Five-Spice Chicken Breasts With Cherry-Madeira Sauce
This delicious recipe features succulent chicken breast halves seasoned with a flavorful blend of five-spice powder, salt, and pepper. The chicken is cooked to perfection, then topped with a rich and tangy Madeira and dried cherry sauce. This dish is sure to impress your guests with its elegant presentation and exquisite taste.
— Constant Cookbook
Ingredients
- 1 tsp. five-spice powder
- 1 1/2 tsp. kosher salt, plus more, to taste
- 1/4 tsp. freshly ground pepper, plus more, to taste
- 4 bone-in, skin-on chicken breast halves, each 10 to 12 oz.
- (315 to 375 g)
- 1/2 cup (4 fl. oz./125 ml) Madeira
- 1/2 cup (2 oz./60 g) dried cherries
- 2 tsp. vegetable oil
- 1/4 cup (1 1/4 oz./40 g) finely chopped shallot
- 1 tsp. chopped fresh thyme
- 1 Tbs. chicken demi-glace
- 1/2 cup (4 fl. oz./125 ml) chicken stock
- 2 Tbs. unsalted butter
Instructions
- Preheat an oven to 400°F (200°C).
- In a small bowl, combine the five-spice powder, the 1 1/2 tsp. salt and the 1/4 tsp. pepper. Sprinkle evenly on the chicken breasts.
- Pour the Madeira into a liquid measuring cup. Add the cherries and let soak while you cook the chicken.
- In an 11-inch (28-cm) ovenproof chef’s skillet over medium-high heat, warm the oil. Add the chicken, skin side down, and cook until crisp and golden, about 6 minutes. Turn the chicken over and transfer the pan to the oven. Roast until an instant-read thermometer inserted into the thickest part of a breast, away from the bone, registers 160°F (71°C), about 25 minutes. Transfer the chicken to a cutting board and cover loosely with aluminum foil.
- Pour off all but 1 Tbs. of the fat from the pan and set the pan over medium heat. Add the shallot and thyme, cover the pan and cook, stirring occasionally, until the shallot is tender, about 2 minutes. Add the demi-glace, stock, Madeira and cherries. Increase the heat to medium-high and cook uncovered, stirring constantly, until the sauce looks glazed, 3 to 4 minutes. Remove the pan from the heat and whisk in the butter. Adjust the seasoning with salt and pepper.
- Remove the chicken from the bone and cut the meat into slices. Arrange on individual plates and pour the sauce on top. Serve immediately. Serves 4.
- Williams-Sonoma Kitchen
Yield
Serves 4.
Comments
No comments found.