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