We know that champagne pairs particularly well with white meats and poultry. Therefore, it's not strange to want to include it in a recipe for chicken with foie gras and champagne sauce. Chicken and champagne, especially when combined with a flavorful sauce, make a great combination.
There's no need to wait for special occasions to prepare and serve this dish. It's an easy recipe to make and will delight your guests. So, don't forget to chill your De Lozey champagnes to serve them at the right temperature with your chicken with foie gras and champagne, even on regular days.
Table of Contents:
- Cooking Poultry with Champagne
- Recipe for Chicken with Foie Gras and Champagne Sauce
- Which Champagne to Pair with Chicken with Foie Gras and Champagne Sauce?
Cooking Poultry with Champagne
In the culinary world, poultry and white meat go particularly well with champagne. As we discuss in our article "Champagnes and Appetizers: Our Tips for a Successful Moment," each champagne pairs more or less well with different dishes.
Our Blanc de Blancs champagne, with its notes of lemon and candied oranges, pairs perfectly with our chicken with champagne recipe. In a foie gras sauce like the one accompanying this chicken, champagne won't overpower the foie gras but will add delightful notes to enhance its flavor.
When making a champagne sauce, especially with foie gras, it's advisable to mix the champagne with cream and let it simmer for 5-10 minutes. The foie gras should be added at the last moment to preserve its flavor. Keep a close eye on your sauce to find the ideal timing to evaporate the alcohol without losing the taste of our De Lozey champagne.
Recipe for Chicken with Foie Gras and Champagne Sauce
To cook your chicken with foie gras sauce, we recommend using a brut champagne with a slight sugar content. With 8 grams of sugar per liter, our De Lozay Blanc de Blancs, made from 100% Chardonnay, seems perfectly suited. It imparts a slightly fruity note to the sauce accompanying the chicken.
- Difficulty: Easy
- Preparation: 15 minutes
- Cooking: 15 minutes
- Total Time: 30 minutes
- 1 tablespoon finely chopped shallots
- 20g of butter
- 1 glass of De Lozey champagne
- 1 tablespoon of dehydrated veal stock
- 10cl of fresh cream
- 100g of foie gras
- 6 chicken fillets
- Salt and pepper
- Place half of the foie gras in the freezer. Reduce the shallots in a knob of butter for a few minutes while stirring. When they become translucent, add the white wine and let it reduce by half.
- Meanwhile, cut the chicken fillets into pieces and sauté them in a pan with a little fat.
- In the sauce, add the veal stock dissolved in 10cl of hot water, then the liquid cream. Season with pepper. Off the heat and at the last moment (the mixture should not boil), add the frozen foie gras in small pieces and whisk vigorously to homogenize the sauce. Add the glass of champagne, taste, and add salt if necessary.
- Serve the chicken sprinkled with crumbled frozen foie gras in a dish, with the sauce on the side in a gravy boat.
Ensure that you chill the foie gras in your refrigerator for a few hours for optimal tasting, but avoid using the freezer, as it would seriously affect the quality of your champagne.
Now you know everything about this recipe for chicken with foie gras and champagne sauce. If you're interested in the secrets behind the production of our champagnes, we invite you to discover, through one of our articles, the role of wood in champagne production. This article discusses the difference in production methods compared to the use of stainless steel tanks.