Champagne-Browned Butter Chicken Recipe

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Champagne-Browned Butter Chicken
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Ingredients
22
Count
Nutrition
8569
Calories
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Ingredients:

Directions:

  1. Preheat oven to 300°.
  2. Cook bacon in a large Dutch oven over medium heat until crisp; remove bacon from pan, reserving drippings in pan. Reserve bacon for another use. Place 2/3 cup flour in a shallow dish. Sprinkle chicken evenly with 3/4 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken lightly in flour; shake off excess flour. Increase heat to medium-high. Add 1 tablespoon oil to drippings in pan; swirl to coat. Add half of chicken to pan; cook 5 minutes or until browned. Turn chicken over; cook 2 minutes. Remove from pan. Repeat procedure with remaining 1 tablespoon oil and chicken.
  3. Add potatoes to pan; cook 3 minutes or until browned, stirring occasionally. Add mushrooms; sprinkle with 1/4 teaspoon salt. Cook 3 minutes, stirring occasionally. Stir in brandy. Cook until liquid almost evaporates (about 30 seconds), stirring occasionally. Return chicken to pan. Add shallots and stock; bring to a boil. Place peppercorns and next 3 ingredients (through parsley) on a double layer of cheesecloth. Gather edges; tie with butcher's twine. Add bundle to pan. Bake, uncovered, at 300° for 15 minutes.
  4. Trim carrot tops to 1-inch; scrub carrots. Add the carrots to pan. Bake an additional 45 minutes or until vegetables are tender and chicken is done. Remove chicken and vegetables from pan; keep warm. Discard herb bundle. Place pan over medium-high heat. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until mixture reduces to 2/3 cup (about 11 minutes).
  5. Melt butter in a small saucepan over medium heat. Cook butter 3 minutes or until lightly browned, shaking pan occasionally. Stir in 1 teaspoon flour; cook 1 minute, stirring constantly with a whisk. Gradually add butter mixture to reduced wine mixture, stirring constantly with a whisk. Cook 1 minute or until slightly thick. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve with chicken and vegetables. Garnish with chopped fresh parsley and thyme.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 8568.71 Kcal (35875 kJ)
Calories from fat 6475.59 Kcal
% Daily Value*
Total Fat 719.51g 1107%
Cholesterol 1644.02mg 548%
Sodium 3864.06mg 161%
Potassium 6431.12mg 137%
Total Carbs 269.71g 90%
Sugars 80.21g 321%
Dietary Fiber 38.47g 154%
Protein 189.48g 379%
Vitamin C 120.4mg 201%
Vitamin A 6.2mg 205%
Iron 16.5mg 92%
Calcium 501.9mg 50%
Amount Per 100 g
Calories 250.32 Kcal (1048 kJ)
Calories from fat 189.17 Kcal
% Daily Value*
Total Fat 21.02g 1107%
Cholesterol 48.03mg 548%
Sodium 112.88mg 161%
Potassium 187.88mg 137%
Total Carbs 7.88g 90%
Sugars 2.34g 321%
Dietary Fiber 1.12g 154%
Protein 5.54g 379%
Vitamin C 3.5mg 201%
Vitamin A 0.2mg 205%
Iron 0.5mg 92%
Calcium 14.7mg 50%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 230.5
    Points
  • 229
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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