Does anybody have an easy champagne chicken recipe that involves baking?

I run a restaurant and we have a christmas banquet tonight- i have lost my recipe for champagne chicken- all i remember is that i have to bake it---how long? ingredients?Does anybody have an easy champagne chicken recipe that involves baking?
Champagne Chicken - Stegt Kylling med Champagne


6 lbs roasting chickens


salt


pepper


prepared stuffing


6 tablespoons butter


1 cup champagne


1 cup cream





Clean and wash the chicken inside and out.


Mix salt and pepper to taste and rub over fowl.


Stuff with your favorite dressing.


Melt the butter in a roasting pan and brown the fowl on top of the stove.


Add champagne, cover and roast in a preheated 350潞 oven 20 minutes per pound, or until tender.


Remove chicken from roaster, add the cream to juices in the pan and cook, stirring frequently, for 10 minutes.


Season with additional salt and pepper if necessary.


Carve the fowl and serve the sauce over individual portions.Does anybody have an easy champagne chicken recipe that involves baking?
6 lbs roasting chickens


salt


pepper


prepared stuffing


6 tablespoons butter


1 cup champagne


1 cup cream





Clean and wash the chicken inside and out.





Mix salt and pepper to taste and rub over fowl.





Stuff with your favorite dressing.





Melt the butter in a roasting pan and brown the fowl on top of the stove.





Add champagne, cover and roast in a preheated 350潞 oven 20 minutes per pound, or until tender.





Remove chicken from roaster, add the cream to juices in the pan and cook, stirring frequently, for 10 minutes.





Season with additional salt and pepper if necessary.





Carve the fowl and serve the sauce over individual portions.
This may be what you are looking for.


It's the one we use in our restaurant.





Roast Chicken with Champagne Herb Sauce


26 1/4 lb Chicken


Salt and pepper


11 1/4 tbl Soft butter


15 tsp Chives, thinly sliced


30 oz Mushroom, thinly sliced


Champagne Herb Sauce


11 1/4 cup Brut Champagne


5 5/8 cup Chicken stock


7 1/2 med Shallot finely chopped


5 5/8 cup Whipping cream


45 tbl Cold butter,cut into 6 pieces


11 1/4 tbl Chives, thinly sliced


11 1/4 tbl Parsley chopped





Discard excess fat from chicken. Sprinkle chicken with salt and pepper. Rub all over with one Tablespoon of the softened butter. Mix another 1 Tablespoon of butter with 2 teaspoons of chives. Put mixture inside chicken and rub it well. Set the chicken in a roasting pan and skewer the skin underneath the legs to the body to keep shape of chicken. Add chicken neck to the pan. Roast at 400F about 1 hour, basting occasionally. Check to see if done. Insert skewer into leg to see if tender and that juices are clear.


Transfer and keep warm. Prepare sauteed mushrooms: Melt remaining 1 1/2 tablespoon butter. Add mushrooms, salt and pepper. Saute over medium heat, tossing lightly and often, about 3 minutes until lightly browned. Pour off excess fat from chiken roasting pan. Reheat the juices in pan. Deglaze the pan with 3/4 cup champagne. Reduce to about 1/4 cup. Strain into a saute pan. Add remaining 3/4 cup champagne, the stock and the shallot. Continue boiling, stirring often until well favored and reduced to about 3/4 cup.


Add the cream and boil until the sauce is thick enough to coat a sppon. To finish the sauce, stir in cold butter one piece at a time. Add chives and parsley and taste for seasoning. Serve sauce separately.





Good luck. Oh, and get those recipes on a database.