Chicken in Champagne sauce

Something to do with left-over champagne. All right, let's admit that no one in human history has ever had left-over champagne.
A favorite from the Larousse country cook book (see below for link). You would think that Poulet à la Champagnoise would be the most raffiné dish in the world. In fact, it's hearty farmhouse food, assuming that you are a hearty farmer in Champagne. The original recipe is for a whole roasted chicken with stuffing, but we adapted it years ago for chicken parts on the stove top. It's also the recipe that converted me to turnips. A noble vegetable, the neep.

You sauté a couple of strips of bacon cut into slivers, AND some crumbled sausage (1/2 a tube of basic bulk sausage). Season two chicken bosoms with thyme and then brown in the fat. Remove the chicken. Sauté a minced onion, a clove of garlic, and add two carrots and two turnips, peeled and cut into lovely juliennes (This is my favorite part of the cooking. There's a nice geometry to the knife work). The neeps soak up a fair amount of the sausage fat, but pour off any excess. Put back the bosoms, add 1/2 cup of left-over champagne (ha!) or white wine of your choice. Cover and cook for 20 minutes. Then uncover, flip the bosoms, and cook down the sauce for 10 minutes more. It's incredibly rich, and incredibly good.