Chicken au Champagne with Crémant d’Alsace
While the original recipe for Chicken au Champagne calls for Brut Champagne, this dish is certainly versatile enough to partner with a less pricey option like a Crémant. In this case, I used the Willm Crémant d’Alsace Blanc de Noirs and I particularly enjoyed how relatively easy this meal is to prepare, making it a satisfying weeknight dish.
- 1 Tablespoon olive oil
- 4 Organic chicken thighs skin on, bone in
- 1 Large shallot, minced
- 2 Tablespoon unsalted butter
- 1 Cup sliced mushrooms
- 1 Cup Brut Champagne or Crémant d'Alsace
- 2 Tablespoons finely chopped fresh tarragon
- Salt and pepper to taste
- Fresh lemon juice
- Preheat oven to 375° F.
- Heat olive oil in a large cast iron skillet. Season the chicken thighs with salt and pepper and then add it skin side down. Sear until golden brown, flip and cook for another 3 minutes. Remove chicken, and set it aside. Turn down the heat and add the butter and shallots. Lightly salt and sweat until translucent, taking care not to let them brown. Add the mushrooms and sauté for an additional 3-5 minutes. Add the Crémant d'Alsace and remove the pan from heat. Nestle the chicken thighs in amongst the mushrooms and baste with the Crémant sauce. Sprinkle the chicken with half the tarragon and place the pan in the oven. Bake for 35 to 40 minutes until thoroughly cooked.
- Squeeze fresh lemon juice over the chicken and top the dish with the reserved tarragon. Serve immediately. I like to pair this with Haricot Verts lightly seasoned with butter, salt, pepper and tarragon.