Chicken madeira

Recipe from: 12 May 2010

Ingredients 6
Servings 8
Time 2 hours 50 mins


  • 1 x 1.5
    fresh roasting chicken, cleaned and quite dry.
  • 4
    garlic, peeled
  • 8
    whole black peppercorns
  • 250
    madeira wine
  • 3
    extra virgin olive oil
  • Sea salt to taste


1 hour
Put the chicken in a large Ziploc bag.

In a food processor (or with a mortar and pestle), grind the garlic cloves and the peppercorns to making a paste.

Put this in a small bowl and incorporate the Madeira.

Transfer this to the Ziploc bag and make sure that you remove all the air so that everything covers the chicken.

Place in the fridge over night or at the very least, for two and a half hours.

Remove and bring to room temperature before roasting.

Heat oven to 200 C degrees.

Remove the chicken from the Ziploc bag, but do not discard the marinade.

Place in the roasting dish, pour the marinade in the dish and in opening of the chicken and pour the olive oil over the chicken.

Place chicken in oven and roast, uncovered for about an hour - depending on your oven - until juices run clear.

If the chicken browns too much, lightly cover with a piece of aluminium foil.

Allow to rest 15-20 minutes before carving.

Read more on: poultry  |  bake

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