Best 6 Sage Roasted Chicken With Madeira Sauce Recipes

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Sage roasted chicken with madeira sauce is comfort food at its finest. The crisp, golden skin of the chicken pairs perfectly with the savory, aromatic sauce. Whether you're cooking for a special occasion or a weeknight meal, this dish is sure to impress. In this article, we'll provide you with a step-by-step guide to making the perfect sage roasted chicken with madeira sauce.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON & SAGE ROASTED CHICKEN



Lemon & Sage Roasted Chicken image

Whether it's soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. -Jan Valdez, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 8 servings.

Number Of Ingredients 11

1/4 cup lemon juice
1/4 cup plus 3 tablespoons olive oil, divided
5 garlic cloves, minced
2 tablespoons minced fresh sage
1 roasting chicken (6 to 7 pounds)
2 tablespoons butter, softened
1 medium lemon, cut into wedges
8 medium potatoes, quartered
2 medium onions, quartered
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Cover; refrigerate at least 4 hours. Drain and discard marinade., Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan., Stir together potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°. If chicken browns too quickly, cover loosely with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 674 calories, Fat 35g fat (10g saturated fat), Cholesterol 142mg cholesterol, Sodium 314mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 47g protein.

CHICKEN MADEIRA



Chicken Madeira image

Juicy chicken is smothered in a rich mushroom sauce, which gets its depth of flavor from combining beef broth and sweet Madeira wine. Easy enough for a weeknight dinner, but elegant enough to serve for a dinner party!

Provided by Kim's Cooking Now

Categories     Meat and Poultry Recipes     Chicken

Time 1h

Yield 10

Number Of Ingredients 16

3 pounds chicken tenders
½ cup flour
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon paprika
4 tablespoons butter
4 tablespoons olive oil
2 (8 ounce) packages white mushrooms, sliced
⅓ cup chopped shallots
3 cloves garlic, minced
2 ½ cups water
2 ½ teaspoons roasted beef base (such as Better then Bouillon®)
2 ½ cups Madeira wine
½ tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh parsley

Steps:

  • Place chicken tenders between 2 pieces of plastic wrap and pound with a meat tenderizer to flatten slightly.
  • Mix together the flour, salt, pepper, and paprika in a shallow bowl. Coat chicken pieces in flour mixture and set aside on a sheet pan until all pieces have been coated.
  • Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat. Place half of the chicken in the pan and cook until browned, about 5 minutes per side. Remove chicken to a sheet pan. Heat the remaining butter and oil in the pan, and repeat with the remaining chicken pieces. Set chicken aside.
  • Combine mushrooms and shallots in the same skillet and cook until the mushrooms release their juices, about 5 minutes. Add garlic and cook for 1 more minute. Transfer mixture to a bowl and set aside.
  • Bring 2 1/2 cups water to a boil in the same skillet and whisk in beef base until dissolved. Add Madeira wine, bring to a boil, and cook until mixture has reduced by about 1/3. Return mushrooms, shallots, and garlic to the skillet and let simmer.
  • Mix cornstarch and cold water together in a small bowl. Add to the skillet and boil until sauce thickens slightly, at least 1 minute.
  • Return chicken to skillet, reduce heat to low, and cook until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes more. Remove from heat, sprinkle with parsley, and serve.

Nutrition Facts : Calories 392.6 calories, Carbohydrate 16.4 g, Cholesterol 95.2 mg, Fat 14.5 g, Fiber 0.8 g, Protein 32.9 g, SaturatedFat 4.9 g, Sodium 348.2 mg, Sugar 5.5 g

SAGE-ROASTED CHICKEN WITH MADEIRA SAUCE



Sage-Roasted Chicken with Madeira Sauce image

Provided by Guy Ferri

Categories     Chicken     Roast     Pea     Carrot     Fortified Wine     White Wine     Fall     Sage     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 19

Brown chicken stock
2 1/2 pounds chicken wings
1 large onion, chopped
2 carrots, chopped
5 cups chicken stock or canned low-salt chicken broth
1 cup dry white wine
Chicken
16 large fresh sage leaves
4 chicken breast halves with skin and ribs
4 chicken thighs
1 tablespoon vegetable oil
Sauce
5 tablespoons chilled butter
2 large shallots, chopped
1/4 cup Madeira
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
2 large carrots, peeled, sliced diagonally (about 1 1/2 cups)
1 cup frozen peas

