Recipes

Chicken Au Champagne

Monte Mills

Chicken Au Champagne

Monte Mills

champagne icon“No two batches are ever exactly the same”

champagne icon“No two batches are ever exactly the same”

Ingredients

  • 4 chicken breasts (with skin on)
  • Salt and pepper
  • 1 shallot, quartered
  • 1 cup of champagne (Veuve Clicquot Yellow Label Brut recommended)

Directions

  1. Place 4 chicken breasts in a roasting pan and season them. Pour ½ cup of champagne over chicken breasts. Make a slit in each chicken breast and insert a piece of shallot.
  2. Place the pan under the broiler, skin-side down, for 3 minutes, until the skin is nicely browned. Turn and broil the other side for 5 minutes.
  3. Remove the chicken from the broiler, baste with the pan juices, and add the remaining ½ cup of champagne. Adjust the oven temperature to 475 degrees and bake the chicken for 30 minutes, basting once or twice.
  4. Plate the chicken alongside slices from a French baguette or sourdough loaf.
  5. Serve the remainder of the bottle of champagne with the meal.
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