Add the tomatoes, 1/2 cup of the reserved liquid, orange zest and juice, Madeira, raisins, vinegar, honey, cinnamon, salt and pepper.

Add Madeira and season with salt if necessary.

Add soy sauce, Madeira, sugar, caraway seeds and cream.

The sauce is made by sauteeing the mushrooms in a little of the beef renderings, then adding Madeira, which contributes a lovely sweet essence.

Add the cream, Madeira, salt and pepper (and a half cup of the mushroom-soaking liquid, if using dried morels) and simmer over medium-low heat for five minutes.

Add Madeira, and cook over medium- to medium-high heat, turning chicken occasionally so it continues to brown and cook evenly.

Add chicken stock and Madeira, bring to a boil, then cover.

Add the orange juice and Madeira or port, salt, pepper and stock.