This rustic, yet elegant Chicken au Champagne is sure to please everyone around the dinner table! It’s perfect for date night or a casual weeknight meal.
Ingredients
- 1 Tablespoon olive oil
- 4 chicken breasts or thighs (skin-on, bone-in)
- sea salt and black pepper (to taste)
- 1 large shallot (minced)
- 1 cup champagne
- 2 Tablespoons unsalted butter
- 1 cup sliced mushrooms
- 2 Tablespoons fresh tarragon (chopped)
- fresh lemon juice (to garnish)
Instructions
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Preheat oven to 375 degrees. Heat olive oil in a large skillet.
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Add chicken to skillet and seer for 3 minutes on each side.
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Remove chicken, and place on a plate.
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Remove pan from heat, and add shallots. Heat and stir for 1 minute.
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Add the Champagne and scrape bottom of pan to remove all of the cooked bits.
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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.
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Heat butter in a large non-stick pan. Add the mushrooms and cook for 5 minutes.
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Remove chicken from oven, and add the sauteed mushrooms. Stir in the tarragon and drizzle with lemon juice.
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Serve with brown rice and Haricot Vert (French green beans).
By: Lisa Johnson
(Grabbed from: https://cookingwithcurls.com/2014/06/09/chicken-au-champagne/)