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Chicken With Champagne And Mushroom Sauce (poulet au Champagne et Champignons)

   

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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.

 



2 tbsp olive oil
8 pieces chicken, on the bone
2 French shallots, finely chopped
1 tbsp Cognac
salt and freshly ground black pepper
½ bottle Champagne or sparkling white wine
600 g mixed mushrooms
½ cup (125 ml) cream
¼ cup finely cut chives
12 asparagus spears, sliced, steamed, to serve

Receita de: Aves Consultada: 928 vezes
 

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