For a more effortless and secure experience on our site, please consider updating your browser
Sell with Us

Easy Champagne Chicken Recipe

May 08, 2017
Easy Champagne Chicken Recipe

Looking for some delicious dishes to make over the Christmas break?

Stuck for ideas? In the spirit of the festive season, one of our favourite recipes is the healthy Chicken au Champagne dish from the blog French Women don’t Get Fat. This dish not only looks incredible, smells delightful and tastes amazing.

Your guests or family may think you have been in the kitchen slaving for hours to create this meal, however this fabulous recipe can be cooked and served in just over half an hour! The best things is there is zero fat added and the chicken cooks in the sparkling wine for delicious flavour!

Cooking with sparkling wine adds flavour, and the calories of the alcohol burn off in the pan. Wine can add depth to a dish, but for elegance of finish nothing beats sparkling and what dish could be more appropriate for a festive occasion?

This is the perfect dish for cooking while entertaining as once you get it going, it needs no minding, giving you ample time to prepare the rest of the dinner and more importantly spend time with the people you care about.

Ingredients

  • 4 chicken breasts (with skin and bone)
  • Salt and freshly ground pepper
  • Chervil, tarragon, or thyme (optional)
  • 1 shallot, quartered
  • 1 cup of mushrooms
  • Sage to garnish
  • Lemon juice
  • Butter
  • 1 cup Sparkling Wine (Chandon Brut recommended)

Yield: 4 Servings

Recipe

Place the chicken breasts in a roasting pan, and season them. Pour 1/2 cup of the Champagne over breasts. Make a slit in each breast and insert a piece of shallot.

Place the pan under the broiler, skin-side up, for 3 minutes, until the skin is nicely browned. Turn and broil the other side for 5 minutes.

Remove the chicken from the broiler, baste with the pan juices, and add the remaining 1/2 cup of Chandon. Adjust the oven temperature to 475 degrees and bake the chicken for 30 minutes, basting once or twice.

Serve over brown rice. Sautéed mushrooms add a special touch and go beautifully with the Chandon. (In a warm frying pan with a touch of olive oil, add clean, roughly chopped mushrooms, and cook for a few minutes. Add a few drops of lemon juice, freshly chopped sage, seasoning to taste and 1 tablespoon of butter.) Pour the cooking juices from the chicken over the meat and rice. Serve the remainder of the bottle of sparkling (about 6 glasses) with the meal.

Now that you have a beautiful recipe to serve, it’s a good idea to have some pretty platters, special servingware and a lovely dinner setting. Below is a selection some of our favourite table top wares all worthy of a festive season lunch or dinner.


We hope you found this article helpful. If you are ready to start building your wish list of products, then be sure and check out our Servingware ad Cook Books.


House of Home is an online marketplace. We bring together retailers from across Australia and let you search 80,000 plus products in one location. There’s no place like it.

Follow House of Home: Email | Instagram | Facebook | YouTube | Pinterest