The sauce was so good I'm still dreaming about it now! Yum. The only thing I will do differently next time is to use breasts and thighs instead of thighs and legs. Oh! and cook the carrots for longer -- many were still hard. I made it the night before, and put it in the fridge overnight....reheated in oven next day, then finished the sauce to serve. Great make ahead recipe.
Champagne-Browned Butter Chicken
katgirldu1 Posted: 09/20/12
CherylMD Posted: 09/17/12
This was FANTASTIC. The sauce was the key. I had decided the recipe MUST be wrong when it said to put it in the oven uncovered, but the recipe was right, I think. Ours was good but the coating wasn't crispy anymore. I added extra potatoes and doubled the mushrooms, omitted the carrots.This was a little involved, but we did it for a holiday dinner and it was nice because the difficult part was early in the afternoon. My final comment--the recipe says cook 2 pieces of bacon and "set aside for another use"?? I am sure this is to make it more healthful, but honestly, those 2 pieces of bacon just wound up inside the chef! Not really more healthful. I also think you could easily do this with white wine if you did not have any champagne and you could do this on the stove instead of in the oven.
coyote36 Posted: 09/20/12
Outstanding recipe! Two tweaks. I halved the recipe for the two of us. Next time I will make it as is even if I halve the chicken. The sauce is that good. Second, I'd add the carrots right away and not wait 15 minutes into the oven time. They came out a little hard for my tastes. Other than that, this is a must try.
Program Posted: 01/12/13
Excellent flavor! But I do agree with another reviewer in that carrots were undercooked....even though I cooked them for the full hour
HappyVintner Posted: 09/18/12
Agree. This is a really great, satisfying recipe. The dog got our bacon but only because she gave me those eyes.