Chicken Au Champagne - cooking recipe

Ingredients

4 chicken breasts (with bone and skin)
salt
fresh ground pepper
tarragon or thyme
1 shallot, quartered
1 cup Brut champagne

Preparation

Place the chicken breasts in a roasting pan skin side down and season with salt, pepper, and your choice of herbs. (I like it with both the Thyme and Tarragon).
Pour half cup of champagne over breasts.
Make a slit in each breast and insert shallot.
Place the pan under the broiler for 3 minutes. Flip the chicken breast side up and broil for an additional 5 minutes, or until the skin is nicely browned.
Remove the chicken from the broiler, baste with the pan juices and add the remaining half cup champagne.
Adjust the oven temp to 475 degrees and bake the chicken for 30 minutes, basting once or twice.