Bonjour, bienvenue à la nourriture de ce mois-ci du monde, la France! Hello, welcome to this month’s Food of the World – France! Let me just start by saying, this Chicken au Champagne is going to blow your mind!! The flavors are absolutely amazing. I am not a Champagne lover, I actually can’t stand the taste of it. When combined with chicken, and tarragon, il est magnifique!
How crazy is it, that I used a cast iron skillet to make a meal with Champagne? It worked perfectly, and adds a nice rustic touch to this gourmet meal. Oh yes, this is a restaurant quality meal that you can surely impress your dinner guests with!
Impressive, elegant, delicious, and simple to prepare. That is a perfect meal in my book. 😉
Preheat oven to 375 degrees. Heat 1 Tablespoon of olive oil in a large skillet. Seer the chicken, about three minutes on each side…..
Remove chicken, and place on a plate…..
Remove pan from heat, and add shallots……
Have the champagne ready to go BEFORE you add the shallots. They cook very quickly! Add the champagne…..
My shallots got a bit too brown, but don’t worry, it didn’t ruin the dish. 😉 Scrape the bottom of the pan to remove the cooked bits, and add the chicken back to the pan…..
Baste chicken with the sauce and place in preheated oven and bake for 25 minutes, until thoroughly cooked.
While the chicken is baking, heat butter in a non-stick pan. Add the mushrooms and cook for 5 minutes…..
Remove chicken from oven, and add the mushrooms and tarragon to the skillet…..
Gently stir to combine and drizzle with fresh lemon juice. Serve with brown rice and Hericot Vert (French green beans – recipe coming soon)…..
Pour sauce over the chicken and oooh, la la!!
*Disclaimer* I did not use French Champagne – blasphème! I just could not wrap my head around the thought of using a $60 bottle of Veuve Clicquot, in a main dish. That is a champagne to savor and enjoy! I used Korbel Brut, at $14 a bottle it is a much better choice.
This dish would traditionally be made with skin on, bone in, chicken breasts, but those can be difficult to find. I used chicken thighs, and probably always will. 😉
Sorry, there is no substitute for the champagne in in this dish.
Chicken au Champagne
|Prep time||10 minutes|
|Cook time||35 minutes|
|Total time||45 minutes|
|Meal type||Main Course|
- 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)
|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).|
If chicken thighs are small, you can easily fit 6 in the pan.
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