Wednesday, October 6, 2010

Left-over Champagne Makes Gourmet Chicken!

We had some Champagne left over from the weekend and I thought I'd cook with it. Since I've been on a fruit and meat kick lately I decided to make some Chicken in Champagne Grape Sauce. Sounds fancy right? It was actually really easy and super quick to put together. Champagne and grapes make the perfect combination and worked great with the chicken! Sweet and tangy and perfect on top of some couscous!


1 Tbsp olive oil
2 chicken thighs, bone-in, skin-on
Salt and pepper
1 c seedless grapes, halved crosswise
1/4 c onions, chopped
1 tsp garlic, minced
2 tsp all-purpose flour
1/2 c Champagne
1 c chicken broth
1 Tbsp Dijon mustard
2 tsp lemon juice
1/4 tsp dried thyme
1 Tbsp butter


1. In a Dutch oven, heat oil over medium-high heat. Season the chicken with salt and pepper. Add to pan and brown 5 minutes on each side. Remove to a plate.

2. Reduce heat to medium. Add the grapes, onion and garlic and cook until softened, 3 minutes. Add the Champagne and deglaze for 30 seconds. Add the broth, mustard, lemon juice and thyme. Bring the mixture to a boil, stirring.

3. Return the chicken to the pan with any juices and simmer, covered, for 15 minutes, or until chicken reaches 160°F. Remove chicken to serving platter.

4. Turn heat to medium-high and add butter. Boil until thickened, stirring, 2 minutes. Serve over chicken.

1 comment:

Food Gal said...

You are good! Because I admit that when I open a bottle of champagne, I almost always find a way to finish it. Hah. So I never have any leftover to cook with, alas.

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