Recipe for Chicken Au Champagne by Ancestral Foods

Chicken au Champagne takes a modern spin on this rendition of a French classic by blogger and chef, Ancestral Foods. This sumptuous recipe elevates the classic combination of tender chicken with the effervescence of sparkling white wine, complemented by the earthy richness of oyster mushrooms, the aromaticity of tarragon, and the sweet subtlety of shallots. As the leaves turn and the air crisps, this dish from Ancestral Foods is a great option as a centrepiece for late fall get-togethers, offering a cozy and inviting warmth to guests. Often paired with grilled greens and wild rice, simple and effective with minimal effort, but elegant in presentation. Keep an extra bottle of sparkling white near the table to pair with it perfectly.

Recipe for Chicken Au Champagne
Photo by: Sarah Sovereign Photography

Chicken Au Champagne


  • 1 tbsp. butter
  • 1 shallot, diced
  • 6 chicken thighs (bone-in, skin on)
  • 1 lb. oyster mushrooms, sliced
  • salt and pepper, to taste
  •  cups sparkling white wine (brut or cava work)
  • tarragon, fresh is best, chopped


1. Begin by melting 1 tbsp butter in a heavy skillet.

2. Add diced shallot and stir until translucent.

3. Add 1 lb. sliced oyster mushrooms and stir until coated and browned. Set aside and wipe the skillet.

4. Season 6 chicken thighs with salt and pepper and place them in the skillet skin-side-down on medium heat until golden and crisp, about 7 minutes.

5. Flip chicken thighs and cover the skillet, allowing them to sear in their own fat for 7-10 minutes.

6. Remove the lid covering the skillet and add 2 cups of sparkling white wine that is palatable to whoever is eating. Cook the alcohol down and add the shallot and oyster mushrooms back, moving the contents of the skillet rapidly so all flavours begin to absorb into the chicken thighs.

7. Top with fresh tarragon, remove from heat and serve!


About Emilea Semancik 155 Articles
Emilea Semancik was born in North Vancouver. Emilea has always always wanted to work as a freelance writer and currently writes for the Vancouver Guardian. Taking influence from journalism culture surrounding the great and late Anthony Bourdain, she is a recipe author working towards publishing her own series of books. You can find her food blog on Instagram: