Champagne Brown Butter Chicken

Pat Duran


I know you will love this recipe for may seam time consuming , but the rewards are worth it. And once you make it you will fine it gets easier each time.
Tweaked a bit by me.

★★★★★ 1 vote
45 Min
55 Min
Stove Top


2 Tbsp
bacon drippings
2/3 c
all purpose flour, more or less
2 small
roasting chickens,cut up-12 to 16 pieces
1 1/4 tsp
kosher salt, divided
3/4 tsp
black pepper,divided
2 Tbsp
canola oil,divided
6 medium
red skinned potatoes, quartered
1 small
package button mushrooms, halved
1/4 c
brandy or apricot juice
shallots, halved
3/4 c
chicken stock
1 bag(s)
herbs, containing -1 tbl. peppercorns,3 sprigs thyme-1 bay leaf and 1/2 bunch f.l parsley
baby carrots
1 c
champagne or orange soda
3 Tbsp
1 tsp
all purpose flour
2 Tbsp
chopped fresh flat-leaf parsley
2 tsp
chopped fresh thyme


1Place 2/3 cup flour in a shallow dish. sprinkle the chicken pieces evenly with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Dredge chicken lightly in flour, shake off excess flour.
2In a large Dutch oven over medium-high heat- add the bacon drippings and 1 Tablespoon of the canola oil; swirl to coat. Add 1/2 of the chicken to the pan; cook 5 minutes or until browned, turning to brown both sides 5 to 8 minutes total. Remove from pan and repeat with remaining chicken pieces.
3To the dripping left in the Dutch oven add the potatoes; cook 3 minutes or until browned, stirring occasionally. Add mushrooms, sprinkle on remaining salt. Cook 3 minutes, stirring. Stir in brandy. Cook until liquid almost evaporates, stirring.
4Return chicken pieces to pan, Add shallots, and stock; bring to a boil add herb bag. Bake, uncovered, at 300^ for 15 minutes. Add carrots and bake for 45 minutes until vegetables are tender and chicken is done.
5Remove chicken and vegetables from pan and keep warm. Discard herb bag. Place pan over medium-high heat. Add wine and bring to a boil, scraping pan to loosen browned bits. Cook until mixture reduces to 2/3 cup takes about 12 minutes.
6Melt butter in a small saucepan over medium heat. Cook about 3 minutes or until lightly browned, shaking pan. Stir in remaining flour, cook 1 minute, stirring constantly with a whisk. Add butter mixture to reduced wine mixture, stirring with a whisk. Cook 1 minute until thick. Serve with chicken and vegetables and garnish with fresh parsley and thyme. Enjoy- drink something!

About this Recipe

Course/Dish: Chicken, Side Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tags: For Kids, Healthy, Heirloom