Champagne Chicken
Great for that half of bottle of Champagne you find in the living room after a party.
(There aren't any quantities because it's all to taste)
Crush the rosemary and thyme (or grind it in a mortar and pestle)
Heat a cast iron skillet or very heavy pan over medium, add enough oil to cover about half of the pan, and add the rosemary and thyme.
Cook a minute or two to flavor the oil, add some salt and pepper to the oil, then add in the chicken, one single layer
Brown the chicken on each side for a couple of minutes, and lower the heat a bit
Pour about a quarter inch of Champagne (how much will be determined by how big your pan is) and cover tightly. The liquid will start to boil, you want to flavor of the steam to permeate through the chicken. Every five minutes or so turn the chicken over and add more champagne as necessary. Stab the chicken with a fork (or whatever sharp object you have) to allow the juices to escape and mix with the champagne sauce.
Continue turning, adding more champagne, and cooking until the juices run clear, or until an instant read thermometer reads the correct amount for chicken (180 degrees). Remove the cover and let whatever juice and champagne left reduce to a medium thick sauce that covers the chicken pieces. Serve hot.