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Ingredientes
- 3Â 1/2 lb Chicken
- Â Â Salt and pepper
- 1Â 1/2 Tbsp. Soft butter
- 2 tsp Chives, thinly sliced
- 4 ounce Mushroom, thinly sliced
- Â Â Champagne Herb Sauce
- 1Â 1/2 c. Brut Champagne
- 3/4 c. Chicken stock
- 1 med Shallot finely minced
- 3/4 c. Whipping cream
- 6 Tbsp. Cool butter,cut into 6 pcs
- 1Â 1/2 Tbsp. Chives, thinly sliced
- 1Â 1/2 Tbsp. Parsley minced
Direcciones
- Throw away excess fat from chicken. Sprinkle chicken with salt and pepper. Rub all over with one Tbsp. of the softened butter. Mix another 1 Tbsp. of butter with 2 tsp. of chives. Put mix inside chicken and rub it well. Set the chicken in a roasting pan and skewer the skin underneath the legs to the body to keep shape of chicken. Add in chicken neck to the pan. Roast at 400F about 1 hour, basting occasionally. Check to see if done. Insert skewer into leg to see if tender and which juices are clear.
- Transfer and keep hot. Prepare sauteed mushrooms: Heat remaining 1 1/2 Tbsp. butter. Add in mushrooms, salt and pepper. Saute/fry over medium heat, tossing lightly and often, about 3 min till lightly browned. Pour off excess fat from chiken roasting pan. Reheat the juices in pan. Deglaze the pan with 3/4 c. champagne. Reduce to about 1/4 c.. Strain into a saute/fry pan. Add in remaining 3/4 c. champagne, the stock and the shallot. Continue boiling, stirring often till well favored and reduced to about 3/4 c..
- Add in the cream and boil till the sauce is thick sufficient to coat a sppon. To finish the sauce, stir in cool butter one piece at a time. Add in chives and parsley and taste for seasoning. Serve sauce separately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 402g | |
| Recipe makes 4 servings | |
| Calories 865 | |
| Calories from Fat 631 | 73% |
| Total Fat 70.72g | 88% |
| Saturated Fat 30.52g | 122% |
| Trans Fat 0.0g | |
| Cholesterol 290mg | 97% |
| Sodium 424mg | 18% |
| Potassium 677mg | 19% |
| Total Carbs 2.18g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.64g | 0% |
| Protein 52.28g | 84% |
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