Champagne-Browned Butter Chicken

  • katgirldu1 Posted: 09/20/12
    Worthy of a Special Occasion

    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.

  • CherylMD Posted: 09/17/12
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    Agree. This is a really great, satisfying recipe. The dog got our bacon but only because she gave me those eyes.


More From Cooking Light