Champagne Chicken - Stegt Kylling med Champagne
- Ready In:
- 2hrs 20mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 6 lbs roasting chickens
- salt
- pepper
- prepared stuffing
- 6 tablespoons butter
- 1 cup champagne
- 1 cup cream
directions
- Clean and wash the chicken inside and out.
- Mix salt and pepper to taste and rub over fowl.
- Stuff with your favorite dressing.
- Melt the butter in a roasting pan and brown the fowl on top of the stove.
- Add champagne, cover and roast in a preheated 350º oven 20 minutes per pound, or until tender.
- Remove chicken from roaster, add the cream to juices in the pan and cook, stirring frequently, for 10 minutes.
- Season with additional salt and pepper if necessary.
- Carve the fowl and serve the sauce over individual portions.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I've always made it this way only I used 3 breasts and do it in the skillet and 1/2c of cream and champagne. Ive tried restaurants style and still cant get it to tast like theirs -
This makes a really nice gravy. I roasted the chicken on a rack & used single instead of double cream (which took a bit longer to reduce down but did reduce calories). The chicken was moist and tender, and the gravy had a nice tang to it from the wine.
RECIPE SUBMITTED BY
LikeItLoveIt
United States
