Lemon-Garlic Marinated Chicken With Madeira-Raspberry Sauce Recipe
Madeira has a very unusual taste for—very deep, sweet, almost like caramel to me. This makes it a good wine for desserts, or in this case, for a sauce. Combined with raspberries, it produces a sweet but light sauce to accompany sautéed chicken marinated in olive oil, lemon, and garlic—with a bit of cinnamon adding some flare.
The variety of tastes meld together well in this flavorful dish without being overwhelming. It's beautiful, elegant, and—other than its lengthy marinating time—very simple to prepare. In my opinion, it's good for either the cold days of winter, with some hearty dishes alongside it, or for the hot days of summer, served with lighter fare like couscous or rice to soak up the sauce.
I took some inspiration from The Little French Cookbook from Murdoch, Books but this is principally my own work.
- 1 1/2 pounds chicken, in pieces, preferably dark meat
- 4 cloves garlic
- 2 lemons
- 1/3 cup olive oil
- 1/4 cup olive oil
- 1 3/4 cups madeira
- 5 teaspoons cinnamon
- 1 tablespoon cornstarch
- 1/2 pound raspberries
- At least 8 hours before serving, salt and pepper the chicken on both sides intensely. Place them into a casserole dish, then add in 1/3 cup olive oil, the juice of 2 lemons, and the peeled and chopped 4 cloves of garlic. Place dish in the refrigerator. Turn over the chicken to coat intermittently while it marinates.
- Heat the olive oil in a skillet. Dust the chicken with 3 teaspoons of cinnamon, place the chicken pieces into the skillet sautée them. Add the garlic from the marinade. Sauté each side for 10 minutes. Then remove to a serving platter.
- Simultaneously, combine the Madeira with 1 tablespoon cornstarch in a medium sized saucepan. Bring to a boil and reduce until it is thickened and dark. Add in 2 teaspoons of cinnamon.
- Add the raspberries into the Madeira just before serving, so that they are warmed. Then pour the raspberries and the sauce over the chicken. Serve immediately.
© 2018 Ryan Thomas