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Chicken Madeira - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Chicken Madeira

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  • Chicken Madeira

    We did everything in the oven tonight, including the chicken, potatoes, zucchini, cabbage and two focaccia. Lots of fun. The Chicken Madeira was nice.

    Ingredients
    1 whole chicken cut into pieces
    1 onion chopped
    1 garlic clove chopped and smashed
    1lb mushrooms chopped
    1/2 cup of peas
    2Tbl olive oil
    2 cups chicken stock
    1/2 cup Madeira (we used Vin Santo)
    Sage
    5Tbl butter
    Salt and pepper

    Preparation
    Use a terra cotta baking pan with a lid large enough to hold the chicken without overlapping. If you don't have a lid, you can use foil.

    Add the oil, followed by the onions, garlic, mushrooms and chicken, placed in layers. This is a dish that uses top and bottom heat to cook the casserole without turning or moving the food.

    Oven Firing
    Fire your oven until it reaches 700F, and the carbon burns off the oven dome, then allow the temperature to fall to about 500F, as the fire burns down ( about a three Mississippi oven).

    Push the coals to the side and let the fire die. You can remove the coals if you want to get going.

    Cooking
    Set the pan in the hot oven, allowing the chicken to reach a nice dark brown on top. It should take 15-20 minutes.

    Add the stock, the Madeira and the peas, cover and bake for another 30-40 minutes.

    Remove the sauce from the pan, remove the fat, and reduce in a sauce pan, while the chicken rests covered. Swirl in the 5Tbls of butter right before you serve. Assemble the chicken on a platter and top with the sauce.

    We served this with roast potatoes, zucchini and braised cabbage.
    Pizza Ovens
    Outdoor Fireplaces
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