Roast Chicken with Thyme and Morel-Madeira Gravy
Madeira and wild leeks (ramps) combine deliciously with chicken in this basic, straightforward dish. Easy to make and easier to eat. For an elegant version, serve with wild rice, for more rustic appeal, serve with mashed potatoes.
Preheat the oven to 400 degrees F.
Sprinkle the chicken withsalt and pepper.
Heat the canola 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.