Poulet Au Madeira [Tom]

• servings: 4
• active time: 20 minutes
• total time: 50 minutes

Ingredients

4 Chicken breasts (skin off)

2 lemons

Ground white pepper

Mushrooms (whatever you got, I usually use white since it’s easy to find)

Butter (6 tbsp)

1 shallot

Parsley (1/4 bunch-ish)

Chicken stock (1/2 cup)

Madeira (1/4 cup)

Heavy cream (2 cups)

Directions

Heat oven to 350 degrees

Take chicken breast out of fridge and squeeze half a lemon on breasts. Then sprinkle them with salt and white pepper.

Finely dice shallots and slice mushrooms

Heat 4 tbsp of butter in high walled pan

Once butter is hot and the water has evaporated (don’t brown but you want the bubbles to stop), add shallots.

Let shallots cook for 1-2 minutes, then add mushrooms. Cook mushrooms until most water is out of them.

Move mushrooms and shallot mixture to the outside of the pan. Add two more tbps of butter in the middle of the pan. Once melted, add chicken breasts.

Brown chicken breast on both sides (3-4 mins each side)

Remove from skillet and put directly in oven.

While in oven cut up your parsley, measure out your chicken stock and maderia( you can mix these in the same container), and measure out your heavy cream. Maybe have a glass of wine too, fuck it

Cook in oven for about 20 minutes or when temp is 165 degrees in chicken

Pull from oven and remove chicken breasts to a plate.

Put back on stove at medium heat and add your chicken stock + Madeira mixture to deglaze. Scrape pan and let reduce by half.

Next add heavy cream and let simmer until a little thick.

Pull from heat and add juice from other half of lemon, some more white pepper and salt to taste, and your parsley leaves.

Put chicken back in pan and serve whole, or cut chicken breast up and pour sauce over chicken on plate.

Notes

This is a play on a Julie Childs recipe, but I like the Madeira more than the port she uses. And I change up some of the cooking techniques.

You can do this with skin on chicken breast too, or legs. Doesn’t really matter, the sauce is boss here.

Also, the cooking technique and flavoring can be used in lots of other recipes. Add fat to pan -> aromatics/root veg -> flavoring veg -> protein -> -> roast -> liquid to make sauce.