Champagne-Browned Butter Chicken Recipe

Name: Champagne-Browned Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices center-cut bacon; 2/3 cup all-purpose flour; 6 bone-in chicken thighs, skinned (about 1 3/4 pounds); 6 bone-in chicken drumsticks, skinned (about 1 1/2 pounds); 1 1/4 teaspoons kosher salt, divided; 3/4 teaspoon freshly ground black pepper, divided; 2 tablespoons canola oil, divided; 1 pound red-skinned potatoes, quartered; 1 pound button mushrooms, halved; 1/4 cup brandy; 4 shallots, halved; 3/4 cup no-salt-added chicken stock (such as Swanson); 1 tablespoon black peppercorns; 3 thyme sprigs; 1 bay leaf; 1/2 bunch fresh flat-leaf parsley; 12 baby carrots with tops; 1 cup Champagne; 3 tablespoons butter; 1 teaspoon all-purpose flour; 2 tablespoons chopped fresh flat-leaf parsley; 2 teaspoons chopped fresh thyme

Servings: persons

2 slices center-cut bacon
2/3 cup all-purpose flour
6 bone-in chicken thighs, skinned (about 1 3/4 pounds)
6 bone-in chicken drumsticks, skinned (about 1 1/2 pounds)
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons canola oil, divided
1 pound red-skinned potatoes, quartered
1 pound button mushrooms, halved
1/4 cup brandy
4 shallots, halved
3/4 cup no-salt-added chicken stock (such as Swanson)
1 tablespoon black peppercorns
3 thyme sprigs
1 bay leaf
1/2 bunch fresh flat-leaf parsley
12 baby carrots with tops
1 cup Champagne
3 tablespoons butter
1 teaspoon all-purpose flour
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme

1
Preheat oven to 300u00b0.
2
Cook bacon in a large Dutch oven over medium heat until crisp; remove bacon from pan, reserving drippings in pan. Reserve bacon for another use. Place 2/3 cup flour in a shallow dish. Sprinkle chicken evenly with 3/4 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken lightly in flour; shake off excess flour. Increase heat to medium-high. Add 1 tablespoon oil to drippings in pan; swirl to coat. Add half of chicken to pan; cook 5 minutes or until browned. Turn chicken over; cook 2 minutes. Remove from pan. Repeat procedure with remaining 1 tablespoon oil and chicken.
3
Add potatoes to pan; cook 3 minutes or until browned, stirring occasionally. Add mushrooms; sprinkle with 1/4 teaspoon salt. Cook 3 minutes, stirring occasionally. Stir in brandy. Cook until liquid almost evaporates (about 30 seconds), stirring occasionally. Return chicken to pan. Add shallots and stock; bring to a boil. Place peppercorns and next 3 ingredients (through parsley) on a double layer of cheesecloth. Gather edges; tie with butcher's twine. Add bundle to pan. Bake, uncovered, at 300u00b0 for 15 minutes.
4
Trim carrot tops to 1-inch; scrub carrots. Add the carrots to pan. Bake an additional 45 minutes or until vegetables are tender and chicken is done. Remove chicken and vegetables from pan; keep warm. Discard herb bundle. Place pan over medium-high heat. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until mixture reduces to 2/3 cup (about 11 minutes).
5
Melt butter in a small saucepan over medium heat. Cook butter 3 minutes or until lightly browned, shaking pan occasionally. Stir in 1 teaspoon flour; cook 1 minute, stirring constantly with a whisk. Gradually add butter mixture to reduced wine mixture, stirring constantly with a whisk. Cook 1 minute or until slightly thick. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve with chicken and vegetables. Garnish with chopped fresh parsley and thyme.

1307

kcal

Calories

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 slices center-cut bacon, 2/3 cup all-purpose flour, 6 bone-in chicken thighs, skinned (about 1 3/4 pounds), 6 bone-in chicken drumsticks, skinned (about 1 1/2 pounds), and more.

Yes, Champagne-Browned Butter Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Champagne-Browned Butter Chicken

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