CHAMPAGNE CHICKEN
This creamy champagne chicken is the ultimate restaurant-quality meal. A comfort meal that consists of bone-in chicken thighs and mushrooms tossed in a delicious cream sauce.
Provided by Julie Maestre
Categories Entree
Time 55m
Number Of Ingredients 13
Steps:
- In a small bowl, combine the paprika, garlic powder, and Italian seasoning. Season the chicken with salt, pepper, and the spice blend.
- Heat 2-3 tbsp oil in a large skillet over medium-high heat. Cook the chicken for 5-6 minutes on each side. Remove the chicken from the skillet and set it aside.
- Add the mushrooms to the skillet and cook for 2-3 minutes. Remove the mushrooms from the skillet and set them aside.
- Reduce the heat to medium-low. Add the shallots and garlic to the skillet and cook for 40 seconds. Add more oil if needed.
- Add the champagne and deglaze the skillet. Let the champagne reduce by half, this should take about 5 minutes.
- Stir in the heavy cream and parmesan cheese. Add the chicken back to the skillet, skin-side up. Cover, and cook for 25 minutes or until the chicken is fully cooked through.
- Once the chicken is fully cooked, add the mushrooms back to the skillet, check for seasoning, and enjoy!
Nutrition Facts : Calories 446 kcal, Carbohydrate 6 g, Protein 21 g, Fat 36 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 173 mg, Sodium 130 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 18 g, ServingSize 1 serving
SENSUAL CHICKEN WITH CHAMPAGNE
I came up with this recipe because I made Sharon 123's recipe for Recipe #144056 and thought it would enhance this dish nicely. Of course you can use olive oil. I was going for a chicken paprikash dish without the fat of sour cream and add lots of veggies like carrots, mushrooms and onions. Makes it a light dish for Valentines Day--saves room to share a sensual dessert for two!
Provided by Rita1652
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix the first 3 ingredient together.
- Coat tenderized chicken with the flour mixture and let sit to absorb while stir frying veggies.
- In a very large non stick pan, heat oil and stir fry carrots, mushrooms, and onions 2 minutes over high heat add garlic stirring constantly for 3 more minute. Remove veggies and keep warm.
- In the same pan brown one side of chicken adding oil only if needed for 1 minute. Flip and top with the cooked veggies cooking for 2 minutes.
- Pour in the champagne cook for 3 minutes.
- Add herbs and stir in paste cook till the champagne is reduced in half and sauce is glistening.
- Season with salt and pepper if needed.
- Garnish with fresh herbs.
- Serve over white rice or noodles.
CHAMPAGNE CHICKEN
Elegant and easy. Serve over hot rice.
Provided by Barbara Edwards
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Lightly dust chicken breasts with flour and a little salt and pepper.
- In a large skillet, lightly brown chicken breasts to a nice golden brown in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
- Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.
Nutrition Facts : Calories 691.5 calories, Carbohydrate 12.8 g, Cholesterol 231.5 mg, Fat 52.5 g, Fiber 0.8 g, Protein 31.9 g, SaturatedFat 28.8 g, Sodium 709.1 mg, Sugar 1.4 g
CHICKEN WITH CHAMPAGNE AND 40 CLOVES OF GARLIC
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Heat a large, heavy-bottomed Dutch oven over medium-high heat. When hot, add the oil. Season the chicken on both sides with 2 teaspoons salt and 1 teaspoon pepper. Working in batches so as to not crowd the pot, sear the chicken, skin side down, until golden brown, about 6 minutes per batch. Brown briefly on the second side, then transfer the browned chicken to a plate.
- Add the garlic to the pot and cook, stirring, until lightly golden, 1 to 2 minutes. Add the lemon juice, Champagne, broth, and thyme, and return the chicken to the pot, nestling the pieces down into the liquid. Make sure some of the garlic is sitting on top of the chicken. Bring the liquid to a boil, cover the pot, and place in the oven. Cook, stirring once midway to ensure even cooking, until the chicken is falling-off-the-bone tender, about 1 hour and 15 minutes.
- Transfer the chicken and some of the garlic to a platter, and cover to keep warm. Remove and discard the thyme sprigs.
- In a medium bowl, mash the flour and butter together to form a smooth paste. Slowly whisk 1/2 cup of the hot juices from the pot into the paste until smooth, then add this mixture to the pot along with 2 tablespoons of the parsley, and whisk to combine. Don't worry if some of the garlic cloves get smashed -- they will help to thicken and enrich the sauce. Cover and cook over medium heat until the gravy has thickened, 10 to 20 minutes longer. Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper, or more to taste. Serve the chicken with the gravy spooned over the top and sprinkled with the remaining 1 tablespoon parsley.
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