champagne brown butter chicken

★★★★★ 1 Review
kitchenChatter avatar
By Pat Duran
from Las Vegas, NV

I know you will love this recipe for myrecipes.com...This 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.

serves 6
prep time 45 Min
cook time 55 Min
method Stove Top

Ingredients For champagne brown butter chicken

  • 2 Tbsp
    bacon drippings
  • 2/3 c
    all purpose flour, more or less
  • 2 sm
    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 md
    red skinned potatoes, quartered
  • 1 sm
    package button mushrooms, halved
  • 1/4 c
    brandy or apricot juice
  • 4
    shallots, halved
  • 3/4 c
    chicken stock
  • 1 bag
    herbs, containing -1 tbl. peppercorns,3 sprigs thyme-1 bay leaf and 1/2 bunch f.l parsley
  • 12
    baby carrots
  • 1 c
    champagne or orange soda
  • 3 Tbsp
    butter
  • 1 tsp
    all purpose flour
  • 2 Tbsp
    chopped fresh flat-leaf parsley
  • 2 tsp
    chopped fresh thyme
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How To Make champagne brown butter chicken

  • 1
    Place 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.
  • 2
    In 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.
  • 3
    To 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.
  • 4
    Return 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.
  • 5
    Remove 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.
  • 6
    Melt 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!
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