Your flight to Paris is now boarding! adapted recipe from the “French Women Don’t Get Fat” book.
Don’t be intimidated because this recipe has Champagne in the title. (I spent $6 on a twist-off champagne bottle and this dish was delicious.)
Chicken Au Champagne, Roasted Potatoes and Green Beans, Dijon Dressing
- 4 chicken breasts (with skin and bone)
- Salt and freshly ground pepper
- 1 shallot, quartered
- 1 cup Champagne (or white wine)
- ½ lb fingerling potatoes, quartered
- 3 garlic cloves
- 3 tbsp. Chopped parsley
- 2-3 tbsp. Olive oil
- ½ lb. green beans
- 1 tbsp. Dijon mustard
- 1 ½ tbsp. Olive oil
- 1 tbsp. White wine vinegar or apple cider vinegar
- 2 tsp. Honey
- Salt and pepper
- Preheat oven to BROIL setting.
- Place chicken in a roasting pan and season with salt and pepper. Pour ½ cup of champagne over the breasts. Make a few slits in each breast and place a thinly sliced shallot in it.
- Place the pan under the broiler for 3 minutes, skin side up, or until nicely browned. Then, turn the chicken over, and broil for 5 minutes. Then, remove chicken from oven.
- Turn oven to 475 F (246 C) and bake chicken for 30 minutes or until the temperature reads 165 F (73.8 C) . Add the other cup of Champagne and baste chicken with a spoon.
- In a bowl or roasting pan, toss potatoes, green beans with garlic, herbs and half of the olive oil. Roast for 25 minutes in the lower part of the oven, turn every 10 minutes or so.
- Meanwhile, in a bowl or jar, mix dressing ingredients. When potatoes are tender, take them out and toss with dressing.
- Serve chicken beside roasted vegetables. Top with extra chopped parsley. (And serve with remaining champagne in the bottle if you’re at home and can)