Chicken in Champagne Sauce


  • 1 frying chicken 2 and 1/2 to 3 lbs,quartered
  • 3 tbs olive oil
  • 3/4 cup champagne
  • 2 tsps of fresh tarragon or 1 tsp of dried
  • 1 cup heavy cream
  • 1 egg lightly beaten
  • kosher salt and fresh cracked black pepper to taste
Here is a wonderful recipe with fringe benefits. The chicken is cooked in a wonderful sauce anchored by  champagne, heavy cream, extra virgin olive oil and tarragon.


  • Wash and dry chicken well.
  • Season chicken on all sides with salt and pepper
  • In a large saute pan using medium heat brown the chicken well on all sides.
  • As chicken browns reduce heat to low and cook for 20 to 25 minutes, turning occasionally.
  • When chicken is completely done, trans to a serving platter.
  • In the same saute pan add the champagne and with a wooden spoon remove all the brown bits from the bottom of the pan. Mix well
  • Mix in the tarragon and add 2/3 cup of the cream, and simmer until the sauce is reduced by a third.
  • Whisk the lightly beaten egg yolk with the remaining cream.
  • Add 2 to 3 tbs of the champagne sauce to the egg-cream mixture (to Temper) then quickly add to the skillet.
  • Raise the heat to moderate and cook until it thickens slightly,stirring constantly.
  • Nap (pour) the sauce over the chicken and serve at once.


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