Chicken au Champagne

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

Ingredients

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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