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Madeira Glazed Chicken Thighs

Diet.Chef's picture
  Pitted prunes 8 , halved
  Madeira 1 Cup (16 tbs)
  Coriander seeds 2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Chicken thighs 1 1⁄2 Pound, skinned
  Vegetable cooking spray 1
  Water 1⁄2 Cup (8 tbs)
  Beef flavored bouillon granules 1⁄2 Teaspoon
  Fresh sage leaves 4

Combine prunes and Madeira in a small bowl; cover and let stand 8 hours.
Place a small nonstick skillet over medium-high heat until hot.
Add coriander seeds; cook 1 minute or until golden, stirring constantly.
Remove from heat, and let cool.
Crush seeds until pulverized, using a mortar and pestle.
Set aside.
Sprinkle pepper evenly over chicken.
Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot.
Add chicken, and cook 2 minutes on each side or until browned.
Remove from skillet.
Drain and pat dry with paper towels.
Wipe drippings from skillet with a paper towel.
Add prune mixture, coriander seeds, water, and bouillon granules to skillet; bring to a boil.
Return chicken to skillet; cover, reduce heat, and simmer 30 minutes or until chicken is tender.
Transfer chicken and prunes to a serving platter, using a slotted spoon.
Cook Madeira mixture 5 minutes or until reduced to 1/2 cup.
Spoon over chicken.
Garnish with fresh sage leaves, if desired.

Recipe Summary

Side Dish

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Madeira Glazed Chicken Thighs Recipe