Chicken with sage and Madeira sauce
6 servings
50 minutes
Chicken with sage and Madeira-based sauce is a refined dish of Italian cuisine that embodies the delicacy of flavor and richness of aromas. Its roots trace back to the traditions of Tuscan and Piedmont chefs, where sage and Madeira are valued for their ability to transform meat dishes into gastronomic masterpieces. Tender chicken meat infused with the spicy notes of sage is highlighted by a rich wine sauce with thyme and shallots. The addition of carrots and green peas adds freshness and a light sweetness, creating a balance of flavors. This recipe is perfect for festive dinners or cozy family evenings, filling the atmosphere with warmth and elegance. It is served hot, accompanied by a glass of white wine that enhances its aromatic depth.
1
Heat a large pot over medium heat. Fry chicken wings in batches until golden brown. Transfer them to a large bowl with a slotted spoon. Add one finely chopped carrot and minced onion to the pot and sauté for ten minutes. Return the wings to the pot. Pour in broth and wine, cover, and simmer on medium heat for one and a half hours. Then strain.
- Chicken wings: 1.2 kg
- Carrot: 3 pieces
- Onion: 1 head
- Chicken broth: 1 l
- Dry white wine: 200 ml
2
Preheat the oven to 200 degrees. Place two sage leaves under the skin of each breast. Heat vegetable oil in a pan and fry the breasts until golden. Grill the chicken thighs in the oven for ten minutes, then add the breasts and bake together for twenty minutes.
- Sage leaves: 20 pieces
- Chicken breast with skin: 4 pieces
- Chicken thighs: 4 pieces
- Vegetable oil: 1 tablespoon
3
Drain the fat from the pan, melt a tablespoon of butter in it, add chopped shallots and sauté for two minutes. Pour in the Madeira and bring to a boil. Add broth, thyme leaves, and remaining chopped sage.
- Butter: 100 g
- Shallots: 2 heads
- Madeira: 50 ml
- Chicken broth: 1 l
- Fresh thyme: 2 stems
4
Add two diagonally sliced carrots and cook for eight minutes. Add peas and boil for about ten minutes until the sauce thickens slightly. Add the remaining butter, salt, and pepper, and mix. Serve the chicken with the sauce.
- Carrot: 3 pieces
- Frozen green peas: 250 g
- Butter: 100 g
- Vegetable oil: 1 tablespoon