Champagne Chicken - Stegt Kylling med Champagne

Total Time
2hrs 20mins
Prep 10 mins
Cook 2 hrs 10 mins


  1. Clean and wash the chicken inside and out.
  2. Mix salt and pepper to taste and rub over fowl.
  3. Stuff with your favorite dressing.
  4. Melt the butter in a roasting pan and brown the fowl on top of the stove.
  5. Add champagne, cover and roast in a preheated 350º oven 20 minutes per pound, or until tender.
  6. Remove chicken from roaster, add the cream to juices in the pan and cook, stirring frequently, for 10 minutes.
  7. Season with additional salt and pepper if necessary.
  8. Carve the fowl and serve the sauce over individual portions.


Most Helpful

I've always made it this way only I used 3 breasts and do it in the skillet and 1/2c of cream and champagne. Ive tried restaurants style and still cant get it to tast like theirs

oodlesofnoodles November 14, 2005

This makes a really nice gravy. I roasted the chicken on a rack & used single instead of double cream (which took a bit longer to reduce down but did reduce calories). The chicken was moist and tender, and the gravy had a nice tang to it from the wine.

LilKiwiChicken June 10, 2005

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