4 chicken breasts (with skin on, bone in)
1 shallot, quartered
thyme, tarragon for seasoning
250 ml champagne (brut or extra dry). Try not to drink the rest before dinner is ready!
Preheat oven to 220C
Make a slit in each breast and insert the shallot quarter. Put in a roasting pan, season breasts and pour half of the 250 ml of champagne over them. Put the breasts under the oven grill, skin side down, and grill for 5 minutes each side or until skin is nicely browned. Remove from the grill, baste and pour the remaining 125 ml of champagne over the chicken.
Put the breasts in the preheated oven for 30 minutes, basting once or twice.
Serve with rice and mushrooms or a green salad. Serve the remaining bottle of champagne with the meal! That is if you've not polished it off while the chicken was cooking.