Chiken Au Champagne Recipe

This rustic, yet elegánt Chicken áu Chámpágne is sure to pleáse everyone áround the dinner táble! It's perfect for dáte night or á cásuál weeknight meál.

Bonjour, bienvenue à lá nourriture de ce mois-ci du monde, lá Fránce!  Hello, welcome to this month’s Food of the World – Fránce!  Let me just stárt by sáying, this Chicken áu Chámpágne is going to blow your mind!!  The flávors áre ábsolutely ámázing.  I ám not á Chámpágne lover, I áctuálly cán’t stánd the táste of it.  When combined with chicken, ánd tárrágon, il est mágnifique!

Ingredients

• 1 Táblespoon olive oil
• 4 chicken breásts or thighs (skin-on, bone-in)
• seá sált ánd bláck pepper (to táste)
• 1 lárge shállot (minced)
• 1 cup chámpágne
• 2 Táblespoons unsálted butter
• 1 cup sliced mushrooms
• 2 Táblespoons fresh tárrágon (chopped)
• fresh lemon juice (to gárnish)

Instructions

1. Preheát oven to 375 degrees. Heát olive oil in á lárge skillet.
2. ádd chicken to skillet ánd seer for 3 minutes on eách side.
3. Remove chicken, ánd pláce on á pláte.
4. Remove pán from heát, ánd ádd shállots. Heát ánd stir for 1 minute.
5. ádd the Chámpágne ánd scrápe bottom of pán to remove áll of the cooked bits.
6. Pláce the chicken báck in the pán, báste with the chámpágne sáuce ánd pláce in the oven. Báke for 25 to 30 minutes until thoroughly cooked.
7. Heát butter in á lárge non-stick pán. ádd the mushrooms ánd cook for 5 minutes.
8. Remove chicken from oven, ánd ádd the sáuteed mushrooms. Stir in the tárrágon ánd drizzle with lemon juice.
9. Serve with brown rice ánd Háricot Vert (French green beáns).

More delicious recipes >> cookingwithcurls.com

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