Chicken with Champagne and mushroom sauce (poulet au Champagne et champignons

• Meat

  • 8 pieces Chicken

• Produce

  • 12 Asparagus spears
  • 1/4 cup Chives, finely cut
  • 2 French shallots
  • 600 g Mushrooms, mixed

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Cream

• Beer, Wine & Liquor

  • 1/2 bottle Champagne or sparkling white wine
  • 1 tbsp Cognac

Found on nonnascooking.com

Description

Directions

• Heat half the olive oil in a heavy-based saucepan over medium heat. Add the chicken and cook for 3-5 minutes, turning, until browned all over. Stir in the shallot and cook for about 5 minutes.
• Add the cognac and stir well to combine. Season with salt and pepper, then add the Champagne. Bring to a simmer, cover with a round of baking paper then a lid, and cook for 20 minutes.
• Meanwhile, heat the remaining olive oil in a large frying pan over high heat. Cook mushrooms for 3-4 minutes or until softened and golden.
• Transfer mushrooms and chicken to a bowl, plate or tray, and cover to keep warm. Heat chicken cooking juices over high heat and bring to the boil. Cook for 10-15 minutes or until reduced to about ½ cup. Add cream and simmer for 2-3 minutes or until slightly thickened.
• Return chicken and mushrooms to sauce and heat for 5 minutes until warmed through.
• Divide mushrooms among serving plates and top each with two pieces of chicken. Spoon over sauce and sprinkle with chives. Serve with asparagus.
• Props by Hayden Youlley Design.
• In-video photography by Peter Warren.