Creamy Champagne and Garlic-Braised Chicken

Usually I avoid recipes with bone-in, skin-on chicken. It causes for some extra work at the dinner table, and K is not a big fan of it. I am willing to put up with it, but understand the annoyance. Anyway, when I do make one of these dishes, it had better be tasty and there had better be a reason for the bones and skin. This dish is pretty straightforward and delicious. Everyone was a fan, and the bones aren’t a big deal when the meat is almost falling off of them anyway.

Doesn’t that sauce look creamy to you? Aren’t you excited to know there is no cream…or really any dairy in this? It is just from the chicken and champagne. Yeah yeah, it means there is a decent bit of chicken fat in it, probably…but I like that it is indulgent without needed extra cream added to the party.

It makes it seem like more work, when really this meal can be done in about an hour, start to finish. That includes cooking the rice (we had to delay dinner a bit because the rice cooker was taking forever. And the vegetables can cook at the same time, if you so desire. I roasted some random leftover vegetables (we had random small amounts of carrots, celery, and asparagus) that I roasted with some all-purpose seasoning, salt, pepper, oil, and a bit of the champagne.

Directions for Creamy Champagne and Garlic-Braised Chicken

Adapted from The Suburban Soapbox

• 2-3 pounds bone-in, skin-on chicken thighs (enough for one layer in your pot)
• Salt
• Pepper
• All-purpose seasoning
• Oil
• About 15-20 cloves of garlic (1-2 heads, depending on the size), peel still on, but cloves are separated
• 1 cup champagne (I used Asti)
• 1 Tablespoon dijon mustard (or other mustard if that’s all you have)
• A few sprigs of fresh thyme
• 1/2 cup chicken broth

Using a Dutch oven or other heavy-bottomed large pot, heat a tiny amount of oil over medium heat until sizzling. Season the chicken with salt and pepper (I do the skin side first, then season the other side once it’s in the pot to make it easier), and place in the pot with the skin-side down. I also added some all-purpose seasoning to the chicken. Brown the chicken in a couple batches. You want the chicken to be a golden brown color before flipping. This will take about 5 minutes per side. Set the chicken aside when done browning (do not cook through).

Pour off extra fat and leave about 1 Tablespoon. Add the garlic cloves and allow them to roast in the pan until they begin to turn golden.

Pour in the champagne to deglaze, scraping the bottom with a spatula or spoon.

Stir in the mustard. Arrange the chicken in one layer around the pan and top with the thyme.

Cover and cook over medium-low heat for about 20-30 minutes until the chicken is cooked through.

Remove the chicken and set on a plate, then tent it with foil.

Using a mesh strainer, strain the pan juices. Use a spoon or spatula to press out the garlic pulp into the juices. Throw out the peels. Pour the juice/pulp mixture into a small pan and add the chicken broth.

Bring to a simmer and season with salt and pepper, if needed.

Serve the chicken with the sauce.

 

Directions for Creamy Champagne and Garlic-Braised Chicken (without pictures)

Adapted from The Suburban Soapbox

• 2-3 pounds bone-in, skin-on chicken thighs (enough for one layer in your pot)
• Salt
• Pepper
• All-purpose seasoning
• Oil
• About 15-20 cloves of garlic (1-2 heads, depending on the size), peel still on, but cloves are separated
• 1 cup champagne (I used Asti)
• 1 Tablespoon dijon mustard (or other mustard if that’s all you have)
• A few sprigs of fresh thyme
• 1/2 cup chicken broth

Using a Dutch oven or other heavy-bottomed large pot, heat a tiny amount of oil over medium heat until sizzling. Season the chicken with salt and pepper (I do the skin side first, then season the other side once it’s in the pot to make it easier), and place in the pot with the skin-side down. I also added some all-purpose seasoning to the chicken. Brown the chicken in a couple batches.  You want the chicken to be a golden brown color before flipping. This will take about 5 minutes per side. Set the chicken aside when done browning (do not cook through).

Pour off extra fat and leave about 1 Tablespoon. Add the garlic cloves and allow them to roast in the pan until they begin to turn golden. Pour in the champagne to deglaze, scraping the bottom with a spatula or spoon. Stir in the mustard. Arrange the chicken in one layer around the pan and top with the thyme. Cover and cook over medium-low heat for about 20-30 minutes until the chicken is cooked through.

Remove the chicken and set on a plate, then tent it with foil. Using a mesh strainer, strain the pan juices. Use a spoon or spatula to press out the garlic pulp into the juices. Throw out the peels. Pour the juice/pulp mixture into a small pan and add the chicken broth. Bring to a simmer and season with salt and pepper, if needed. Serve the chicken with the sauce.

 

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