Name: Champagne Chicken
Yield: 3–4 servings
Ingredients: 1 4-lb. chicken, cut into 8 pieces; 1½ tsp. kosher salt, divided; ½ tsp. freshly ground pepper, plus more; 2 Tbsp. extra virgin olive oil; 1 large yellow onion, halved through the stem and sliced ¼" thick; 12 oz. seedless green grapes, in small clusters on the stem (about 2 ½ cups); 4 garlic cloves, minced; 2 tsp. fresh thyme leaves, plus more for serving; ½ cup Champagne or prosecco; 1 tsp. Dijon mustard; 2 Tbsp. heavy cream

Chicken thighs and breasts on a serving platter topped with chickpeas sliced onions and thyme.

Photo by Dane Tashima

Make this when you have something to celebrate! Champagne is the perfect wine to pair with this elegant braised chicken, not only because it’s festive but because the bubbles cut right through the creamy, mustardy pan sauce. And since we’re popping bottles, you might as well pour some into the pan to flavor the chicken and plump green grapes that cook alongside it. Of course, you don’t have to use Champagne—a good-quality prosecco works too. Just pick one you’d enjoy drinking with dinner, and be sure to serve the chicken with lots of crusty bread to mop up the sauce.

This recipe was excerpted from ‘Cooking In Real Life: Delicious & Doable Recipes for Every Day’ by Lidey Heuck. Buy the full book on Amazon.

What you’ll need

12-Inch Skillet
$115 At Sardel
Splatter Screen
$10 At Amazon
OXO Good Grips Tongs
$18 At Amazon

Recipe notes

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