Chicken in Champagne Sauce

This chicken in champagne sauce is an unforgettable single-skillet experience, assembled in less than an hour!
Photo by Robert P.
Adapted from foodgawker.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from foodgawker.com

Ingredients

  • 8

    ounce slab or thick cut bacon, coarsely chopped

  • 2 - 3

    pounds chicken thighs

  • Salt and pepper, to taste

  • 1/3

    cup shallots, minced

  • 8

    ounces white or crimini mushrooms, sliced

  • 1/4

    teaspoon dried thyme

  • 1/4

    teaspoon dried tarragon (or 1/2 teaspoon fresh chopped)

  • 1

    cup champagne

  • 1

    cup chicken broth

  • 1/4

    cup heavy cream

  • Chives to garnish, chopped

Directions

In a large skillet or dutch oven, cook the bacon over medium-low heat until just crispy, about 6 minutes. As the bacon cooks, pat the chicken thighs dry with paper towels and season with salt and pepper. Remove the bacon with a slotted spoon and set on some paper towels to drain. Increase the skillet heat to medium-high, then add the chicken thighs, skin-side down. Brown on each side until golden, about three minutes per side, then remove and set aside. (Adjust the heat as needed to prevent burning, and don’t overcrowd the skillet; brown the chicken in batches if needed). Once the chicken is browned, decrease the heat to medium-low, then add the shallots; sauté until starting to soften, about 2 minutes. Add the mushrooms and sauté until they start to release their liquid, about 4 minutes, stirring often. Stir in the thyme and tarragon, then return the chicken pieces to the skillet, skin-side up. Pour in equal parts champagne and chicken broth to cover 2/3 of the chicken pieces, about 1 cup each. Bring to a simmer, cover, reduce heat to low, and braise until the chicken is cooked through and tender, about 20 minutes. Uncover the skillet and increase heat to medium. Remove the chicken and set aside. Simmer the sauce until reduced by a third, about 6 minutes. Stir in the heavy cream, remove from heat, and add salt and pepper to taste. Return the chicken to the skillet, spoon the sauce over the chicken, garnish with the bacon pieces and chives, and serve with mashed potatoes and asparagus.

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