Champagne Chicken

champagne chicken
  • 6 servings
  • 10 minutes to prepare
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  • 1 large chicken
  • 3-4 garlic cloves
  • 3 shallots
  • 3 bay leaves
  • 1 sprig rosemary, finely chopped
  • 300ml chicken stock
  • 300ml champagne
  • 200ml double cream


1. Preheat the oven to 180°C/170°C Fan/356°F/Gas Mark 4.
2. Place chicken in a large casserole dish and place 2 cloves of garlic and a roughly chopped shallot in the cavity. Tie the legs with string.
3. Finely dice the other 2 shallots and garlic and place in the dish.
4. Add the bay leaves, rosemary, stock and Champagne.
5. Place in the oven for about 1 hour.
6. Remove from the oven, add the cream and place back in the oven for a further 10-15 minutes. Ensure food is piping hot throughout before serving and the juices run clear when the thickest part is pierced with a skewer.
7. Remove and serve with hasselback potatoes and choice of veg

Chef’s Tips:
Only use Champagne that you enjoy drinking, we used Booths Vintage Champagne.