2 organic free-range chicken breasts with skin and bone (the Maryland cut is also good)
½ shallot, halved
Chervil, tarragon or thyme
125 ml French champagne
Place the chicken breasts in a roasting pan. Make a slit in each and insert the shallot. Season and pour the champagne over the chicken. Pop it into an oven heated to 220 degrees celcius for about 40 minutes, basting once or twice.
Serve with a green salad and roasted, garlicky baby new potatoes, if liked. Serves 2.
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