Chicken in Champagne

I was not financially compensated for this post. I received a sample for review and custom content purposes.  The opinions are completely my own based on my experience.

NEW RECIPE - Chicken in Champagne with Fondant Potatoes 

If you've been around for a while, you know we LOVE cooking with Sertodo Copper! Not only is copper the perfect heat conductor, it offers anti-bacterial properties, keeps the digestive system healthy, helps in weight loss and promotes healthy skin. 

Over the weekend, we tried out a new French-inspired recipe my husband created and 96% of you said you would like to try it as well. It was a hit in our home and I know you'll love it too!! As you can see below, for this recipe, we used our copper stock pot. 

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Chicken in Champagne with Fondant Potatoes 

You’ll Need (recipe for three)

• Bottle of Champagne
• Chicken breasts - 3 
• Potatoes - 3 
• Romain head - 3
• Beef stock - 1 quart 
• Chicken stock - 3 cups 
• Vegetable base
• Lemon - 2 cut in half
• Fresh thyme - 3 sprigs
• Herbs de Provence - 4 Tbsp
• Butter - 1/2 cup
• Dijon mustard - 2 Tbsp 
• Olive oil - 1/4 cup 
• Canola oil - 1 Tbsp 
• Salt 
• Pepper 

Skin and debone two chicken breasts. Save the skin (see details below). Poach at 180F in a mix of 1 bottle of champagne, 3 cups chicken stock, 1 Tsp vegetable base, thyme, 2 lemons, and 4 Tbsp Herbs de Provence until the chicken reaches an internal temp of 165F.

Cut the ends off a potato. Peel, and work into an even cylinder shape.

Cut into even portions and soak in water for 30 min.

Warm beef stock to a low boil and cook potatoes until almost tender. Season with salt and pepper on the ends and sear in brown butter until crispy on both sides.

Wilt Romaine in brown butter for around 90 seconds or until the color deepens. Dress with a mix of lemon juice, Dijon, olive oil, salt, pepper, and 1 Tbsp water.

Pat chicken skin dry and place on a sheet pan. Brush with canola oil and season with salt and pepper on both sides. Bake at 425F until crispy like bacon. Around 15 min.

Plating

Slice chicken into thin slices and lay atop the lettuce. Drizzle with the vinaigrette. Place the crispy skin atop. Add 4 potato pieces in a semi circle and garnish with lemon wedge.