CHICKEN AU CHAMPAGNE
| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 35 minutes |
| Total time | 45 minutes |
| Meal type | Main Course |
INGREDIENTS
- 1 Tablespoon olive oil
- 4 organic chicken breasts or thighs (skin on, bone in)
- sea salt and ground black pepper (to taste)
- 1 Large shallot (minced)
- 1 cup Brut Champagne
- 2 Tablespoon unsalted butter
- 1 cup sliced mushrooms
- 2 Tablespoons chopped, fresh tarragon
- fresh lemon juice (to garnish)
DIRECTIONS
| Preheat oven to 375 degrees. Heat olive oil in a large skillet. | |
| Add chicken to skillet and seer for 3 minutes on each side. | |
| Remove chicken, and place on a plate. | |
| Remove pan from heat, and add shallots. Heat and stir for 1 minute. | |
| Add the Champagne and scrape bottom of pan to remove all of the cooked bits. | |
| Place the chicken back in the pan, baste with the champagne sauce and place in the oven. Bake for 25 to 30 minutes until thoroughly cooked. | |
| Heat butter in a large non-stick pan. Add the mushrooms and cook for 5 minutes. | |
| Remove chicken from oven, and add the sauteed mushrooms. Stir in the tarragon and drizzle with lemon juice. | |
| Serve with brown rice and Haricot Vert (French green beans). | |
NOTE
If chicken thighs are small, you can easily fit 6 in the pan.
