Our cookbook club featured dishes from Lidey Heuck’s Cooking in Real Life this past weekend—I’ll share more about that later this month! So far, I haven’t made a dish from this book that I didn’t love, and her Champagne Chicken is no exception.
After pan-searing the chicken, sliced onions are sautéed until they turn golden, then green grapes, garlic, and thyme are quickly tossed in. A splash of champagne (or prosecco, in my case) deglazes the pan, picking up all those flavorful browned bits. The chicken is added back, and the whole dish goes into the oven to roast.
Once out of the oven, the drippings transform into a luscious pan sauce with mustard and heavy cream. Ina Garten introduced me (and apparently Lidey!) to the joy of roasted grapes—their mild sweetness and concentrated flavor pair perfectly with the rich, creamy sauce and tender chicken. And with only half a cup of prosecco going into the dish, there’s a little chef’s treat to sip on while you cook!
Book: Cooking in Real Life, page 88
Rating: 5/5
How Easy Is That: easy
Store-Bought Is Fine: champagne
Pricey Ingredients: —
Hard-to-find: —
Recipe on Epicurious.com
