Chicken and Shallots with Dijon Champagne Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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!
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2020/07/chicken-and-shallots-with-dijon-champagne-sauce/