Saturday, May 02, 2015

Chicken in Champagne Sauce

Saturday 25 April
Though we always use still (and okay, cheap) white wine for it, we still think of this recipe as chicken in champagne sauce, as the Larousse cookbook first taught it to us (extensively adapted). 

We broke up a Bare's chicken and did the breasts this way tonight, saving the leg quarters for a few days later, and freezing the back and wingtips for broth. 

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