When the party is over, but the bubbles are not, use your leftover Champagne for this rich chicken dish. Serve it over noodles, rice or mashed potatoes.
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 1 tablespoon high-heat oil
- 1 large shallot, sliced
- 8 ounces mushrooms, stemmed and quartered
- 3 cloves garlic, minced
- 1 tablespoon capers, rinsed and drained
- 1 cup Champagne or sparkling white wine
- 2 tablespoons unsalted butter, cut into pieces
- Splash of lemon juice, to taste
- 2 tablespoons chopped fresh parsley
Preheat oven to 400° F.
Season chicken with salt and pepper. Heat oil in an ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, about 3 minutes per side. Remove chicken to a plate.
Add shallots, mushrooms, garlic and capers to the skillet. Cook, stirring often, until shallots and mushrooms soften, about 7 minutes. Add Champagne and scrape the bottom of the pan to remove any browned bits.
Return chicken to the skillet, baste with sauce and place in the oven. Roast until chicken is cooked to an internal temperature of 165° F, 20 to 25 minutes.
Remove the skillet from the oven and transfer the chicken to a platter. Bring pan sauce to a simmer and reduce slightly. Stir butter into sauce and season to taste with lemon juice, salt and pepper. Stir in parsley. Pour sauce over chicken and serve.