Chicken in Champagne Draft

How I make it

1. The evening before, mix all the marinade ingredients in a bowl large enough to hold the chicken.

2. Add the chicken and make sure it is completely coated. Cover and refrigerate overnight.

3. The next day, preheat the oven to 350°F (180°C).

4. Transfer the chicken and marinade to a deep, greased baking dish lined with foil.

5. Cover the dish with foil and bake for 1 hour 15 minutes.

6. Remove the foil and bake for another 10-15 minutes, until the chicken is browned.

7. Serve with white rice and spoon the pan juices over the top.

8. If there is a lot of sauce left, pour it into a pot and boil over high heat for a few minutes until it reduces and thickens.

What I've learned

• I taste the marinade before adding salt, because soy sauce is very salty.
• You can swap the sparkling wine for dry white wine.
• Lining the dish with foil makes cleanup easy.
• To check if the chicken is done, I make a small cut where the drumstick meets the thigh: if the juices run clear, it's ready; if they're cloudy, it needs more time in the oven.