Wednesday, March 23, 2005

Chicken With Shallots And Madeira

Ingredients: 2 T neutral oil, like corn or grapeseed 1 whole chicken, cut into serving pieces, or about 3 pounds thighs or drumsticks salt and pepper 10 shallots (1/2 pound or more) 1 1/2 cups Madeira 2 T butter 1 T fresh lemon juice or good balsamic vinegar, or to taste fresh parsley, chopped, for garnish Prepare: Put oil in a deep skillet or casserole, and turn heat to medium high. When oil is hot, add chicken skin side down. Cook, sprinkling with salt and pepper, until skin is nicely browned, about 10 minutes. Turn, and brown other side a minute or 2. Spoon or pour out excess fat. Add shallots, and cook, shaking pan occasionally, until they are tender and begin to brown, 5 to 10 minutes more. Add Madeira, and cook over medium- to medium-high heat, turning chicken occasionally so it continues to brown and cook evenly. Let Madeira reduce almost to a glaze. If mixture dries out before chicken is done, add 1/2 cup water or more Madeira. When chicken is cooked through and sauce is shiny and thick, add butter and lemon juice or vinegar. Cook a minute, and remove chicken to a warm plate. Taste and adjust sauce's seasoning. Spoon sauce and shallots over chicken; garnish and serve. Serves 4


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