0) Rate this recipe

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

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

Method

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.
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.
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.
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.