Champagne Chicken
Who knew you could make the most delicious chicken dish using a bottle of champagne? It’s elegant. It’s luxurious. It’s easy. Let’s get started!
How to prep Champagne Chicken?
Prep is a breeze for the Champagne Chicken dish. Take your chicken breasts out 20 minutes prior to cooking so that we can get a more even cook. When you cook cold chicken straight from the fridge, the outer layers may cook faster while the center remains undercooked. Bringing it closer to room temperature is definitely going to help the chicken cook evenly throughout!
Pat dry the chicken breasts and remove any excess moisture. This is going to help the seasoning adhere more evenly and not dilute any of the seasoning (think of it like you need a clean, dry canvas before adding anything to it). Removing that excess moisture is also going to help with more even browning and help you get that nice, golden and crispy skin we all love. We just season with sea salt on both sides and you can set this to the side until we’re ready to go!
There are really not many more ingredients to this dish. You can prep your shallots by finely mincing them. Prep your garlic by chopping finely as well. Grab some Italian parsley and chop up roughly to garnish at the very end of the dish.
What type of champagne to use for Champagne Chicken?
You can really use anything here (sparkling white wine, prosecco, brut, etc). It doesn’t have to break the bank. I actually used a smaller (375 ml) bottle that I had on hand! Sidebar, we actually bought this bottle to bring to the hospital after I delivered my son but never ended up drinking it! So when I wanted to create a recipe for this Champagne Chicken I was THRILLED to find this bottle laying around. You can also use half of a full size bottle of champagne and then save the rest to enjoy with the meal!
The sauce:
OK guys, let’s talk about the sauce. We’re not messing around here! I mean, we use a bottle of champagne for this sauce for crying out loud! Something magical happens when you reduce the champagne down with the butter, shallots and garlic. Add some chicken stock and reduce it a little bit more, and then finish off with a splash of cream. LUXURY!
What to serve with Champagne Chicken?
Lemon Parmesan Asparagus
Garlic Green Beans
Side salad
Oven roasted potatoes
Rice
Grilled zucchini
Beer Pairing Suggestion for Champagne Chicken:
“Spot on Pils” from Thirsty Planet Brewing
You could totally pair this dish with a glass of champagne since you’re already using some in the sauce, but I really like a crisp Pilsner here! The sauce is savory and perfectly rich and I find the light, crisp maltiness from this Czech-style Pilsner pairs really nicely with this Champagne Chicken.
Kitchen Tools Used:
Ingredients:
[serves 2-4]
2-4 chicken breasts (1 per person)
1 shallot, minced
2 cloves of garlic, finely chopped
1 tbsp butter
½ bottle of champagne (375 ml)
¾ cup chicken stock
⅓ cup heavy cream
Italian parsley
2 tbsp olive oil
Sea salt
Crusty bread on the side
Preparation:
Take chicken breast out of the fridge 20 minutes prior to cooking. Pat dry and season with sea salt on both sides.
Finely mince a shallot and chop the two cloves of garlic
In a pan over medium heat, add some olive oil and then sear chicken thighs for 5 minutes on each side. Set to the side on a plate to rest.
Reduce heat slightly and add a knob of butter, shallots and garlic. Sautée for 1-2 minutes.
Deglaze with champagne, raise the heat to medium-high, and stir as the golden bits from the bottom of the pan will release. Let this reduce for about 10 minutes (or try the nose test: if you feel a burning sensation in your nose when smelling the sauce then keep cooking since the alcohol hasn’t fully cooked off yet). It should be reduced by half.
Add chicken stock and reduce for 5 more minutes. The sauce should be thicker by this point.
Add in heavy cream and stir for 2-3 more minutes.
Add chicken breast back in and let the chicken finish cooking in the sauce. The chicken should reach an internal temperature of 165 degrees. Spoon some of the sauce over the chicken as it finishes cooking in the pan.
Garnish with parsley and serve with crusty bread to soak up the sauce.
