Chicken confit with Madeira sauce

Chicken confit with madeira sauce, oven potatoes  and carrot and parsley root puree is a perfect combination. You can buy ready-made chicken confit in well-stocked grocery stores, but it's easy to make yourself too. If you can't get your hands on duck fat (available in glasses on Meny), you can use mild olive oil, with almost equally good results.  


2 shallots

Butter for frying

1/2 tbsp tomato puree

1.5 tablespoons wheat flour

3.5 dl chicken power

2 dl wood

2 tbsp soy sauce

Salt and white pepper

1.5 tablespoons butter

Finely chop the onion and fry it in butter until shiny. Add tomato puree and sprinkle with flour. Stir well. Dilute with power and wine. Whisk well and bring to the boil. Add soy sauce and season with salt and pepper. Let the sauce steep for 30 minutes before straining.

Whisk in butter just before serving.

Gwool root and parsley root puree:

Start by peeling and dividing the carrots and parsley roots into cubes. I calculate 1 small root per person, so 4 pers. need 2 carrots and 2 parsley roots. The cubes are placed in a saucepan, with a little finely chopped garlic. Refill cream until it almost covers. Bring to a boil at a medium temperature so that the cream does not settle at. Cook until the cubes are tender and run to fine mash with a hand blender or in a blender. Carrot and parsley root puree are seasoned with salt and pepper and served hot.

Serve chicken confit with madeira sauce, oven potatoes and carrot and parsley root puree with optional potatoes . You will find many exciting varieties HERE.


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