Champagne Veuve godart & fils

Recettes | Poulet au champagne

Take a chicken weighing 1.4 to 1.6 kg, cut it into pieces and brown it in butter with a little streaky bacon. When the meat starts to brown, add onions, then crushed garlic, wait until it is beautifully golden and add a little flour, and then moisten with Vve Godart & Fils brut champagne.

Then add a bouquet garni, thyme, bay leaves and flambé in cognac. Add salt and pepper to taste, then some mushrooms and when the dish is cooked add a small spoon of cream.

Secret of the chef:

Do not brown the chicken too much and use very good quality champagne.

Mme Bouzereau