Steps:

  • For brown chicken stock:
  • Heat heavy large pot over medium-high heat. Working in batches, add chicken wings to pot and sauté until deep brown, about 10 minutes per batch. Using slotted spoon, remove chicken wings from pot; transfer to large bowl. Add onion and carrots to drippings in pot; sauté until brown, about 10 minutes. Return chicken wings to pot. Add stock and wine and simmer, covered, 1 1/2 hours. Strain stock, discarding solids. (Stock can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cool, then cover and chill.)
  • For chicken:
  • Preheat oven to 400°F. Place 2 sage leaves under skin of each chicken breast and thigh. Heat oil in heavy large skillet over high heat. Add chicken breasts and thighs and sauté until brown on both sides, about 10 minutes. Transfer chicken thighs to large rimmed baking sheet. Roast 10 minutes. Add breasts to baking sheet and continue roasting chicken until cooked through, about 20 minutes.
  • Meanwhile, prepare sauce:
  • Discard fat from skillet. Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and sauté 2 minutes. Add Madeira and bring to boil, scraping up browned bits. Add stock, thyme, and sage to skillet and bring to boil. Add carrots and cook over high heat until crisp-tender, about 8 minutes. Add peas; simmer until sauce is slightly reduced, about 10 minutes. Whisk remaining 4 tablespoons butter, 1 tablespoon at a time, into sauce. Season sauce to taste with salt and pepper. Serve chicken with sauce.

PAN-ROASTED CHICKEN BREAST WITH SAGE-VERMOUTH SAUCE



Pan-Roasted Chicken Breast With Sage-Vermouth Sauce image

Try to have chicken breast the same size though if they are of different size check the smaller ones a few minutes early to see if they are done and remove from skillet. The recipe comes from America's Test Kitchen.

Provided by Barb G.

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup kosher salt or 1/2 cup table salt
2 (1 1/2 lb) bone-in skin-on chicken breasts
ground black pepper
1 teaspoon canola oil
1 large shallot, minced (about 4 tablespoons)
3/4 cup canned chicken broth
1/2 cup dry vermouth
4 medium fresh sage leaves, each torn in half
3 tablespoons unsalted butter, cut into 3 pieces
salt & fresh ground pepper

Steps:

  • For chicken, dissolve salt in 2 quarts cold tap water in a large bowl: submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes.
  • Rinse chicken pieces under running water and pat dry with paper towels.
  • Season with pepper.
  • Adjust oven rack to lowest position and heat oven to 450°F.
  • Heat oil in heavy-bottomed 12-inch ovenproof Skillet over medium-high heat until begining to smoke; swirl skillet to coat with oil.
  • Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer.
  • Turn chicken skin-side down and place in oven.
  • Roast until juices run clear when chicken is cut with a paring knife, or thickest part registers 160°F on instant-read thermometer, 15 to 18 minutes.
  • Transfer chicken to platter, and let rest while making sauce.
  • SAUCE: using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add shallot, then set skillet over medium-high heat and cook, stirring frequently, until shallot is softened, about 1 1/2 minutes.
  • Add chicken broth, vermouth, and sage; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes.
  • Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper and discard sage.
  • Spoon sauce around chicken breast and serve immediatly.

Nutrition Facts : Calories 714.7, Fat 41.8, SaturatedFat 14.8, Cholesterol 241.3, Sodium 28804.5, Carbohydrate 2, Sugar 0.4, Protein 73.3

SAGE AND GARLIC ROAST CHICKEN



Sage and Garlic Roast Chicken image

This is based on a couple of recipes I found online and some things I did to make it easier. It is a bit too greasy to roast veggies or potatoes in the same roasting pan, but you can make a nice side dish of veggies in another pan. It goes well with roasted zucchini.

