Champagne Braised Chicken with Herbs

• Main Ingredient: Chicken
• Prep Time: 15 mins
• Cook Time: 2 hrs
• Serves: 4-6
• Recipe by: Le Creuset

Make this luxurious, tender whole chicken recipe when you have something to celebrate. Slowly braised in a champagne sauce and enriched with aromatic herbs and vegetables. Cooked and garnished with lots of fresh herbs, this recipe elevates the home dining experience. Serve it alongside mashed potatoes or a simple green salad for a meal that feels both special and comforting.

Method

1. Pat the chicken dry inside and out, then generously season it with 1½ teaspoons of salt and pepper.
2. Stuff the chicken with 1 lemon and half an orange. Squeeze the juice from the remaining lemons and oranges, then set them aside.
3. Add half a bunch of thyme and sage to the cavity of the chicken. Using kitchen twine, tie the legs together and tuck the wings behind the breast for even cooking.
4. Preheat the oven to 400°C.
5. In the 24 cm Le Creuset Round Casserole, heat 1 tablespoon of butter, add the onions, celery, and carrots, along with ½ teaspoon of salt.
6. Sauté until the vegetables start to soften, about 5-6 minutes.
7. Pour in the charmpagne and reserved citrus juices to deglaze the casserole.
8. Position the prepared chicken on top of the vegetables and place it in the oven.
9. Cook for 15-20 minutes until the chicken begins to brown.
10. Reduce the heat to 350°C and continue cooking for about 1 1/2 hours, basting with butter every 15-20 minutes.
11. Check the temperature of the chicken with a meat thermometer.
12. When tested between the thigh and lower breast, the chicken is done when it is at least 165°C.
13. Allow the chicken to rest for 15-20 minutes before slicing and serving.
14. Serve the chicken with the pan sauce and garnish with the remaining herbs.