Chicken au Champagne

Hello Fabulous Ladies! I hope you are all well and enjoying the arrival of Spring!

September brings not only Spring but another special day – that’s right the Food Lady had a birthday this week. I was wonderfully spoilt over the weekend by friends and family and as you can imagine there was consumption of much good food and booze.

On Sunday we had a champagne breakfast and as I sat sipping my Moet it occurred to me that I cook with a lot of red and white wine, however have never used the bubbly variety.

So I set about to find a tasty recipe using champagne. And what I found is a gem that will be making it’s way onto my regulars list – Chicken au Champagne.

It is fabulously easy, only had four ingredients and incredibly tasty. Rather than using chicken breast (as in the original recipe) I used a whole chicken quartered and served it with chat potato, sauteed mushroom and green beans. Be generous with the bubbly both in the dish and in your glass.

I hope you enjoy this recipe for Chicken au Champagne as much as did.

Michelle

Chicken au Champagne

Ingredients

Serves 4:

4 chicken breasts (with skin and bone)
Salt and freshly ground pepper
Chervil, tarragon, or thyme (optional)
1 French shallot, quartered
1 cup Champagne

Method

Place the chicken breasts in a roasting pan, and season them. Pour 1/2 cup of the Champagne over breasts. Make a slit in each breast and insert a piece of shallot.Place the pan under a hot grill, skin-side up, for 3 minutes, until the skin is nicely browned. Turn and grill the other side for 5 minutes.

Remove the chicken from the grill, baste with the pan juices, and add the remaining 1/2 cup of Champagne. Place in an oven preheated to 220C and bake the chicken for 30 minutes, basting once or twice.

Pour the cooking juices from the chicken over the meat. Serve the remainder of the bottle of Champagne with the meal.

(Original recipe source: www.frenchwomendontgetfat.com)