Cooking With Champagne

Cooking With Champagne

Cooking With Champagne

Thank the cooking Gods for mistakes. Not long ago I was making baked chicken, a staple in my house, and I ran out of white wine, which I often used to make a nice sauce so as not to dry out the chicken. So I improvised with champagne and the rest is this gourmand’s history. Gone are the days when this bubbly concoction is reserved solely to toast celebratory occasions.  And since the only thing better than sharing a plate is sharing your recipes, set aside your flutes and pick up your apron because here is one of my favorites!

Sunday Baked Chicken with Garlic Mashed Potatoes

Prep: 15 minutes    Cook: 1 hour, 10 minutes     Makes: 2 servings  

Baked Chicken

  • ½ tablespoon of dried dill
  • ½ tablespoon of pepper
  • 1 cup of chicken broth
  • 1 cup of champagne
  • 1 fresh sprig of rosemary
  • 2 bay leaves
  • 1 sprig of fresh thyme
  • ½ cup sliced mushrooms
  • 6 pieces of chicken
  • 2 tablespoons olive oil
  • 6 tablespoons of butter
  • ½ red onion
  • 4 cloves of garlic
  • 1 tablespoon of garlic salt
  • 1 tablespoon of paprika
  • 1 tablespoon of dried oregano

Directions: In a deep pan, add olive oil. Next, add slices of red onion. Place chicken breasts on top. Season chicken with garlic salt, dried oregano, dill and pepper. Add one cup of chicken broth and one cup of pink champagne. Add fresh bay leaves, fresh thyme and rosemary between each piece of chicken. Place butter atop pieces of chicken. Sprinkle in diced garlic and sliced mushrooms. Cook at 400 degrees for about an hour. For the next 10 minutes turn the oven up to 450 degrees to brown the chicken. Make sure to spoon the broth over the chicken to make sure it’s moist and well saturated. Do this repeatedly while it cooks.

Mashed Potatoes

  • 3 large potatoes
  • 2 tablespoons of butter
  • 1/2 cup of buttermilk
  • 1 teaspoon of salt

Directions: diced peeled potatoes into small pieces. Boil unto soft, but not mushy. Add butter, buttermilk and salt. Mash well until mixture is smooth. Once chicken is done cooking (it should be slightly browned on top), add 3 tablespoons of the broth into the mashed potatoes for extra flavor. Feel free to add a bit more, but not too much or your potatoes will be too watery.

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A recovering TV producer, I'm working fastidiously--yet unsuccessfully--on my addiction to politics.  I'm a hopeless Miles Davis enthusiast, who enjoys gallery-hopping and Nutella cupcakes. I owe my green eyes and gumbo-cooking talent to my Creole genes. And when I'm not blogging all things chic, me and my fur baby Lola Bean Pod are living it up in Atlanta.