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Roaming taste:Chicken in Madeira with Pureed Chestnuts

November 15th, 2008 · 2 Comments

The chicken has Madeira in it and we cooked it on Madeira!

First prepare the chestnuts, this takes time unless you cheat with tinned chestnuts.

If starting from scratch, cook chestnuts by piercing and placing in boiling water and boil, when cooked, take a few from the pan and peel, then a few more it’s easier to peel if they are warm. This bit takes time, be warned. A partner/ husband is useful at this time. When they are all peeled, mash.

Now cook the chicken. So first season chicken breast and cook in oil and garlic, till brown.

Add in two tablespoons of Madeira into juices and simmer.

Go back to the chestnuts reheat and add cream.

Serve with green vegetable, just looks good.


Tags: Atlantic Leg · Roaming Taste

2 responses so far ↓

  • 1 Ann Herd // Nov 15, 2008 at 12:37 pm

    Delighted to view the pages and see you having such good fun! Glad to read about successful dentistry and that first aid was not needed. Your photographs of Lanzerote brought back lovely memories of a family holiday quite some time ago. Bon voyage,

  • 2 Glenys // Nov 15, 2008 at 1:55 pm

    Mmmm! Even had a close up look at it! Does look good I might try it, but I will have to cheat on the chestnuts.
    Also thought the 24 degrees temperature sounded rather good. We have sun here today but not the 24 reading!
    Happy roaming