French tarragon may be hard to find but when you’re cooking with fancy sparkling wine from the Cape then it’s worth the effort. This chicken dish is drenched in bubbly and served on a bed of brown rice.



  • 1 tbsp olive oil
  • 4 chicken breasts or thighs (skin on, bone in)
  • Sea salt and ground black pepper (to taste)
  • 1 large shallot (minced)
  • 1 cup Brut MCC (Methodé Cap Classique)
  • 2 tbsp unsalted butter
  • 1 cup sliced mushrooms
  • 2 tbsp chopped, fresh tarragon
  • fresh lemon juice (to garnish)


  1. Preheat the oven to 375°C. Heat the olive oil in a large skillet.
  2. Add the chicken to skillet and seer for 3 minutes on each side. Stir in shallots and salt and pepper. Remove the chicken, and place on a plate.
  3. Add the MCC and scrape bottom of pan to remove all of the cooked bits.
  4. Place the chicken back in the pan, baste with the MCC sauce and place in the oven. Bake for 25 to 30 minutes until thoroughly cooked.
  5. Heat the butter in a large non-stick pan. Add the mushrooms and cook for 5 minutes.
  6. Remove the chicken from oven, and add the sautéed mushrooms. Stir in the tarragon and drizzle with lemon juice.
  7. Serve with brown rice and Haricot Vert (French green beans).

Recipe adapted from Cooking with Curls.

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