CHAMPAGNE CHICKEN
This creamy champagne chicken is the ultimate restaurant-quality meal. A comfort meal that consists of bone-in chicken thighs and mushrooms tossed in a delicious cream sauce.
Provided by Julie Maestre
Categories Entree
Time 55m
Number Of Ingredients 13
Steps:
- In a small bowl, combine the paprika, garlic powder, and Italian seasoning. Season the chicken with salt, pepper, and the spice blend.
- Heat 2-3 tbsp oil in a large skillet over medium-high heat. Cook the chicken for 5-6 minutes on each side. Remove the chicken from the skillet and set it aside.
- Add the mushrooms to the skillet and cook for 2-3 minutes. Remove the mushrooms from the skillet and set them aside.
- Reduce the heat to medium-low. Add the shallots and garlic to the skillet and cook for 40 seconds. Add more oil if needed.
- Add the champagne and deglaze the skillet. Let the champagne reduce by half, this should take about 5 minutes.
- Stir in the heavy cream and parmesan cheese. Add the chicken back to the skillet, skin-side up. Cover, and cook for 25 minutes or until the chicken is fully cooked through.
- Once the chicken is fully cooked, add the mushrooms back to the skillet, check for seasoning, and enjoy!
Nutrition Facts : Calories 446 kcal, Carbohydrate 6 g, Protein 21 g, Fat 36 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 173 mg, Sodium 130 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 18 g, ServingSize 1 serving
CHICKEN AU CHAMPAGNE
This rustic, yet elegant Chicken au Champagne is sure to please everyone around the dinner table! It's perfect for date night or a casual weeknight meal.
Provided by Lisa Johnson
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Heat olive oil in a large skillet.
- Add chicken to skillet and seer for 3 minutes on each side.
- Remove chicken, and place on a plate.
- Remove pan from heat, and add shallots. Heat and stir for 1 minute.
- Add the Champagne and scrape bottom of pan to remove all of the cooked bits.
- Place the chicken back in the pan, baste with the champagne sauce and place in the oven. Bake for 25 to 30 minutes until thoroughly cooked.
- Heat butter in a large non-stick pan. Add the mushrooms and cook for 5 minutes.
- Remove chicken from oven, and add the sauteed mushrooms. Stir in the tarragon and drizzle with lemon juice.
- Serve with brown rice and Haricot Vert (French green beans).
Nutrition Facts : Calories 436 kcal, Carbohydrate 3 g, Protein 39 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 130 mg, Sodium 122 mg, Sugar 1 g, ServingSize 1 serving
CHAMPAGNE CHICKEN
Champagne chicken is a wonderfully creamy chicken recipe made with mushrooms and a luscious sparkling wine cream sauce. It sounds and tastes fancy but it is an easy, 30-minute dinner recipe.
Provided by Kristen Stevens
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Cut the chicken breasts in half horrizontally to make 4 thin pieces.
- In a shallow bowl, mix 2 tablespoons of cornstarch, Italian seasoning, garlic powder, onion, powder, sea salt, and pepper. Add the chicken and coat it well.
- Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large, non-stick frying pan over medium-high heat. Add the chicken and cook until it's golden on both sides, about 6 minutes. Remove the chicken from the pan.
- Add the remaining tablespoon of butter and 1 tablespoon of oil to the pan then add the mushrooms and let them cook for about 5 minutes, until they're softened. Stir the thyme into the mushrooms then transfer them to the plate with the chicken.
- Add the remaining tablespoon of oil to the pan and add the onion. Cook until it is softened, about 3 minutes. Add the champagne to the pan, bring it to a boil, and scrape up any bits that are stuck on the bottom of the pan.
- Add the chicken stock, cream, chicken, and mushrooms to the pan and simmer for 2-3 minutes, or until the chicken is fully cooked.
- Mix the remaining 1 tablespoon of cornstarch with a little water and add it to the pan to thicken that sauce.
Nutrition Facts : ServingSize 1 = 1 piece of chicken + ¼ of the sauce, Calories 513 kcal, Carbohydrate 15 g, Protein 17 g, Fat 41 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 135 mg, Sodium 815 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 19 g
CHICKEN SHIRLEY RECIPE - (5/5)
Provided by dhoffmanlatter
Number Of Ingredients 9
Steps:
- 1. season chicken with seasonings. melt butter in skillet over medium high heat and brown chicken on both sides. transfer to large baking dish. 2. combine soup and curry and pour over chicken. bake one hour. remove chicken and cut into pieces. stir sour cream, sauteed mushrooms, and almonds into sauce. return chicken to dish. spoon sauce over chicken. 3. bake in 350 degree oven till browned.
CHICKEN WITH CHAMPAGNE AND 40 CLOVES OF GARLIC
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
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.
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