Today, we're back to follow Isabelle's chicken with champagne recipe in the Julie's Frenchy Cookbook, The wine route. It's a generous recipe that's perfect for a good meal or a dinner party. This recipe is ideal for 4 to 6 people.

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  • 1 free-range chicken (1.5 kg minimum)
  • 1/2 bottle of champagne
  • 3 shallots
  • 200 g of button mushrooms
  • 10 cl of liquid cream
  • 30g of butter

Chicken stock

  • Made with chicken carcass and vegetables:
  • 1 onion studded with cloves
  • 3 cloves of garlic
  • 2 carrots
  • 1 leek

For roux

  • 2 tablespoons of flour
  • 40g of butter


  • Peel and chop the shallots, wash the mushrooms and chop the stems.
  • Melt 30g of butter in a frying pan and place the chicken pieces on top (except for the breast).
  • Add the shallots and mushroom caps and brown over a medium heat for 20 minutes.
  • Remove the contents from the pan and keep warm.
  • Deglaze the pan with the champagne. Reduce to 1/3.
  • To prepare the roux, melt the butter in a saucepan. When it has melted, add the flour and stir with a whisk for a few moments. Thicken with the chicken stock to obtain a velouté (much more liquid than a béchamel sauce), pour into the champagne reduction. Add the 2 creams and cook for a further 5 minutes, stirring constantly.
  • Add the chicken pieces to reheat, and the raw egg whites to poach over a low heat. Serve with rice.

Julie's advice:

For the stock, cover the vegetables and chicken carcass in a casserole dish, add a little salt, cover with cold water and simmer for at least 1 hour. You can replace the champagne with cider.

You can also find this recipe for champagne chicken on our streaming platform in the Julie's Frenchy Cookbook.