Champagne Chicken

A nice festive dish to celebrate the inauguration of the kitchen in our new home! Serve with remaining Champagne!1 whole roasting chicken, cut into 8-10 serving pieces
1 dozen small peeled carrots, or 6 peeled carrots cut in half
2 leeks, cleaned or 1 large onion, diced
1/4 lb salt pork or bacon, diced
1 small jalapeño or red chile pepper, diced
2 cloves garlic, minced
4 fresh sage leaves, minced, or 1 tsp dried sage
16 oz fresh mushrooms, sliced
3 cups Champagne

In a large Dutch Oven, saute the pork or bacon in a bit of olive oil until browned a bit and most of the fat rendered. If using salt pork, you can simmer in a few tablespoons of water first, then brown after the water cooks off. Set aside in a large bowl. Brown the chicken pieces in a bit of the reserved fat and a dash of olive oil, in batches if necessary, setting aside in bowl after browned. Then add a bit of olive oil to pot if necessary, and sauté the leek (or onion) and the carrots, until the leek are softened and just beginning to brown. Add the garlic, chili pepper and sage and cook another few minutes, until fragrant. Set aside in bowl with chicken. Raise heat in the pot and cook the mushrooms. Allow them to release their water and then cook it off. Brown the mushrooms just a bit. Return chicken and vegetables to Dutch Oven and add the Champagne. Add a bit of water or chicken broth (or apple juice) if necessary to just about cover the chicken. Salt and pepper to taste. Bring to a boil, reduce heat to a simmer. Cover and cook for 30 minutes, just until chicken is cooked through. Turn pieces carefully during cooking to mix flavors.