If you hate to see good champagne go to waste, try this quick and tasty chicken recipe.
- 2 chicken breasts, with skin
- 1/4pt (5floz) champagne
- 1tbsp of clear honey
- 2 cloves of garlic, crushed
- 1 mild, red chilli, deseeded and finely chopped
- Salt and pepper, to season
- 1tbsp of olive oil
Marinate the chicken breasts with the crushed garlic, chilli, salt and pepper for 30 mins.
Heat the olive oil in a shallow frying pan – fry the chicken and any excess marinade, on a medium heat for 5 mins on one side, turn over and fry for 3 mins then add in the champagne and clear honey. Reduce down for 5 – 8 mins or until chicken is cooked but still tender.
Serve with freshly steamed vegetables and gravy, which can be made with the left over juices added into your normal gravy mixture.
Top tip for making Jen Shepherd’s glazed champagne chicken
If you have white wine, you can use this instead of champagne. To save time, just marinate the chicken for 5 - 10 mins.