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Champagne Braised Chicken With Herbs

Every celebration calls for some bubbly champagne! It's the perfect pairing for any special occasion—especially when prepared with our centenary Flamme Dorée collection.

This mouth-watering braised chicken is not just refreshing with the zesty lemon, but it is also a healthy choice with the assortment of herbs and vegetables and also high in protein.



  • Product used: Round Casserole 24cm Flamme Dorée
  • Cooking time: 2 hours

Ingredients 


(Servings: 4-6)

 

• 1 5-pound whole chicken

• 2 teaspoons salt, divided

• ½ teaspoon freshly ground pepper

• 1 bunch thyme, divided

• 1 bunch sage, divided

• 2 lemons, halved

• 1 orange, halved

• ¼ cup clarified butter or ghee

• 1 onion, sliced

• 2 stalks celery, large slices

• 2 carrots, large slices

• ¾ cup champagne or Prosecco

• Additional salt and pepper to taste

Instructions

  1. Pat the chicken dry inside and out, then season all over with 1 ½ teaspoons salt and pepper.
  2. Stuff the chicken with 1 lemon and half an orange.
  3. Squeeze the juice from the remaining lemons and orange, and reserve.
  4. Add a half bunch of thyme and sage to the inside of the chicken.
  5. Using kitchen twine, tie the legs together and tuck the wings behind the breasts for even cooking.
  6. Preheat the oven to 200°C.
  7. In the 24cm Round Casserole, heat 1 tablespoon butter.
  8. Add onions, celery and carrots and ½ teaspoon salt. Sauté until the vegetables begin to soften, 5-6 minutes.
  9. Add champagne and reserved citrus juices to deglaze the Dutch Oven.
  10. Place the prepared chicken on top of the vegetables and place in the oven.
  11. Cook for 15-20 minutes until the chicken is beginning to brown.
  12. Reduce the heat to 175°C and continue cooking for about 1½ hours, basting every 15-20 minutes with butter.
  13. Check the temperature of the chicken with a meat thermometer.
  14. The chicken is done when it is at least 70°C when tested in between the thigh and lower breast.
  15. Allow the chicken to rest for 15-20 minutes before slicing and serving.
  16. Serve the chicken with the pan sauce, and garnish with remaining herbs.