Chicken Madeira and Duchess Potatoes
 
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: International
Ingredients/ Συστατικά
For the Chicken Madeira (Serves 3 to 4)
  • 3 halves of chicken breasts
  • 1.5 cup chicken stock
  • 2 tbsp flour + some to flour the chicken breasts
  • 1 cup Madeira wine
  • 1 onion, sliced
  • 30 gr. / 1 oz. dried porcini mushrooms
  • 3 tablespoons butter
  • Salt and pepper
  • Olive oil
For the Duchess Potatoes (Serves 3 to 4)
  • 1.5 kilos / 3 lb. potatoes
  • 3 large eggs
  • 100 gr. / 3.5 oz. melted margarine
  • 1 teaspoon salt
  • Green pepper
  • 4 tablespoons evaporated milk
  • ⅓ cup melted butter
Instructions/ Εκτέλεση
For the Chicken Madeira
  1. Place the dried porcini mushrooms in a bowl and add hot water to cover them.
  2. Leave them there for as long as you prepare the chicken.
  3. Cut the chicken breasts in fillets.
  4. Each half breast gives two fillets plus the tenderloin.
  5. Flour them slightly.
  6. In a deep pan in medium/high heat pour a few tablespoons of olive oil.
  7. Place the chicken fillets and cook them until they are done.
  8. Remove and keep them warm.
  9. In the same pan add more olive oil if necessary and sauté the onions and mushrooms after you have strained them until the onions become soft.
  10. Add the 2 tbsp of flour and the chicken stock and whisk.
  11. Salt and pepper it.
  12. Lower the fire and let it simmer for about 10 minutes.
  13. Add the Madeira wine and let it simmer for another 15 minutes.
  14. Place the chicken fillets in and let them simmer with the sauce for 5 minutes.
  15. Serve them immediately with the Duchess Potatoes.
For the Duchess Potatoes
  1. Cook the potatoes in boiling water until fork-tender.
  2. Drain them well.
  3. Use a vegetable mill to mash the potatoes so as to have a smoother texture. You can always use the potato masher but it will take more time and effort to make the puree smooth without any lumps.
  4. Add the eggs and the melted margarine.
  5. Salt and pepper it.
  6. Add the evaporated milk tablespoon by tablespoon so as to achieve the desired consistency.
  7. You want the puree smooth but not runny.
  8. Spoon the puree into a pastry bag fitted with a large star tip.
  9. Pipe the mixture onto a large baking sheet covered with parchment paper.
  10. Melt the ⅓ cup of margarine and drizzle over the potatoes.
  11. Set oven to 200° C / 400°F.
  12. Bake for about 18-20 minutes or until golden brown.
Notes/ Σημειώσεις
Recipes are adapted from several sources from the net.
Recipe by Culinary Flavors at http://www.culinaryflavors.gr/green-salad-with-orange-pines-and-halloumi-cheese-chicken-madeira-and-duchess-potatoes/