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Chicken Au Champagne, Roasted Potatoes and Green Beans, Dijon Dressing

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Ingredients Method

Ingredients
  

  • 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
Dressing:
  • 1 tbsp. Dijon mustard
  • 1 ½ tbsp. Olive oil
  • 1 tbsp. White wine vinegar or apple cider vinegar
  • 2 tsp. Honey
  • Salt and pepper

Method
 

  1. Preheat oven to BROIL setting.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Meanwhile, in a bowl or jar, mix dressing ingredients. When potatoes are tender, take them out and toss with dressing.
  7. 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)