Dutch Oven Chicken Madeira with Asparagus and Rice
This Dutch Oven Chicken Madeira with Asparagus and Rice is a flavorful one-pot dinner that combines tender chicken breasts, crisp asparagus, and fluffy rice, all cooked in a rich sauce of Madeira wine and homemade beef broth. Topped with melted mozzarella cheese, this dish is a restaurant-worthy meal that’s quick and simple enough for a weeknight.
Equipment
- Cutting board
- Plastic wrap
- Mallet or small frying pan
- Dutch oven (6-quart/5.7 liters)
- Tongs
- Slotted spoon
- Oven broiler
Ingredients
Oils & Vinegars
- 4 Boneless, skinless chicken breasts 6-8 oz each [170-225g each]
Produce
- 1/2 pound Asparagus trimmed [225g]
- 2 cloves Garlic minced
- 2 tablespoons Fresh parsley chopped, optional garnish
- 1 teaspoon Lemon zest optional garnish
Dairy
- 1/2 cup Mozzarella cheese shredded [4 oz / 115g]
Pasta & Grains
- 1 cup Long-grain white rice such as jasmine or basmati [200g]
Oils & Vinegars
- 2 tablespoons Extra-virgin olive oil
Beer, Wine & Liquor
- 1 cup Madeira wine [240ml]
Condiments
- 2 cups Homemade beef broth [480ml]
Baking & Spices
- 1 tablespoon Salt plus more for seasoning
- Freshly ground black pepper to taste
Instructions
Prepare the Chicken
- Place chicken breasts on a cutting board. Cover with plastic wrap and use a mallet or heavy frying pan to pound each to ¼ inch (0.6 cm) thick. Season both sides with salt and freshly ground black pepper.
Blanch the Asparagus
- In a Dutch oven, bring 4 cups (1 liter) of salted water to a boil. Add the asparagus and cook for 2-3 minutes until bright green and tender-crisp. Remove with a slotted spoon, transfer to an ice water bath to stop cooking, then drain and set aside. Discard the water and pat the Dutch oven dry.
Sear the Chicken
- Heat 1 tablespoon of olive oil in the Dutch oven over medium-high heat. Add the chicken breasts and cook for 4 minutes on each side until browned and cooked through. Remove chicken and set aside.
- Add the remaining tablespoon of olive oil and minced garlic to the Dutch oven. Sauté for about 30 seconds until fragrant.
Cook the Rice and Sauce
- Pour the Madeira wine into the Dutch oven and bring to a boil. Simmer for 3-4 minutes until reduced by half.
- Add the beef broth and stir in the rice. Bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes.
Finish the Dish
- After 10 minutes, return the chicken breasts to the pot, nestling them into the rice. Arrange the blanched asparagus on top of the chicken and sprinkle the shredded mozzarella over everything.
- Cover and continue to cook on low for an additional 10 minutes until the rice is tender and has absorbed the liquid.
- Transfer the Dutch oven to the oven broiler. Broil for 3-4 minutes until the cheese is melted and golden brown.
Serve
- Garnish with chopped parsley and lemon zest, if desired. Serve immediately.
Notes
This recipe yields approximately 5 cups (1.2 kg) of finished dish.
This dish is gluten-free and nut-free.
For a variation, you can use different types of cheese or add mushrooms to the recipe.
Notes:
- For a lighter version, use chicken broth instead of beef broth and reduce the amount of mozzarella cheese.
- If you don’t have Madeira wine, dry white wine or marsala can be substituted.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, sprinkle with a little water or broth, cover, and warm in the microwave or oven until heated through.
- Fresh asparagus is key for the best flavor and texture in this dish.
Quick Tips:
- To thicken the sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering sauce.
- For crispier chicken, sear it for an extra minute on each side before adding it back to the pot.
- Let the dish rest for 5 minutes after cooking to allow the flavors to meld and the sauce to thicken slightly.
Side Dish Suggestions:
- A simple green salad with a light vinaigrette
- Roasted vegetables like carrots or brussels sprouts
- Crusty bread to soak up the delicious sauce
Nutritional Benefits:
- Chicken provides lean protein for muscle health and satiety.
- Asparagus is rich in folate, vitamins A, C, and K, and is a good source of fiber.
- Rice offers complex carbohydrates for sustained energy.
Serving Suggestions:
- Serve portions of about 1 chicken breast, 1/2 cup rice, and 4-5 asparagus spears per person.
- Garnish with additional fresh parsley and lemon zest for a pop of color and flavor.
- Pair with a glass of Madeira or a light white wine to complement the dish.
Meal Prep Tips:
- Pound and season the chicken breasts up to a day in advance.
- Trim the asparagus and store in a damp paper towel in the refrigerator.
- Measure out dry ingredients and store in labeled containers.
- Chop garlic and parsley, storing separately in the refrigerator.
Customization Ideas:
- For a vegetarian version, replace chicken with portobello mushrooms or tofu.
- Make it gluten-free by ensuring your beef broth is gluten-free.
- For a dairy-free option, omit the mozzarella or use a dairy-free cheese alternative.
- Add sautéed mushrooms for an extra layer of flavor and texture.
- Swap the rice for quinoa or cauliflower rice for a lower-carb option.
