Chicken in Champagne and Mushroom Sauce
"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...."
INGREDIENTS
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For Chicken:
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1 chicken, about 4 lb, cut into 12 serving pieces
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1 shallot, minced
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12 tarragon leaves
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salt and Freshly ground pepper
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2/3 cup brut champagne
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For Sauce:
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1/2 cup light cream
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1/2 teaspoon arrowroot
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1 teaspoon mustard
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1 lb very fresh mushrooms
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