Poulet au Champagne

Chicken in Champagne

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

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

Method

  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