Recipes, re-invented from cooking shows
Madeira Sauce
Prep. Time:
Baking Time:
Total Time:
10 minutes
1 hour 30 minutes
1 hour 40 minutes
Serves:
4 servings (as a component)
Gareth created this Madeira Sauce for MasterChef UK Professionals Series 18. Built from deeply caramelised roasted chicken wings, it develops a smokiness and layered depth that the judges praised for adding so much to the dish. The Madeira fortification — dry Sercial or medium Bual — contributes a n...
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Ingredients
700g (1.5 lb) chicken wings 3 large shallots, halved 4 garlic cloves, halved 3 fresh thyme sprigs 1 bay leaf 15g (1 tbsp) tomato purée 120ml (½ cup) Madeira wine (Sercial or Bual; dry preferred) 120ml (½ cup) dry red wine 500ml (2 cups) brown chicken stock 20g (1½ tbsp) unsalted butter, cold, cubed
Method
ROAST THE WINGS: 1. Preheat oven to 220°C (425°F). Spread the chicken wings in a single layer in a dry roasting tray. Roast for 35–45 minutes, turning once, until deeply golden-brown and almost caramelised at the edges. Do not rush this step - the Maillard development here is the flavour foundation of the sauce.
BUILD THE SAUCE: 2. Transfer the roasted wings to a heavy saucepan. Add the shallots, garlic, thyme, and bay leaf; stir in the tomato purée and cook over medium heat for 1–2 minutes. Deglaze with Madeira wine, scraping up any residue. Add the red wine and reduce by half.
SIMMER AND STRAIN: 3. Add the brown chicken stock, bring to a simmer, and cook gently for 45 minutes, skimming any fat and impurities regularly. Strain through a fine-mesh sieve into a clean saucepan, pressing the solids firmly.
REDUCE AND MOUNT: 4. Reduce the strained sauce over medium heat until it coats the back of a spoon with a glossy, dark, intense consistency. Off the heat, mount with the cold butter, swirling the pan to incorporate; do not return to the boil. Season to taste and keep warm until needed.
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Instructions
ROAST THE WINGS:
1. Preheat oven to 220°C (425°F). Spread the chicken wings in a single layer in a dry roasting tray. Roast for 35–45 minutes, turning once, until deeply golden-brown and almost caramelised at the edges. Do not rush this step - the Maillard development here is the flavour foundation of the sauce.
BUILD THE SAUCE:
2. Transfer the roasted wings to a heavy saucepan. Add the shallots, garlic, thyme, and bay leaf; stir in the tomato purée and cook over medium heat for 1–2 minutes. Deglaze with Madeira wine, scraping up any residue. Add the red wine and reduce by half.
SIMMER AND STRAIN:
3. Add the brown chicken stock, bring to a simmer, and cook gently for 45 minutes, skimming any fat and impurities regularly. Strain through a fine-mesh sieve into a clean saucepan, pressing the solids firmly.
REDUCE AND MOUNT:
4. Reduce the strained sauce over medium heat until it coats the back of a spoon with a glossy, dark, intense consistency. Off the heat, mount with the cold butter, swirling the pan to incorporate; do not return to the boil. Season to taste and keep warm until needed.
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Ingredients
700g (1.5 lb) chicken wings
3 large shallots, halved
4 garlic cloves, halved
3 fresh thyme sprigs
1 bay leaf
15g (1 tbsp) tomato purée
120ml (½ cup) Madeira wine (Sercial or Bual; dry preferred)
120ml (½ cup) dry red wine
500ml (2 cups) brown chicken stock
20g (1½ tbsp) unsalted butter, cold, cubed
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