a) Champagne is expensive, even at Costco. Substitute with some American substitute for $7.00 a bottle. Same thing, and you are boiling it to death in an oven.
b) shallots are a nice hidden surprise in the breast, though the color can give a false alarm that the chicken is rare. Don't alarm your guest
c) I chucked in sprigs of cilantro with the chicken because I had some left over. This is not so appealing after baking. Leave out or it looks like kelp.
d) Very simple and cheap, though something about baking "champagne" emits a foul vapor whenever the door is opened and stings your eyes like onions on crack.
e) Next time must stuff with garlic and a hidden cheese surprise!
http://www.mireilleguiliano.com/chickenauchampagne.htm
Ingredients
4 chicken breasts (with skin and bone)
Salt and freshly ground pepper
Chervil, tarragon, or thyme (optional)
1 shallot, quartered
1 cup Champagne (Veuve Clicquot Yellow Label Brut recommended)
1. Place the chicken breasts in a roasting pan, and season them. Pour 1/2 cup of the Champagne over breasts. Make a slit in each breast and insert a piece of shallot.
2. Place the pan under the broiler, skin-side down, for 3 minutes, until the skin is nicely browned. Turn and broil the other side for 5 minutes.
3. Remove the chicken from the broiler, baste with the pan juices, and add the remaining 1/2 cup of Champagne. Adjust the oven temperature to 475 degrees and bake the chicken for 30 minutes, basting once or twice.
4. Serve over brown rice. Sautéed mushrooms add a special touch and go beautifully with Champagne. (In a warm frying pan with a touch of olive oil, add clean, roughly chopped mushrooms, and cook for a few minutes. Add a few drops of lemon juice, freshly chopped sage, seasoning to taste, and 1 tablespoon of butter.) Pour the cooking juices from the chicken over the meat and rice. Serve the remainder of the bottle of Champagne (about 6 glasses) with the meal.
