Our Good Life participates in affiliate marketing and other forms of advertising. We only recommend products and services we believe in and think they will be of use to you.

Champagne and Sticky Chicken Thighs: Whoa! #winophiles

In June our French Winophiles group is looking at the unexpected pleasures that one finds in Champagnes.  We are hosted by Wine Predator and you can read her invitation post here. This is going to be a fun post!  Share your finds with a blog post or by participating in our monthly twitter chat at 8am Pacific Saturday June 20, 2020 by using the #winophiles.

I have to say, I cheated just a little bit.  I am sharing with you a French Sparkling White Wine by Jacques Pelvas.  The Breban company is one of the last family-owned company producing artisanal sparkling wines in the South of France. The grandfather, Raymond started elaborating on sparkling wine in his garage in 1942. He has then decided to add a full range of wines from Provence. Since that time, two-generations has been managing the company with the same passion and philosophy for quality. Today, they are famous in France and all over the world for the quality of the wines of Provence and for their premium handcrafted sparkling wines. So, not really Champagne. I hope this doesn't get me kicked out of the group. 😉

We loved these bubbles!

Color: a pretty, pale, pale yellow
Nose:  Green and yellow fruit, citrus, white flowers
Palate:  Peaches, a trace amount of minerals, clean taste, long-lasting bubbles
Price: $12-18 a bottle

What was so unexpected is that the powerful flavors of the Sticky Chicken Thighs did not overwhelm this wine at all.  In fact, they seemed to walk hand-in-hand, the spicy sauce and the bubbles made a beautiful match.

The other unexpected pleasure was finding such a crisp and tasty bubbly in Provence. I want to go there now and have it on the grounds, eating beautiful vegetables and a perfectly roasted chicken. I can see myself there, right now.  Can you?

Come and see all the other French Winophiles on their additions to unexpected Champagne!

  • Camilla of Culinary Adventures with Camilla: Pour un Pique-Nique Sur le Patio: Roasted Citrus Tart + Jacquart Brut Mosaique
  • Cindy of Grape Experiences: A Stroke of Serendipity – Discovering Champagne Louis Brochet Brut 1er Cru in London
  • Jeff of Food Wine Click!: The Polar Opposite of House Style at Champagne Coessens
  • Katrina of Corkscrew Concierge: Seven is a Charm with Laherte Freres Les 7 Champagne
  • Martin of ENOFYLZ Wine Blog: Champagne Drappier’s Blanc de Quatre Blancs; A Taste of Champagne’s White Heirloom Grape Varieties
  • Nicole of Somm's Table: A Super Fancy Pants Grilled Cheese Pairing: Salmon Caviar Croque-Monsieur with Charles Dufour Bulles de Comptoir 6 La Benjamine 2.0 Champagne
  • Robin of Crushed Grape Chronicles: Champagne & BBQ, Chartogne-Taillet meets Rollin’ Smoke
  • Sue and Gwendolyn of Wine Predator: Two Days of Unexpected Pleasures in Champagne: Day One and Day Two
  • Susannah of Avvinare: Falling In Love with Champagne: My First Visit to a Wine region
  • Terri of Our Good Life: Champagne and Sticky Asian Chicken Thighs: Whoa!

Yield: 4
Sticky Asian Chicken Thighs

Sticky Asian Chicken Thighs

Delicious chicken thighs with a sweet Asian sauce with a bit of heat
Prep time: Cook time: Total time:


  • 4 large chicken thighs, bone in, skin on
  • 3 T soy sauce
  • salt and pepper
  • 1 T oil
  • 3 T sweet chili sauce
  • 1/2 T sriracha
  • 1 T brown sugar
  • 1 T rice wine vinegar
  • 1 glove of garlic, minced
  • parsley for garnish


  1. Preheat oven to 400 degrees.
  2. Add oil to an oven proof skillet and heat.
  3. Season thighs with salt and pepper.
  4. When the oil is hot, add chicken skin side down.
  5. Cook until the skin is crispy, about 4 minutes on each side.
  6. While chicken is cooking, whisk the soy sauce, chili sauce, sriracha, brown sugar, vinegar and garlic.
  7. Add to the pan with the chicken.
  8. Turn off the heat.
  9. Place the chicken in the oven and cook until chicken reaches an internal temperature of 165 degrees, between 20-25 minutes.
  10. Remove from oven, let rest.  Sprinkle with parsley.
Fat (grams)
Sat. Fat (grams)
Carbs (grams)
Fiber (grams)
Net carbs
Sugar (grams)
Protein (grams)
Sodium (milligrams)
Cholesterol (grams)
Did you make this recipe?
Tag @tsteffes on instagram and hashtag it #OurGoodLifeRecipes
Created using The Recipes Generator

Would you like to comment?

  1. Looks like you found yourself a great value wine! The sticky chicken thighs look so yummy too!

  2. I loved that you chose bubbly from Provence! Its so atypical of the region. And I think the beauty of champagne and other sparkling wines is the ability to pair with so many different things.

  3. You're right about a sparking wine from Provence being unexpected. Who knew?! I'm glad it paired well with your dish and I'm right there with you on visiting Provence! Cheers!


Welcome! If you liked what you read, please take a moment to share by tweeting, pinning or yumming! Much appreciated!