Chicken Au Champagne
Chicken Au Champagne
From the book, French Women Don't Get Fat
4 chicken breasts (with skin and bone)
Salt and freshly ground pepper
Chervil, tarragon or thyme
1 shallot, quartered
1 cup Champagne
Place chicken in a roasting pan and season them. Pour 1/2 cup of the Champagne over chicken. Make a slit in each piece of chicken and insert a piece of shallot.
Place the pan under the broiler, skin side down, for three minutes, until the skin is nicely browned. Turn and broil the other side for 5 minutes.
Remove chicken from the broiler, baste with pan juices and add the remaining 1/2 cup of Champagne. Adjust the oven temperature to 475 degrees and bake chicken for 30 minutes, basting once or twice.
Serve over brown rice with sauteed mushrooms.
Wine Suggestion: Champagne.