Provided by Tea Girl

Categories     Chicken

Time 1h29m

Yield 4 serving(s)

Number Of Ingredients 11

4 lbs whole chickens (can use smaller but the cooking time is different then)
1 1/2-2 teaspoons lemon pepper
22 fresh sage leaves, finely chopped (must be be fresh, don't substitute!)
3 garlic cloves, pressed
6 tablespoons unsalted butter, softened
2 tablespoons chicken fat (chicken fat is better, but use olive oil if you don't have it, but not extra virgin) or 2 tablespoons olive oil (chicken fat is better, but use olive oil if you don't have it, but not extra virgin)
salt and black pepper
8 sprigs parsley
2 small onions, quartered
2 carrots, peeled and cut into 1-inch pieces
1 lemon, quartered

Steps:

  • Heat oven to 240°C (475°F).
  • Add butter, sage, lemon pepper and garlic in a bowl and combine.
  • Using your fingers and a small, sharp knife, loosen skin of chicken from breasts and thighs.
  • Slip butter mixture between skin and meat, spreading it evenly.
  • Brush skin with chicken fat or oil and season cavity with salt and pepper to taste.
  • Stuff with lemon, parsley, some of the carrots and 1 quartered onion.
  • Tie legs together with kitchen twine.
  • Put the other quartered onion and leftover carrots onto center of roasting pan and place chicken on top of them.
  • Roast for 20 minutes, then reduce oven temperature to 200°C (400°F).
  • Continue roasting until a thermometer inserted into thickest part of thigh reads 80°C (170°F), about 1 hour. This will be about 20 minutes less with a pound less chicken.
  • Transfer chicken to where you plan to carve and let rest for 10 minutes before carving.

Nutrition Facts : Calories 878, Fat 70.3, SaturatedFat 26.2, Cholesterol 265.1, Sodium 225.8, Carbohydrate 8.4, Fiber 2, Sugar 3.3, Protein 51.4

CRISPY SAGE & LEMON ROAST CHICKEN



Crispy sage & lemon roast chicken image

Rub salt into the skin of the roast chicken and leave it overnight for a lovely crisp finish. Chicken and sage are a classic pairing for this Christmas main

Provided by Esther Clark

Categories     Dinner

Time 2h

Yield Serves 4 (or 2 with leftovers)

Number Of Ingredients 8

1½kg whole chicken
1 heaped tbsp sea salt flakes
2 small lemons, halved
70g unsalted butter, softened
2 large garlic cloves, crushed
½ small bunch of sage, finely chopped
¼ small bunch of thyme, leaves picked
3-5 fresh bay leaves

Steps:

  • The night before, put the chicken in a medium roasting tin. Rub the salt generously over the skin and into the cavity, then grind over some black pepper. Push one half of a lemon into the cavity, then tie the legs together with kitchen string. Cover and chill overnight.
  • Heat the oven to 200C/180C fan/gas 6. Dab a little of the excess salt from the skin using kitchen paper.
  • Mix the butter with the garlic and sage. Push the herby garlic butter under the skin using your hands and rub it over the flesh, making sure it's evenly spread out. Stuff the thyme and bay leaves into the cavity, then put the remaining lemon halves in the tin around the chicken. Roast for 1 hr, then baste the chicken with the buttery juices from the tin. Roast for a further 20-30 mins, or until cooked through. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh - the juices should run clear.
  • Transfer the chicken to a board, cover and leave to rest for 20 mins before carving. Slice and serve on a warmed platter.

Nutrition Facts : Calories 537 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 47 grams protein, Sodium 3.1 milligram of sodium

Tips:

  • To ensure the chicken is cooked thoroughly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) in the thickest part of the thigh.
  • If you don't have Madeira wine on hand, you can substitute dry white wine or chicken broth.
  • For a richer sauce, use heavy cream instead of milk.
  • If you prefer a crispy skin on your chicken, broil it for a few minutes at the end of cooking.
  • Serve the chicken with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Sage roasted chicken with Madeira sauce is a delicious and easy-to-make dish that is perfect for a special occasion. The combination of sage, garlic, and Madeira wine creates a flavorful and aromatic sauce that pairs perfectly with the tender chicken. This dish is sure to impress your guests and will quickly become a favorite. Give it a try tonight and see for yourself!

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