i am finally sitting down after having one of the Best meals i've prepared/eaten in a long time. As mentioned in the last post, i have decided to open up one of our vintage cookbook's (Esquire: Cookbook 1955) and prepare one meal a week from it. i promised that if it turned out to our liking i would share the recipe. As of recent, we have began working on a weekly menu - in an effort to keep the groceries to a minimum, and so we are not wasting food (i'll post a sample menu soon) every week - this week we added Chicken to our menu, and decided upon a recipe titled, "Poulet Au Champagne" (otherwise known as: Chicken and Champagne) from the "Carlton House, NYC".
Hope you enjoy the recipe:
Step 1: This is all you'll need: 1 Whole Chicken cut into pieces, 1/4 lb butter (i used Goats milk butter), 1 Clove Garlic in Skin, Salt/Pepper, 1 Bottle of Champagne
Step 2: Melt Butter in Skillet with garlic (with skin on) and add pieces browning both sides (6-8 minutes total).
Step 3: Transfer Chicken to plate leaving legs to cook a bit longer in butter.
Step 4: Transfer Chicken back to pan & add 1 Cup of Champagne & Cover tightly
for 5 minutes (exactly)
Step 5: Repeat Step 4 three times total allowing steam to fully
leave skillet Btw each covering... Remove Chicken and let sauce cook down
and pour over chicken when serving... ENJOY!
*All items used were Certified Organic
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