We are in a wine growing region and the Champagne is an excellent accompaniment to our meals, providing us with great pleasure. I propose today to make it and ingredient in your cooking for making your chicken even more delicious.

Cut the chicken in pieces, add salt and pepper and then brown it in a frying pan with 50 g of butter. Make a flambé with Marc de Champagne and add half a bottle of Champagne. Allow it to simmer for 30 minutes. Add 25 cl of fresh cream and 150 g of sliced mushrooms cooked earlier with a little water. Warm up on a slow fire for ten minutes before serving.