Champagne–Browned Butter Chicken
This is a riff on coq au vin, the French standard of chicken and veggies simmered in red wine. The coq usually takes on a deep purplish-red cast from
the vin, but our modern take cooks the chicken in broth: It tastes lighter and looks much brighter. After the chicken cooks,
it's smothered with a delicious Champagne reduction sauce that's enriched with nutty brown butter.
View Recipe: Champagne-Browned Butter Chicken