Chicken au Champagne

French Women Don't Get Fat by Mireille Guiliano; Knopf (2004)

Chicken au Champagne

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    4 chicken breasts (with skin and bone) 1 cup Champagne (Veuve Clicquot Yellow Label Brut recommended)
    Salt and freshly ground pepper 1 shallot, quartered
    Chervil, tarragon, or thyme (optional) Cooked brown rice for serving


    Prep: 5 min Total: 45 min
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    • 1

      Place the chicken breasts in a roasting pan and season them. Pour 1/2 cup of the Champagne over the breasts. Make a slit in each 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 1/2 cup Champagne. Add additional herb, if using. Adjust the oven temperature to 475 degrees and bake the chicken for 30 minutes, basting once or twice.

    • 4

      Serve over brown rice. Pour the cooking juices from the chicken over the meat and rice. Serve the remainder of the bottle of Champagne (about 6 glasses) with the meal.

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