Chicken and Shallots with Dijon Champagne Sauce
Don’t let that fancy recipe title fool you – this is one of the easiest chicken dishes you’ll ever make. But the sauce is so decadent that it’s perfect for a dinner party or special dinner at home. You only need a few ingredients plus a whole chicken (cut up) and 30 minutes later you’ll have this on the table.
- 1 whole chicken, cut into parts (bone in best for flavor)
- Salt and pepper
- 1 stick butter
- 4 large shallots, thinly sliced
- 1 cup heavy cream
- 1 cup Champagne (or any other sparkling wine or white wine will work)
- 1 tablespoon Dijon mustard
- Chopped scallions, for garnish
- Pat chicken pieces dry with paper towels then season with salt and pepper. Melt the butter over medium high heat in a Dutch oven, and when bubbly, add the chicken pieces, skin side down. Cook until very browned, about 5 minutes, then turn pieces and cook until the other side is browned. Remove chicken to a platter.
- Add the shallots to the pot and cook, stirring often, until softened and starting to caramelize, about 5-10 minutes. Add the cream, Champagne, and mustard and stir together. Return chicken to the pot, skin side up, and bake at 375 degrees, without a lid so the skin stays crisp, until the chicken is cooked through, about 15-20 minutes more.
- Remove chicken to a platter and pour the sauce into a gravy boat to serve alongside the chicken. Great with rice, mashed potatoes, or noodles - anything to sop up that delicious sauce!