Champagnechickenstegtkyllingmedchampagne Recipes

CHAMPAGNE CHICKEN

Steps:

• Lightly dust chicken breasts with flour and a little salt and pepper.
• In a large skillet, lightly brown chicken breasts to a nice golden brown in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
• Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.

CHAMPAGNE CHICKEN RECIPE - (4.3/5)

Steps:

• Melt the butter with the olive oil in a large saucepan over medium heat. Mix the flour, salt, and pepper together in a large bowl. Dredge the chicken in the flour mixture. Saute the chicken for 5 minutes. Turn over and add the champagne. Cook for another 12-15 minutes (if you're using thighs instead of breasts, they'll cook in less time...8-10 minutes). Add the cream and rosemary and gently stir the sauce to combine. Cook until the sauce is thickened (if the chicken is done before this point, remove and set on a serving platter, while the sauce finishes). Plate the chicken and spoon the sauce over the top. Serve with a hunk of bread to sop up the extra sauce and enjoy!

CHAMPAGNE GLAZED CHICKEN

Steps:

• Grill, bake or pan-sear chicken breasts until no longer pink in center.
• In a small saucepan add champagne, brown sugar, honey, Dijon and tarragon.
• Over medium heat, stir mixture often until a glaze forms, about 4 minutes.
• Return chicken to pan and turn chicken several times to glaze.

CHAMPAGNE COCKTAIL

Steps:

• Soak a sugar cube with 2 to 3 dashes bitters. Drop the sugar cube into a chilled flute. Add 3/4 ounce brandy, if desired. Top with champagne.

CHICKEN BREASTS WITH CHAMPAGNE SAUCE

Steps:

• Heat butter in a medium skillet. Add chicken, and brown on both sides, about 6--10 minutes per side. Remove chicken to a 1-quart baking dish, reserving drippings in skillet.
• Add mushrooms to skillet, and sauté; remove mushrooms, and set aside.
• Stir champagne into drippings in skillet; simmer until thoroughly heated, stirring occasionally. Pour over chicken; cover and bake at 350°F for 20 minutes or until chicken is done.
• Remove chicken to platter, reserving liquid. Add sour cream, salt, and pepper to reserved liquid; whisk until smooth. Pour over chicken, top with mushrooms, and serve.

CHICKEN WITH CHAMPAGNE AND 40 CLOVES OF GARLIC

Steps:

• Preheat the oven to 325 degrees F. Heat a large, heavy-bottomed Dutch oven over medium-high heat. When hot, add the oil. Season the chicken on both sides with 2 teaspoons salt and 1 teaspoon pepper. Working in batches so as to not crowd the pot, sear the chicken, skin side down, until golden brown, about 6 minutes per batch. Brown briefly on the second side, then transfer the browned chicken to a plate.
• Add the garlic to the pot and cook, stirring, until lightly golden, 1 to 2 minutes. Add the lemon juice, Champagne, broth, and thyme, and return the chicken to the pot, nestling the pieces down into the liquid. Make sure some of the garlic is sitting on top of the chicken. Bring the liquid to a boil, cover the pot, and place in the oven. Cook, stirring once midway to ensure even cooking, until the chicken is falling-off-the-bone tender, about 1 hour and 15 minutes.
• Transfer the chicken and some of the garlic to a platter, and cover to keep warm. Remove and discard the thyme sprigs.
• In a medium bowl, mash the flour and butter together to form a smooth paste. Slowly whisk 1/2 cup of the hot juices from the pot into the paste until smooth, then add this mixture to the pot along with 2 tablespoons of the parsley, and whisk to combine. Don't worry if some of the garlic cloves get smashed -- they will help to thicken and enrich the sauce. Cover and cook over medium heat until the gravy has thickened, 10 to 20 minutes longer. Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper, or more to taste. Serve the chicken with the gravy spooned over the top and sprinkled with the remaining 1 tablespoon parsley.