Free range chicken was on sale today. Couldn't pass that up. And it
coincided with the October Bon Appetit that had a great recipe for
chicken. What was different was that it included two cups of champagne.
While the article didn't specify a brand of champagne, with that much in
the recipe, I wouldn't go out and use Cooks!!

Turned out fantastic!! The SBF said to make it again in the near future,
but have two bottles of champagne as using two cups in the recipe
limited the amount to drink. (:

CHICKEN WITH TRUFFLES AND CHAMPAGNE SAUCE

1/2 cup all purpose flour
1 Tbsp salt
2 tsp pepper
1 3 3/4-pound chicken, cut into 8 pieces
1 1/2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/2 cup minced shallots
2 cups Champagne or sparkling white wine
1 bay leaf
8 ounces green beans, cut in half crosswise, then lengthwise
2 cups matchstick-size pieces celery root (about 8 ounces)
1 1/4 cups matchstick-size pieces carrots (from 1 large)
3 large egg yolks
1 small black truffle, cut into matchstick-size pieces (I used 1 tbsp of
black truffle oil.)
salt and pepper

Whisk flour, salt, and pepper in shallow bowl. Coat chicken pieces in

seasoned flour; transfer to rack. Let stand 15 minutes. Coat with flour

again; return to rack.

Melt butter with oil in heavy large skillet over medium heat. Working

in batches, add chicken and sauté until brown, about 5 minutes per

side. Transfer chicken to plate. Add shallots to skillet and sauté

until golden, about 2 minutes. Add Champagne and bay leaf and bring to

boil, scraping up browned bits. Return chicken and any accumulated

juices to skillet. Cover and simmer until chicken is just cooked

through, about 15 minutes.

Meanwhile, cook green beans in large pot of boiling salted water until

crisp-tender, about 2 minutes. Using slotted spoon, transfer to bowl of

ice water. Cool quickly, then transfer beans to paper towels to drain.

Return water to boil. Add celery root and carrots and boil 1 minute.

Drain; transfer vegetables to ice water to cool quickly, then transfer

to paper towels to drain. Pat all vegetables dry.

Transfer chicken to platter; tent with foil to keep warm. Place egg

yolks in small bowl. Gradually whisk in 3 tablespoons chicken cooking

liquid. Place same skillet over medium-low heat. Whisk in yolk mixture.

Cook until sauce begins to thicken, stirring constantly, about 2

minutes (do not allow mixture to boil). Add vegetables and truffle, if

desired, to sauce and cook until heated through, about 2 minutes. Taste

and season as necessary. Spoon sauce with vegetables around and over

chicken and serve.

Makes 4 servings.

Bon Appétit,October 2003
A dish that's refined yet spirited, much like the bubbly that has made

the region so celebrated. For a first course, serve steamed leeks

bathed in a simple vinaigrette. What to drink: Champagne, of course.

--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener