Recipe from Christine, inspired by “French Women Don’t Get Fat”.
So simple, yet so delicious and elegant (*editor’s note: just like me).
Ingedients:
- 4 organic chicken breasts, with skin and bone
- herbs (thyme, rosemary, chives), chopped
- 1 cup Champagne
- salt and pepper, to taste
Preparation:
Under the chicken skin, place chopped up herb mixture with some pepper.
Place chicken breasts in a roasting pan with skin down and season it. Pour 1/2 cup of Champagne over breasts.
Preheat the oven to broiler setting (500°F). Place the pan under the broiler for 3 minutes. Turn and broil the other side for 5 minutes, watching carefully until the skin is brown.
Remove the chicken from the broiler, baste with the pan juices and add the remaining Champagne.
Adjust temperature to 475°F and bake the chicken on a lower rack for 25-30 minutes, basting at least twice.
Serve with sautéed mushrooms. Drink the rest of the Champagne with your meal.
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