Tuesday, January 18, 2011

Champagne Chicken

  • Chicken Breasts
  • 1/2 Bottle Champagne
  • 1-2 Shallots, cut into fourths
  • 1/2 an Onion, chopped
  • Baby Carrots
  • Fresh Thyme

  1. Preheat oven to 475 degrees.
  2. Brown chicken in pan on med-high for 5 mins (I used level 7 out of 10 on my stove). Add 1/4 cup champagne to the pan after minute 3.
  3. Place a slit in each breast and insert a quarter shallot. Flip and brown for 3-5 more mins on side 2. If pan becomes completely dry, add a little more champagne.
  4. Place carrots, onion and any remaining shallot quarters into baking dish. Add chicken, then pan drippings, then 1/2 cup champagne and thyme.
  5. Bake for 20 minutes, then baste and add 1/4 cup more champagne.
  6. Bake for 10 more minutes.
  7. Serve remaining champagne with dinner.

Optional Sauteed Mushrooms
  • Olive Oil
  • 1-2 Shallots
  • 1 Tbs Butter
  • 6 Mushrooms, sliced
  • Fresh Thyme
10 mins before chicken will be done, heat oil in pan over med-low (I used level 3 out of 10). Add shallots and butter. Wait 2 mins, then add mushrooms and thyme.

Everyone likes this chicken, even cats.

No comments:

Post a Comment