Madeira jus

Madeira jus

Leiths How to Cook
250 ml
Peter Cassidy


Quantity Ingredient
2 chicken legs
2 tablespoons sunflower oil
100g mushrooms
100g shallots
1/2 garlic bulb
1 thyme sprig
1/2 fresh bay leaf
1 1/2 tablespoons sherry vinegar
1 1/2 tablespoons cognac
400ml madeira
750ml Chicken and veal stock
150ml water
4 dried morels
few drops lemon juice, (optional)
few drops double cream, (optional)
10g unsalted butter
freshly ground black pepper


  1. Divide the chicken legs into thighs and drumsticks by cutting through the joint. Heat the oil in a frying pan and brown the chicken pieces over a medium heat.
  2. Meanwhile, prepare the vegetables. Wipe the mushrooms and slice them. Halve, peel and slice the shallots and cut the head of garlic in half across the middle so the cloves are all halved.
  3. When the chicken pieces are brown, remove to a plate and set aside. Add the mushrooms and shallots to the pan and sauté briefly before adding the garlic, thyme and bay leaf. Deglaze the pan with the sherry vinegar and reduce the liquid to 1–2 teaspoons. Add the Cognac and reduce this too, to 1–2 teaspoons.
  4. Add the Madeira and reduce the liquid by two-thirds, until it has a syrupy appearance. Add the stock, water and dried morels, then return the browned chicken pieces to the pan. If the chicken and vegetables are not covered with liquid, add enough water to cover.
  5. Bring to the boil, then turn down to a gentle simmer, skim well and cook gently for 20–30 minutes, skimming occasionally.
  6. Strain the jus through a fine sieve, reserving the morels for the garnish, and return to a clean pan to reduce to about 250 ml; the flavour shouldn’t be too strong or intense.
  7. When ready to use, heat the jus gently and add a few drops each of lemon juice and double cream to enrich it if you like. Taste and adjust the seasoning. Monter the sauce with the butter.
Leiths School of food and wine
cookery course
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