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Roast Thyme Chicken with Madeira sauce

A Mediterranean twist on traditional roast chicken.

1 hr

Moderate

Serves 2

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ingredient icon Ingredients

You will need:

  • 2 chicken supremes
  • 1 clove garlic skin on
  • 1 small sprig of thyme
  • 20g unsalted butter
  • 1 tbsp sunflower oil
  • Salt and pepper

For the Madeira Sauce

  • 80 ml Madeira
  • 30 ml port
  • 1 chopped shallot
  • 2 sliced mushrooms
  • 120 ml beef stock
  • splash of red wine vinegar

For the dressing

  • 1 tbsp Dijon mustard
  • 1 tbsp good white wine vinegar

For the chorizo

  • 4 tbsp good olive oil
  • Salt and pepper
  • 2 small chorizo picante sausage
  • Bunch watercress
  • 2 finely chopped shallots
  • 6 boiled salad potatoes, cut into large chunks
  • 2 fresh tomato skinned, seeds removed, diced
  • Olive oil

Method

  • Step 1 : Preheat the oven

    Preheat the oven to 180C/170C Fan/Gas Mark 4.
  • Step 2 : Sear the chicken

    Season the chicken breasts on both sides with salt and pepper. Heat an oven-proof stainless steel frying pan over medium heat until very hot. Add sunflower oil to the pan and test the temperature by placing a corner of the chicken breast, skin side down, in the pan. You want a good, healthy sizzle. Place the chicken breasts in the pan, skin side down, and cook for 2-3 minutes, or until the skin is evenly colored. Flip the chicken breasts and remove the pan from the heat. Allow the pan to cool for 30 seconds.
  • Step 3 : Cook the chicken

    Crush the garlic clove using the flat side of a knife and the heel of your hand. Add the butter and crushed garlic clove (skin on) to the pan. When the butter begins to froth, place the pan back on the heat and baste the chicken breasts with the flavored butter for a minute. Place the pan in the oven for 8-10 minutes. A couple of minutes before the chicken is ready, sprinkle chopped thyme and salt over the skin side of the chicken breasts. Remove the pan from the oven and place the chicken on a warm tray to rest for 4-5 minutes.
  • Step 4 : Make the Madeira sauce

    Place all ingredients in a small saucepan and heat over medium-high heat until reduced by 2/3 or until a rich, deep flavor is achieved. Strain the sauce through a fine mesh sieve and set aside until needed.
  • Step 5 : Prepare the dressing

    Place all ingredients in a bowl and whisk together to form a rich dressing.
  • Step 6 : Prepare the chorizo

    Rub oil over the chorizo and place it on a baking tray. Bake in the oven for 8 minutes or until cooked and coloured. Remove from the oven and allow to cool. Once cool enough to handle, slice the chorizo into 2cm discs and reserve any of the tasty, oily juices that come out while cooking.
  • Step 7 : To serve

    Place the shallot, diced tomato, and watercress in a large bowl. Add the dressing and gently mix together. Arrange potato pieces and chorizo chunks in the center of 2 serving plates. Place a handful of salad onto a warm plate and place a chicken breast on top. Spoon Madeira sauce over and around the dish.