Elevate your culinary experience with Chicken au Champagne, a delightful dish featuring juicy chicken thighs pan-fried to perfection, complemented by a rich sauce of mushrooms and Ampersand Estates' sparkling wine. This recipe puts an Australian twist on the classic, using méthode traditionnelle sparkling wine crafted from Chardonnay and Pinot Noir grapes, adding a local touch to its exquisite flavour.
INGREDIENTS
1 tablespoon olive oil
4 Galloway Springs chicken breasts or thighs (skin-on, bone-in)
sea salt and black pepper (to taste)
1 large shallot (minced)
250ml Ampersand Estates 2011 Sparkling Pinot Noir/Chardonnay Extra Brut
2 tablespoons unsalted butter
1 cup sliced mushrooms
2 tablespoons fresh tarragon (chopped)
fresh lemon juice (to garnish)
METHOD
Preheat oven to 190 degrees Celsius . Heat olive oil in a large skillet.
Add chicken to skillet and seer for 3 minutes on each side.
Remove chicken, and place on a plate.
Remove pan from heat, and add shallots. Heat and stir for 1 minute.
Add the sparkling wine and scrape bottom of pan to remove all of the cooked bits.
Place the chicken back in the pan, baste with the sparkling wine sauce and place in the oven. Bake for 25 to 30 minutes until thoroughly cooked.
Heat butter in a large non-stick pan. Add the mushrooms and cook for 5 minutes.
Remove chicken from oven, and add the sauteed mushrooms. Stir in the tarragon and drizzle with lemon juice.
Serve with brown rice and Haricot Vert (French green beans).
Recipe and photography by Cooking With Curls. Recipe has been slightly adapted to suit the Western Australian audience.
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