As promised, here’s the second half of my plate: Madeira chicken and mushrooms! …

As promised, here’s the second half of my plate: Madeira chicken and mushrooms! I had bought a bottle of Madeira wine to make homemade chicken liver paté and had a ton left, and while we’ve drank a bit with dessert, I wanted to find an easy way to use up the rest of the bottle later in the week. So I seared some chicken thighs then set them aside while I sauteed garlic and mushrooms together. Then mixed in Madeira wine, chicken broth, and fresh thyme springs and left that to reduce quite a bit before mixing in some cornstarch to thicken up the sauce before nestling in the chicken thighs back into the pot. Salt, pepper, garnish with curly parsley, bingo bango dinner is done.
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