Chicken au Champagne from French Women Don't Get Fat: The Secret of Eating For Pleasure by Mireille Guiliano

  • shallots
  • chicken breasts
  • Champagne wine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on December 13, 2019

    Very good with roasted carrots from V is for Vegetables. I made some changes: I used skin on bone-in thighs since my grocer only carried skinless, boneless breasts when I shopped. The author shamelessly promotes the champagne for the company she works for, and at $40 a bottle, I opted for a less expensive champagne, one made in France but not Champagne, France, so I can’t discuss how great the chicken would be with her champagne. I found that basting the chicken every 10-13 helped keep them moist and tender. Another change I made was roasting at 375 degrees instead of 450, mainly because I was roasting carrots at the same time for 45 minutes. Both the chicken and carrots were nicely done at 45 minutes. So, 450 degrees for 45 minutes seems too long for the chicken. These were good, but we decided they were especially good paired with the roasted carrot recipe we had with them. The author suggests a brown rice and mushroom accompaniment. I’m glad I went with a side that had more pop.

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