Roast chicken w/champagne herb sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Chicken |
| Salt and pepper | ||
| 1½ | tablespoon | Soft butter |
| 2 | teaspoons | Chives, thinly sliced |
| 4 | ounces | Mushroom, thinly sliced |
| Champagne Herb Sauce | ||
| 1½ | cup | Brut Champagne |
| ¾ | cup | Chicken stock |
| 1 | medium | Shallot finely chopped |
| ¾ | cup | Whipping cream |
| 6 | tablespoons | Cold butter,cut into 6 pieces |
| 1½ | tablespoon | Chives, thinly sliced |
| 1½ | tablespoon | Parsley chopped |
Directions
Discard excess fat from chicken. Sprinkle chicken with salt and pepper. Rub all over with one Tablespoon of the softened butter. Mix another 1 Tablespoon of butter with 2 teaspoons of chives. Put mixture inside chicken and rub it well. Set the chicken in a roasting pan and skewer the skin underneath the legs to the body to keep shape of chicken. Add chicken neck to the pan. Roast at 400F about 1 hour, basting occasionally. Check to see if done. Insert skewer into leg to see if tender and that juices are clear.
Transfer and keep warm. Prepare sauteed mushrooms: Melt remaining 1½ tablespoon butter. Add mushrooms, salt and pepper. Saute over medium heat, tossing lightly and often, about 3 minutes until lightly browned. Pour off excess fat from chiken roasting pan. Reheat the juices in pan. Deglaze the pan with ¾ cup champagne. Reduce to about ¼ cup. Strain into a saute pan. Add remaining ¾ cup champagne, the stock and the shallot. Continue boiling, stirring often until well favored and reduced to about ¾ cup.
Add the cream and boil until the sauce is thick enough to coat a sppon. To finish the sauce, stir in cold butter one piece at a time. Add chives and parsley and taste for seasoning. Serve sauce separately.
Recipe By: Terry Pogue/tpogue@...
Posted to FOODWINE Digest 27 October 96 Date: Mon, 28 Oct 1996 13:43:26 +0100 From: terry pogue <tpogue@...>