Roast Thyme Chicken & Madeira Sauce Recipe | Campbells Meat

Ingredients

• 2 chicken supremes
• 1 clove garlic skin on
• 1 small sprig of thyme
• 20g unsalted butter
• 1 tbsp sunflower oil
• Salt and pepper
• 80 ml Madeira
• 30 ml port
• 1 chopped shallot
• 2 sliced mushrooms
• 120 ml beef stock
• splash of red wine vinegar
• 1 tbsp Dijon mustard
• 1 tbsp good white wine vinegar
• 4 tbsp good olive oil
• 2 small chorizo picante sausage
• Bunch watercress
• 2 finely chopped shallots
• 6 boiled salad potatoes, cut into large chunks
• 2 fresh tomato skinned, seeds removed, diced
• Olive oil