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Pollo al Champagne
A classic Uruguayan dish featuring tender chicken pieces cooked in a rich and creamy champagne sauce, often served with rice or mashed potatoes.
🧂 Ainekset
- 4 boneless, skinless Chicken breasts(cut into bite-sized pieces)
- 2 tbsp Olive oil
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1 cup Champagne(dry)
- 0.5 cup Chicken broth
- 0.5 cup Heavy cream
- 1 tsp Dijon mustard
- Salt(to taste)
- Black pepper(freshly ground, to taste)
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Ohjeet
- 1
Season chicken pieces with salt and pepper.
💡 Ammattilaisvinkit: Ensure even seasoning for best flavor. - 2
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- 3
Add chopped onion to the same skillet and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- 4
Pour in the champagne and scrape up any browned bits from the bottom of the skillet. Let it simmer and reduce by half.
- 5
Stir in chicken broth, heavy cream, and Dijon mustard. Bring to a gentle simmer.
💡 Ammattilaisvinkit: Whisk well to combine the sauce ingredients. - 6
Return the chicken to the skillet. Reduce heat to low, cover, and simmer until chicken is cooked through and the sauce has thickened, about 10-15 minutes.
💡 Ammattilaisvinkit: Do not overcook the chicken to keep it tender. - 7
Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.
💡 Ammattilaisvinkit: Add a pinch of sugar if the sauce is too tart.
💡 Ammattilaisvinkit
- ✓Use a good quality dry champagne for the best flavor.
- ✓If you don't have champagne, a dry white wine can be substituted, but the flavor will be different.
- ✓For a richer sauce, you can add a tablespoon of butter at the end.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add sliced mushrooms along with the onions for a mushroom champagne chicken.
- Serve over pasta, rice, or mashed potatoes.