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Madeira Chicken and Shrimp Recipe

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This recipe for Madeira Chicken and Shrimp is from The Fornof Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken, I often use breasts and cut into about 20 pieces
2 T. butter or margarine
2 to 3 T. vegetable oil
20 whole mushrooms
16 oz. bag frozen whole onions, thawed and drained
2 T. sugar
4 garlic cloves
1 cup beef broth
3/4 cup red wine vinegar
½ cup dry Madeira wine
1 tsp. dried tarragon
1 tsp. dried thyme
1 T. plus 1 tsp. tomato paste
¼ oz. package brown gravy mix
20 med shrimp shelled and deveined
parsley for garnish
Directions:
Directions:
Sauté chicken until brown on both sides; remove to ovenproof casserole. Sauté mushrooms until lightly browned. Add to chicken.
Add onions to saucepan, sprinkle with sugar, and sauté until glazed and lightly browned. Stir in garlic, beef broth, vinegar, Madeira, tarragon, thyme, tomato paste and brown gravy mix. Bring to a boil, stirring constantly, scraping up any brown bits that stick to the bottom of the pan. Pour sauce over chicken and mushrooms in casserole.
Cover and bake at 350º for 45 minutes. If serving immediately, add shrimp, cover and continue to bake an additional 15 minutes. If preparing ahead, do not add shrimp. When ready to serve, remove casserole from refrigerator, bring to room temperature, then bake covered at 350º for 25 minutes and then add shrimp and bake for 15 minutes longer.

 

 

 

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