Chicken Au Champagne with Haricots Verts and Herb Butter

My cast iron skillet is one of the work horses of my kitchen.  I love it for the amazing way it conducts heat making it perfect for this dish.  Chicken is browned and then a champagne shallot sauce is created which the chicken simmers in until fully cooked.  Fresh tarragon is one of my favorite herbs to pair with chicken and finishes this dish off perfectly.  It sounds fancy, but is incredibly easy to make and will impress your family and dinner guests.

Chicken Au Champagne (Chicken in Champagne Sauce)

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Serves: 4 Total Time: 45 minutes


  • 1 tablespoon olive oil
  • 4 organic chicken breasts or thighs (skin on, bone in)
  • sea salt and ground black pepper (to taste)
  • 1 large shallot (minced)
  • 1 cup brut Champagne
  • 2 tablespoon unsalted butter
  • 1 cup sliced mushrooms
  • 2 tablespoons chopped, fresh tarragon
  • fresh lemon juice (to garnish)



Preheat oven to 375 degrees. Heat olive oil in a large skillet.


Add chicken to skillet and seer for 3 minutes on each side.


Remove chicken, and place on a plate.


Remove pan from heat, and add shallots. Heat and stir for 1 minute.


Add the Champagne and scrape bottom of pan to remove all of the cooked bits.


Place the chicken back in the pan, baste with the champagne sauce and place in the oven. Bake for 25 to 30 minutes until thoroughly cooked.


Heat butter in a large non-stick pan. Add the mushrooms and cook for 5 minutes.


Remove chicken from oven, and add the sauteed mushrooms. Stir in the tarragon and drizzle with lemon juice.


If chicken thighs are small, you can easily fit 6 in the pan.

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