Gramercy Tavern Chicken Madeira

Gramercy Tavern Restaurant Recipe

Serves 4

2 cups packed light brown sugar
1/2 cup kosher salt
1 cup white wine vinegar
2 tablespoons black pepper, freshly ground
1 tablespoon mustard seeds
3 cloves garlic, smashed
3 sprigs thyme
1 bay leaf
6 cups ice cubes
2 boneless skin-on chicken breasts
2 boneless skin-on chicken thighs

4 tablespoons extra virgin olive oil
4 whole chicken wings
10 whole black peppercorns
5 shallots, finely chopped
5 sprigs thyme
2 cloves garlic, finely chopped
1/2 cup madeira
2 cups chicken broth

Brine the chicken: Bring the sugar, salt, vinegar, pepper, mustard seeds, garlic, thyme, bay leaf, and 12 cups water to a boil in an 8 quart pot. Remove from the heat. Let cool for 10 minutes. Add ice and refrigerate brine until well chilled. Submerge the chicken pieces in the brine, cover, and refrigerate overnight.

Make the sauce: Heat 2 tablespoons of oil in a 12 inch skillet over medium-high heat. Add the chicken wings in a single layer and cook, flipping once with tongs, until browned, about 8 minutes. Add the peppercorns, shallots, 2 sprigs thyme, and garlic and cook, stirring frequently, until the shallots are soft, about 2 minutes. Add the madeira and cook until reduced by half, about 2 minutes. Add the broth, bring to a broil, and reduce heat to medium-low; simmer, stirring occasionally, until liquid has reduced to 1/4 cup, about 25 minutes. Skim fat from the sauce and strain sauce through a fine sieve into a 1 quart saucepan; discard the solids. Set the sauce aside and cover to keep warm.

Meanwhile, heat oven to 425 degrees. Remove the chicken pieces from brine and pat dry with paper towels. Heat the remaining oil in a 12 inch ovenproof skillet over medium-high heat. Add the chicken skin side down and cook until golden brown, about 8 minutes. Add the remaining thyme sprigs and transfer the skillet to the oven. Cook until chicken is almost cooked through, about 15 minutes. Using tongs, flip chicken and cook until skin is crisp, 3 minutes. Transfer the chicken to a plate and let rest for 5 minutes.

To serve, spoon some of the sauce onto 4 plates. Halve thighs and cut breasts into 1 inch slices and fan out on plates. Spoon remaining sauce over top of chicken. Serve with sauteed carrots, if you like.