Portuguese Chicken Madeira
Savor the rich, comforting flavors of Portuguese Chicken Madeira, a one-pan dish that brings rustic charm to your table. With golden, crispy-skinned chicken thighs nestled in a luscious sauce of Madeira wine, tender mushrooms, and fragrant herbs, this recipe combines simplicity and sophistication. Infused with smoked paprika, garlic, and a touch of oregano, every bite is an irresistible blend of earthy and savory notes. Perfect for a cozy weeknight dinner or a special occasion, this dish is easy to prepare yet impressive to serve. Pair it with crusty bread, fluffy rice, or roasted potatoes to soak up the velvety sauce, and garnish with fresh parsley for a vibrant finish. Ready in under an hour, Portuguese Chicken Madeira promises to become a new favorite in your recipe rotation!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 250 grams button mushrooms, sliced
- 1 cup Madeira wine
- 1 cup chicken stock
- 1 teaspoon paprika
- 0.5 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 pieces bay leaves
- 2 tablespoons fresh parsley, chopped
- 1.5 teaspoons salt
- 1 teaspoon black pepper
Instructions
Pat the chicken thighs dry with paper towels and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Place the chicken thighs skin-side down in the pan and sear for about 4-5 minutes until the skin is golden and crispy. Flip and sear the other side for another 3 minutes. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add 1 tablespoon olive oil and 2 tablespoons of butter.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the sliced mushrooms and cook for 5-6 minutes until they're tender and their liquid has mostly evaporated.
Deglaze the pan by pouring in the Madeira wine, scraping up any browned bits from the bottom of the pan, and simmer for 2-3 minutes to reduce slightly.
Pour in the chicken stock and stir in the paprika, smoked paprika, oregano, bay leaves, and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Return the seared chicken thighs to the skillet, skin-side up. Ensure the chicken is partially submerged in the liquid, but the skin remains exposed.
Cover the pan with a lid, reduce heat to low, and simmer gently for 30 minutes, until the chicken is cooked through and tender.
Remove the lid and allow the sauce to simmer uncovered for an additional 5 minutes to thicken slightly.
Garnish the dish with freshly chopped parsley and serve hot with crusty bread, white rice, or roasted potatoes.
Nutrition Facts
Calories |
3176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.9 g | 288% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 4592 mg | 200% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 22.5 g | ||
| Protein | 186.7 g | 373% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 262 mg | 20% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3510 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
