Champagne Chicken (Champagne Chicken à Ruth)

Season the chicken with minced garlic, salt, black pepper, thyme, bay leaves, and plenty of lemon

Inside the chicken, place the cut-up onion and let it sit for about an hour

Fry the chicken in a large pan with oil, without removing the onion from inside

After frying, pour in the champagne

Let the chicken cook in that liquid over low heat until the sauce is reduced to a nice glaze

Remove the chicken

Place it in a baking dish and generously butter it

Douse it with the remaining champagne sauce and let it get golden brown

It's perfectly dour! Serve with corn cream or mashed onion

Author's note (whimsical): "This chicken tastes like real roast rabbit prepared by angels who took culinary courses on Olympus..."