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
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!
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2020/07/chicken-and-shallots-with-dijon-champagne-sauce/