Jambon Braise Au Madere Braised Ham W Recipes
This recipe from *The Best Ever French Cooking Course* cookbook by Carole Clements & Elizabeth Wolf-Cohen really impressed me as an easy way to turn an ordinary ham steak into something extraordinary & definitely company-worthy. Per the intro, "The Morvan district of Burgundy is known for producing fine quality, mild cured hams. Accompanied by this rich Madeira sauce, a simple ham steak is transformed into an elegant dish." Served w/the sauce & a simple side of creamy mashed potatoes, the pic had me drooling as I typed ... but be sure to read my note at the end of the prep. *Enjoy* !
Recipe From food.com
Provided by twissis
Categories Ham
Time 23m
Yield 4 Main-Dish Servings, 4 serving(s)
Number Of Ingredients 8
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5/5 (8)
Total Time 55 mins
Category < 60 Mins
Calories 945 per serving
- Rinse and pat dry all chicken pieces. Sprinkle with salt and pepper to taste. (NOTE: go lightly on salt or skip it - the soy sauce will add saltiness later.).
- Heat olive oil in saute pan. Add chicken pieces to hot oil and brown on each side (about 3 - 5 minutes per side). Remove chicken from the pan, and set aside.
- Toss garlic, potatoes and carrots in the remaining olive oil and chicken fond in the saute pan. Season vegetables with salt (lightly) and pepper, and sprinkle with the rosemary leaves. Saute and stir until the vegetables start to brown (about 5 - 10 minutes).
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Jambon Braise au Madere, also known as Braised Ham with Madeira Sauce is a quintessential French dish that is simple yet elegant. Made with ham steak cooked in a …
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