Rich & Famous Chicken
Submitted by boogie
Champagne-braised chicken casserole layered with peas, baby carrots, new potatoes, and cream of mushroom soup. A showstopper one-dish dinner.
YIELD
6 servingsPREP
60 minCOOK
60 minREADY
120 minThis layered chicken casserole is braised in real champagne, which sounds indulgent and absolutely is. The chicken marinates in Worcestershire, lemon juice, dry mustard, and champagne, then gets layered in a casserole over sliced onions with pats of butter on top.
From there, it’s all about building layers: frozen peas, then baby carrots, each sprinkled with dried oregano and basil and splashed with more champagne. Cream of mushroom soup blankets the vegetables, and halved new potatoes sit raw-side down in the soup so their tops crisp while their bottoms steam tender.
The champagne isn’t just for show. As it cooks, the alcohol burns off and leaves behind a bright acidity that cuts through the richness of the butter and cream soup. The result is a casserole that tastes lighter than you’d expect from such a hearty lineup.
Uncover the casserole for the last 15 minutes so the potato tops turn golden and the edges get some color.
Pro Tips
- Use a decent champagne or dry sparkling wine since the flavor concentrates during baking
- Press the potato halves cut-side down into the soup so they’re about half submerged
- A ceramic casserole dish holds heat more evenly, so use a slightly lower oven temperature with one
- Let the chicken marinate the full 30 minutes for the Worcestershire and mustard to really penetrate
Variations
- Swap champagne for a dry white wine like Sauvignon Blanc for a more affordable option
- Add sliced mushrooms to the onion layer for extra earthiness
- Use bone-in chicken thighs instead of a whole cut-up chicken for richer flavor
Ingredients
Directions
Place chicken in single layer in a pan, perferably ceramic, and sprinkle worchestershire over top.
Sprinkle on some of the oregano/basil mixture, all of the mustard, salt and pepper, lemon juice, and ½ of the champagne.
Marinate chicken for ½ hour.
Cover bottom of large casserole with onion slices.
Pour some of the marinade over the onions.
Place marinated chicken on top and place a pat of butter on each piece.
Pour remaining marinade over the chicken.
Cover chicken with frozen peas.
Sprinkle on some of the oregano/basil mixture.
Sprinkle on some champagne.
Cover peas with baby carrots.
Sprinkle on remaining oregano/basil and a little more champagne.
Cover carrots with the soup.
Sprinkle on a little more champagne. Distribute potato halves, raw side down, over top so that potatoes sit part way down in the soup (about half in and half out).
Sprinkle on remaining champagne.
Place covered casserole on center rack in preheated oven (375 degrees, if casserole is clear; 400 degrees, if not).
Bake for 1 hour.
Remove lid and continue baking for 15 minutes.
Decamp the vegetables from the casserole, place individual serving of chicken on plate and add serving of vegetables.
Serve with tossed salad, french bread, and a dry white wine.
Servings: 4 to 6
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