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@...>

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