Sage-Roasted Chicken with Madeira Sauce

• 2 1/2 pounds chicken wings
• 1 large onion, chopped
• 2 carrots, chopped
• 5 cups chicken stock or canned low-salt chicken broth
• 1 cup dry white wine
• 16 large fresh sage leaves
• 4 chicken breast halves with skin and ribs
• 4 chicken thighs
• 1 tablespoon vegetable oil
• 5 tablespoons chilled butter
• 2 large shallots, chopped
• 1/4 cup Madeira
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh sage
• 2 large carrots, peeled, sliced diagonally (about 1 1/2 cups)
• 1 cup frozen peas

1. Heat heavy large pot over medium-high heat.
2. Working in batches, add chicken wings to pot and saute until deep brown, about 10 minutes per batch.
3. Using slotted spoon, remove chicken wings from pot; transfer to large bowl.
4. Add onion and carrots to drippings in pot; saute until brown, about 10 minutes.
5. Return chicken wings to pot.
6. Add stock and wine and simmer, covered, 1 1/2 hours.
7. Strain stock, discarding solids.
8. (Stock can be prepared up to 2 days ahead.
9. Cool slightly.
10. Refrigerate uncovered until cool, then cover and chill.)
11. Preheat oven to 400F.
12. Place 2 sage leaves under skin of each chicken breast and thigh.
13. Heat oil in heavy large skillet over high heat.
14. Add chicken breasts and thighs and saute until brown on both sides, about 10 minutes.
15. Transfer chicken thighs to large rimmed baking sheet.
16. Roast 10 minutes.
17. Add breasts to baking sheet and continue roasting chicken until cooked through, about 20 minutes.
18. Discard fat from skillet.
19. Melt 1 tablespoon butter in same skillet over medium-high heat.
20. Add shallots and saute 2 minutes.
21. Add Madeira and bring to boil, scraping up browned bits.
22. Add stock, thyme, and sage to skillet and bring to boil.
23. Add carrots and cook over high heat until crisp-tender, about 8 minutes.
24. Add peas; simmer until sauce is slightly reduced, about 10 minutes.
25. Whisk remaining 4 tablespoons butter, 1 tablespoon at a time, into sauce.
26. Season sauce to taste with salt and pepper.
27. Serve chicken with sauce.

chicken, onion, carrots, chicken stock, white wine, sage, chicken, chicken thighs, vegetable oil, butter, shallots, madeira, thyme, fresh sage, carrots, frozen peas

Taken from www.epicurious.com/recipes/food/views/sage-roasted-chicken-with-madeira-sauce-104959 (may not work)