Good times

We created this recipe when we came home one night from touring and found we didn’t have any wine to make coq au vin. We did, however, have a bottle of bubbly and a tub of olives in the fridge. It was one of those fortuitous accidents that led to discovery and what, for us, has become a much-loved regular chicken dinner.

CHAMPAGNE CHICKEN

1 chicken, cut into 8 pieces, brined
2 tbsp olive oil, plus more for the roasting pan
80g butter, chopped
1 brown onion, sliced
4 garlic cloves, smashed and chopped
4 glasses champagne (and one to drink, if you like)
sea salt
3 small