Chicken Au Champagne

Chicken is one of those proteins that has the ability to take on any medium. Spanish style, Mediterranean, or Asian fusion chicken has a yummy savory home where ever it goes. I have made a lot of chicken dishes but this one has become one of my favorites. There is nothing like a super juicy bird with a wonderful sauce and veggies to go along side.

• 1 Tablespoon olive oil

• 1 ½ pack each organic drumsticks and thighs (did a lot for lunch)

• sea salt and ground black pepper (to taste)

• 1 Large shallot (minced)

• 1 cup Brut Champagne

• 2 Tablespoon unsalted butter

• 1 cup sliced mushrooms

• 2 Tablespoons chopped, fresh tarragon

• fresh lemon juice (to garnish)

• 1 grated clove of garlic

Preheat oven to 375 and heat oil in a large skillet

Rinse and clean chicken removing excess fat. Season liberally with salt, pepper, and grated garlic. Add the chicken to the pan and sear on both sides (remember brown food is good food, like 5min each side)

Remove chicken from the pan and place on a plate. Remove pan from the heat and add the shallots. Heat and stir for 1 min or so.

Add the Champagne (if you don’t have champagne use white wine which most people have in the kitchen I just happened to have champagne from the weekend) and scrape the bottom of the pan to remove all the cooked bits.

Add butter to the pan and sauté the mushrooms in the pan with the sauce.

Pour the sauce into a separate non-stick oven safe pan and add the chicken. Bake in the oven until the chicken is cooked through (25-30min)

Remove from the oven and add the tarragon and drizzle with lemon juice.

I chose to serve with Roasted Lemon Parmesan Brussel Sprouts and Roasted potatoes. Anything goes great with this chicken. Try with fresh string beans and brown rice, or whip up some garlic mash potatoes and wilted broccoli rabe.