OUR FIRST REQUEST

We are happy to report we had our first recipe request.  Our friend Jen requested that we add our Champagne Chicken recipe to the blog.  This recipe was adapted from a recipe found in the book French Women Don't Get Fat.  I (Ashley) read this book a few years ago and then again after our trip to Paris.  This could be the easiest French recipe I've ever seen.  The French make delicious food from simple ingredients. 

Grab some bubbly and start cooking! 

Champagne Chicken

Ingredients:
2-3 Split Chicken Breasts (Bone in, skin on)
1 cup of Champagne
Salt and Pepper to taste



Directions:
Preheat the oven to 475 degrees.  Place the chicken breasts bone side down in the bottom of a Dutch oven.  Pour 1 cup of champagne over the chicken.  Salt and pepper generously.  Cook for 30-40 minutes (uncovered) depending on the size of your chicken breasts, basting the chicken twice.  Allow the chicken to rest for 10 minutes before serving it (this will ensure the juices end up in the meat rather than on your plate).  Serve over brown rice with a nice green veggie or sautéed mushrooms on the side.  Pour the remaining juices from the Dutch oven over the rice. 

Don't forget to drink the rest of the champagne with your dinner.  Champagne should never go to waste!