Madeira Braised Chicken With Shallots & Peppercorns

Ingredients

• 1Tbs sunflower oil
• 4 Chicken breasts skin left on
• 4oz Seasoned flour
• 25gr Butter
• 250gr Whole shallots peeled
• 200gr Smoked bacon cut in to lardons
• 2 Cloves garlic crushed
• 300ml White wine
• 300ml Madeira wine
• 300ml chicken stock
• 250gr Mushrooms sliced
• 3Tbs Cornflower blended with a little water

Method

• Pre heat the oven to 170c then heat the oil in a frying pan & coat the chicken with the seasoned flour & fry in batches until golden brown.
• Then transfer the chicken to a casserole dish
• Tip the fat out of the pan then add the butter & let it melt then cook the shallots & bacon lardons in it for 5 min then remove & set aside
• Add the garlic to the pan then the Madeira, chicken stock, wine &peppercorns to the pan bring to the boil & pour over the chicken & bake in the oven for 35 min
• Then add the sliced mushrooms, lardons, & shallots to the dish & cook for a further 55 min
• Take the dish out of the oven & pour all the liquid back in to a pan & bring to the boil & thicken with the cornflower.
• Place the chicken on to serving dishes & pour the sauce over the top.
• Serve with baby vegetables & Dauphinoise potatoes

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