Champagne Braised Chicken with Herbs
By Le Creuset
Champagne Braised Chicken with Herbs
By Le Creuset
Yield/Serves:
4-6
• 1 5-pound whole chicken
• 2 teaspoons salt, divided
• ½ teaspoon freshly ground pepper
• 1 bunch thyme, divided
• 1 bunch sage, divided
• 2 lemons, halved
• ¼ cup clarified butter or ghee
• 1 onion, sliced
• 2 stalks celery, large slices
• 2 carrots, large slices
• ¾ cup champagne or Prosecco
• Additional salt and pepper to taste
• 2 teaspoons salt, divided
• ½ teaspoon freshly ground pepper
• 1 bunch thyme, divided
• 1 bunch sage, divided
• 2 lemons, halved
• ¼ cup clarified butter or ghee
• 1 onion, sliced
• 2 stalks celery, large slices
• 2 carrots, large slices
• ¾ cup champagne or Prosecco
• Additional salt and pepper to taste
INSTRUCTIONS
- Pat the chicken dry inside and out, then season all over with 1 ½ teaspoonssalt and pepper. Stuff the chicken with 1 lemon and half an orange. Squeeze the juice from the remaining lemons and orange, and reserve. Add a half bunch of thyme and sage to the inside of the chicken. Using kitchen twine, tie the legs together and tuck the wings behind the breasts for even cooking.
- Preheat the ocean to 400 degrees. In the 4.5qt Round Dutch Oven, heat1 tablespoon butter. Add onions, celery and carrots and ½ teaspoon salt. Sauté until the vegetables begin to soften, 5-6 minutes. Add champagne and reserved citrus juices to deglaze the Dutch Oven. Place the prepared chicken on top of the vegetables and place in the oven.
- Cook for 15-20 minutes until the chicken is beginning to brown. Reducethe heat to 350 degrees and continue cooking for about 1½ hours, basting every 15-20 minutes with butter. Check the temperature of the chicken with a meat thermometer. The chicken is done when it is at least 165 degrees when tested in between the thigh and lower breast. Allow the chicken to rest for 15-20 minutes before slicing and serving. Serve the chicken with the pan sauce, and garnish with remaining herbs.