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Madeira Glazed Chicken Thighs Recipe
|Pitted prunes||8 , halved|
|Madeira||1 Cup (16 tbs)|
|Coriander seeds||2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Chicken thighs||1 1⁄2 Pound, skinned|
|Vegetable cooking spray||1|
|Water||1⁄2 Cup (8 tbs)|
|Beef flavored bouillon granules||1⁄2 Teaspoon|
|Fresh sage leaves||4|
Serving size: Complete recipe
Calories 2276 Calories from Fat 415
% Daily Value*
Total Fat 47 g72.8%
Saturated Fat 16.7 g83.5%
Trans Fat 0.7 g
Cholesterol 564.9 mg
Sodium 1256.7 mg52.4%
Total Carbohydrates 293 g97.6%
Dietary Fiber 82.7 g330.9%
Sugars 99.8 g
Protein 158 g315.8%
Vitamin A 247.5% Vitamin C 92.8%
Calcium 255.9% Iron 280.5%
*Based on a 2000 Calorie diet
Place a small nonstick skillet over medium-high heat until hot.
Add coriander seeds; cook 1 minute or until golden, stirring constantly.
Remove from heat, and let cool.
Crush seeds until pulverized, using a mortar and pestle.
Sprinkle pepper evenly over chicken.
Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot.
Add chicken, and cook 2 minutes on each side or until browned.
Remove from skillet.
Drain and pat dry with paper towels.
Wipe drippings from skillet with a paper towel.
Add prune mixture, coriander seeds, water, and bouillon granules to skillet; bring to a boil.
Return chicken to skillet; cover, reduce heat, and simmer 30 minutes or until chicken is tender.
Transfer chicken and prunes to a serving platter, using a slotted spoon.
Cook Madeira mixture 5 minutes or until reduced to 1/2 cup.
Spoon over chicken.
Garnish with fresh sage leaves, if desired.