Poulet Roti with Thyme and Morel-Madeira Gravy

Poulet roti is nothing but a dressed up French way of saying "roasted chicken." Want to make it a hearty meal? Add some garlic mashed potatoes. This recipe serves two. It's adapted from one printed in Bon Appetit, April 1996.

Ingredients:

1/2 pound fresh Morel mushrooms
2 chicken breast halves with skin on
1 tablespoon vegetable oil
3/4 cup chopped fresh Ramps (substitute onions if you have no ramps)
2 large garlic cloves, minced very fine
1 tablespoon minced fresh thyme
1 1/2 cups chicken stock
1/4 cup plus 1 tablespoon dry Madeira
1 tablespoon cornstarch

Preparation:

Preheat the oven to 400 degrees F.
Sprinkle the chicken withsalt and pepper.
Heat the vegetable oil in a nonstick skillet over medium-high heat. Add the chicken and cook for approximately four minutes per side, or until golden. Transfer the chicken to a baking dish and bake for about 15 minutes, or until cooked through.
Using the same skillet, heat over medium high and add the ramps, garlic, and thyme. Sauté until golden, which should take about five minutes.
Add the chicken broth and 1/4 cup of Madeira and boil until reduced to about 1 1/2 cups, which should take about five minutes.
Strain the gravy through a sieve into a small saucepan and add the morels. Cover and simmer for five minutes.
Whisk the cornstarch and remaining tablespoon of Madeira in a small bowl.
Whisk into the gravy and simmer until thickened, which should take about 30 seconds.
Season the gravy with salt and pepper, spoon over the chicken, and serve piping hot.

Directions:
Poulet roti is nothing but a dressed up French way of saying "roasted
chicken." Want to make it a hearty meal? Add some garlic mashed potatoes. This recipe serves two. It's adapted from one printed in Bon Appetit, April 1996.

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Poulet Roti with Thyme and Morel-Madeira Gravy

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