Champagne Chicken ("Ruth's Champagne Chicken")

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

Dress the chicken with the onion and let it rest for about 1 hour

Fry the chicken in a large skillet over medium heat, leaving the onion inside

Once fried, pour in the champagne and let the chicken cook until the sauce has reduced to about 1 cup

Remove the chicken and place it on a serving platter

Drench it generously with butter

Drizzle with the remaining champagne sauce and serve with corn cream or mashed potato purée.