Imagine a dish that transforms an ordinary chicken dinner into a culinary sensation that will have your family and guests begging for seconds. This Pan Roasted Chicken with Madeira Sauce is not just a meal—it's a flavor journey that combines crispy, golden-brown chicken with a rich, luxurious sauce that will make you feel like a professional chef in your own kitchen. Get ready to elevate your cooking game with this surprisingly simple yet incredibly impressive recipe that promises restaurant-quality results right at home.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup Madeira wine
- 1 cup chicken broth
- 2 tablespoons butter
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your chicken cooks evenly and achieves a crispy skin.
- Pat the chicken thighs dry with paper towels. This helps to achieve a crispy skin when roasting. Season both sides generously with salt and pepper.
- In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot and shimmering, carefully place the chicken thighs skin-side down in the skillet.
- Cook the chicken for about 5-7 minutes without moving it, until the skin is golden brown and crispy. Flip the chicken thighs over and cook for an additional 3-4 minutes on the other side.
- Once both sides of the chicken are browned, remove the skillet from the heat. Carefully transfer the chicken thighs to a plate and set aside.
- In the same skillet, pour in 1 cup of Madeira wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. This will add depth of flavor to your sauce.
- Allow the Madeira wine to simmer for about 2-3 minutes, letting it reduce slightly. Then, add 1 cup of chicken broth to the skillet and stir to combine.
- Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top. Transfer the skillet to the preheated oven.
- Roast the chicken in the oven for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
- Once cooked, remove the skillet from the oven and transfer the chicken thighs to a serving platter. Cover with foil to keep warm.
- Place the skillet back on the stovetop over medium heat. Add 2 tablespoons of butter to the sauce and stir until melted and well combined. This will enrich the sauce and give it a nice glossy finish.
- Let the sauce simmer for an additional 2-3 minutes, allowing it to thicken slightly. Taste and adjust the seasoning with salt and pepper if necessary.
- To serve, spoon the Madeira sauce over the chicken thighs and garnish with freshly chopped parsley for a pop of color and flavor.
- Enjoy your delicious pan-roasted chicken with Madeira sauce alongside your choice of sides, such as mashed potatoes or roasted vegetables.
Tips
- Always pat your chicken dry before seasoning to ensure a crispy skin and perfect sear.
- Use an oven-safe skillet to minimize dish washing and maximize flavor development.
- Don't rush the browning process—let the chicken skin develop a beautiful golden color for maximum flavor.
- Use a meat thermometer to ensure your chicken reaches the perfect 165°F internal temperature.
- Let the chicken rest for a few minutes after cooking to help retain its juices.
- Choose a good quality Madeira wine—the flavor will significantly impact your sauce.
- Fresh parsley isn't just a garnish; it adds a bright, fresh note to cut through the richness of the sauce.Pro tip: For an even more decadent experience, serve this chicken with creamy mashed potatoes or roasted seasonal vegetables that will beautifully complement the Madeira sauce.
Nutrition Facts
Calories: 384kcal
Carbohydrates: 5g
Protein: 20g
Fat: g
Saturated Fat: 9g
Cholesterol: 80mg
