Taste the Air-Chilled Difference®

Roasted Chicken Breast With Sweet Potatoes & Madeira Jus

by , Chef, Iron Horse Hotel, Milwaukee, Wisconsin

Roasted Chicken Breast With Sweet Potatoes & Madeira Jus

Serves 4

These chicken breasts could also be marinated overnight in finely chopped fresh garlic, rough chopped herbs (such as chives and thyme), sliced shallots or onions, and just enough olive oil to lightly coat the meat.

  • 3 sweet potatoes, peeled and cut into uniform pieces
  • 3 dried bay leaves or 6 fresh bay leaves
  • 2 ounces butter
  • Kosher salt to taste
  • Chopped fresh chives to taste
  • 1 pound spinach, washed
  • Olive oil, as needed
  • Kosher salt to taste
  • White pepper to taste
  • 4 Smart Chicken breasts (bone-in, skin on)
  • 1 tablespoon olive or grape seed oil
  • Salt and white pepper to taste
  • 6 ounces Madeira wine, white wine, brandy, or your preferred liquor
  • ½ cup chicken stock
  • 2 ounces butter
  • 1 tablespoon chopped fresh parsley or sage

For The Sweet Potatoes:

Place sweet potatoes in a pot and cover with water. Add the bay leaves and heat over medium-high heat. When the water is hot, add salt until the water is salty like sea water. Cook the potatoes until a small knife goes through them without effort.

When the potatoes are cooked, strain the water and mash the potatoes using an electric mixer, a food mill, or the back of a spoon. Add the soft butter, season with white pepper and fresh chopped chives. Keep warm until ready to serve.

For The Spinach:

Heat a large sauté pan on the stove over medium heat. Add a thin layer of olive oil and allow to heat in the hot pan, then add the raw spinach, kosher salt, and white pepper, stirring constantly and turning the spinach to expose it to the hot oil. When the spinach has wilted, it is ready to serve on top of the sweet potatoes in the center of the plate or platter.

For The Chicken Breasts:

Preheat the oven to 400°F.

Preheat a large sauté pan over medium-high heat. Season the skin of the chicken breast with kosher salt and white pepper. Add a thin layer of olive or grape seed oil to the pan and wait for a bit of smoke to rise from it. Place the chicken breasts skin side down into the hot pan. Season the flesh side with the same amount of salt and white pepper. Allow the chicken to slightly color, lifting once or twice to allow the oil to flow under the skin. Transfer the sauté pan to the oven and cook until the thickest part of the breast reads 165°F, about 11 minutes. Remove from oven, turn the breasts over in the pan and let rest for 10 minutes. Keep warm.

For The Sauce:

To the same sauté pan you used for the chicken, add the madeira, white wine, brandy, or your preferred liquor. Allow to reduce until almost dry. Add chicken stock and cook until reduced and thickened slightly. Season with salt and white pepper to taste and add remaining 2 ounces of butter. Remove from heat. Add the fresh chopped parsley and/or sage and serve immediately.

To Serve:

Place the prepared sweet potato on the plate, add the spinach on top of the potatoes, and finally the sliced chicken breast. Garnish with fried sage leaves and serve the sauce drizzled around the plate. Keeping the sauce off of the chicken when plating the dish will keep the skin nice and crispy!