Chicken with Champagne Sauce (Chicken à Victória)

Remove the chicken's legs, wings, and head, and place them in a pot with enough water to cover them

Add the carrot, celery, garlic, parsley, onion, salt, and black pepper

Let it simmer for about an hour (or until any excess fat rises to the surface)

Remove the foam with a skimmer

In a separate pan, melt butter over low heat and cook the chicken pieces until they're well browned

Remove the fried chicken from the oil and place it in a baking dish or oven-safe plate

In the same pan used for frying, pour in the champagne and let it simmer for 10 minutes

In another pan, melt butter over medium heat

Add flour and stir constantly until golden brown

Then, add the cooking juices and mix well to avoid lumps

Combine the simmered champagne with the previous mixture, stirring well

Let it simmer for an additional 5 minutes

Finally, pour in the chilled heavy cream, mixing well

Serve immediately over the fried chicken

Garnish with mushrooms or palmito slices and serve hot.