In France, cooking with wine is one of the earliest culinary traditions. It is described in the first written works, such as the fourteenth-century Le Viandier by Taillevent, and is a great national tradition that has continued unbroken for six centuries. In this recipe, the Champagne and cream lend considerable refinement to the tender chicken meat.
- For Chicken:
- 1 chicken, about 4 pounds, cut into 12 serving pieces
- 1 shallot, minced
- 12 tarragon leaves
- Salt and freshly ground pepper
- 2/3 cup brut Champagne
- For Sauce:
- 1/2 cup light cream
- 1/2 teaspoon arrowroot
- 1 teaspoon mustard
- 1 pound very fresh mushrooms
FOR CHICKEN: Remove the skin from the chicken pieces and make incisions in the flesh. Put the chicken, shallot and tarragon into a 10 1/4-inch nonstick saute pan. Season with salt and pepper and add the Champagne. Bring to a boil over low heat. Stir, cover and cook for 30 minutes.
FOR SAUCE: Mix the cream, arrowroot and mustard. After the chicken has cooked for 30 minutes, pour this mixture into the pan and cook, covered, for another 15 minutes over low heat.
Meanwhile, cut off the mushroom stems level with the caps and discard them. Wash the caps, pat dry and finely slice. Add to the pan after 45 minutes of cooking time and cook, uncovered, for 10 minutes, stirring often. Serve immediately.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
602 calories; 24g total fat; 245mg cholesterol; 251mg sodium; 9g carbohydrates; 3g fiber; 78g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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