Poulet au Champagne

Chicken in Champagne

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 2 (3-pound) fryers, cut up
  • Flour
  • ¼ pound butter


  1. Lightly coat chicken pieces with flour. (Omit the wings and bony pieces.) Sauté in butter until golden, but do not brown. Pour fat from skillet, then add ¼ cup Cognac and set aflame. When flame dies, add salt, pepper, stock, champagne, and sugar. Simmer about 40 minutes, or un