Comments on: Chicken in Champagne Cream Sauce

By: Audrey

Audrey — Wed, 04 Oct 2023 06:48:19 +0000

In reply to Matt M.

Thanks, Matt! The sauce is thinner than most sauces people are used to, but that doesn’t mean you can can’t thicken it to your preference. The “problem” with a roux and thickening a sauce, is different flours have different absorbtion levels – meaning the exact roux using 2 different flours can create 2 different sauce consistencies. If you feel like your sauce was too thin, cut back on the stock next time to around 3 cups (or even 2.5 if you really like it thick). But I’m so glad you enjoyed it!

By: Matt M

Matt M — Wed, 04 Oct 2023 02:16:10 +0000

Hi – Great recipe and great backstory with JFK and La Caravelle. I and some other friends who have tried it have also thought the sauce was not thick enough. Is it supposed to be a gravy consistency? If so, seems like 3.5 cups of broth is too much. I added some corn starch at the end to get it to thicken. Your thoughts?

By: Audrey

Audrey — Sun, 01 Jan 2023 09:53:36 +0000

In reply to Michael. Thank you so much, Michael. I am glad you got the sauce to thicken down, despite it taking longer than indicated. I am going to be re-making this recipe soon and will see the results and if any adjustments need to be made. Thanks for letting me know! But I am glad you got to enjoy your New Year's dinner, the sides for it sound absolutely perfect!

By: Michael

Michael — Sun, 01 Jan 2023 01:50:26 +0000

It was delicious. I had a problem getting the sauce to thicken, as the roux would not develop with 3.5 cups of stock to only 2 tbsp of flour. Had to simmer it a LONG time to get it to a servable consistency. Served it with the white rice, asparagus with hollandaise, and a big batch of Audrey’s Gougères for a wonderful New Year’s Eve dinner.

By: Audrey

Audrey — Wed, 28 Dec 2022 09:08:03 +0000

In reply to Gail Abercrombie. Thank you, Gail. This blog has many recipes ranging from appetizers to desserts. Enjoy your stay and have a look around!

By: Gail Abercrombie

Gail Abercrombie — Tue, 27 Dec 2022 21:27:47 +0000

Looks delicious, would like to see more of your recipes

By: Audrey

Audrey — Tue, 07 Sep 2021 11:04:38 +0000

In reply to kim martin. Hi Kim. You could simply omit the mushrooms, but unfortunately I feel this will drastically change the flavors and texture of the sauce. Mushroom is indeed an essential ingredient in this recipe. You can choose to make it without it, but I can't guarantee the success/deliciousness of the dish. There are more chicken recipes on the blog, made without mushrooms, so please feel free to browse :)

By: kim martin

kim martin — Tue, 07 Sep 2021 07:37:26 +0000

Audrey just seen your receipe looks perfect, my only problem is the person I will be cooking for hates mushrooms, any idea for a substitute?

By: Champagne Chicken - Practice With Danielle

Champagne Chicken - Practice With Danielle — Mon, 03 Jun 2019 21:06:34 +0000

[…] Recipe adapted from Pardon Your French. […]

By: Pardon your French

Pardon your French — Thu, 31 Jan 2019 13:24:52 +0000

In reply to Susan. Thanks for your review Susan, it is indeed a fantastic dish! And yes, be careful with those oil splatters :)