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Chicken au Poivre

Heavenly Chicken au Poivre: Creamy French Comfort Food

Indulge in Chicken au Poivre, a creamy and budget-friendly dish that brings restaurant-quality comfort food to your dining table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: French
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Ensure they are patted dry for a perfect sear.
  • 2 tablespoons Olive Oil Can swap for vegetable oil.
For the Sauce
  • 2 tablespoons Unsalted Butter Can be replaced with more olive oil for a dairy-free option.
  • 2 tablespoons Minced Shallots Yellow onions work as a substitute.
  • 2 tablespoons Whole Black Peppercorns Opt for cracked pepper for a milder flavor.
  • 4 sprigs Thyme Can substitute with dried thyme.
  • 1/4 cup Brandy or Cognac White wine can be used as an alternative.
  • 1 cup Low-Sodium Chicken Broth Regular broth is fine, just reduce added salt.
  • 1 cup Heavy Cream Half-and-half can be used for a lighter version.
For Garnish
  • 2 tablespoons Chopped Parsley Optional.
  • to taste Salt Adjust according to your preference.
  • to taste Black Pepper Adjust according to your preference.

Equipment

  • Skillet
  • Mortar and Pestle

Method
 

Step-by-Step Instructions
  1. Begin by crushing the whole black peppercorns using a mortar and pestle or a heavy pan, creating a coarse mixture. Season both sides of the chicken thighs generously with salt and the cracked pepper.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Carefully add the seasoned chicken thighs, cooking for 3-4 minutes per side until golden brown and crispy. Transfer the cooked chicken to a plate, keeping warm.
  3. In the same skillet, reduce the heat to medium-low and add 2 tablespoons of unsalted butter. Once melted, toss in the minced shallots and thyme sprigs, sautéing for 1-2 minutes.
  4. Pour in 1/4 cup of brandy or cognac into the skillet, allowing the alcohol to cook off for 2 minutes. Scrape up any flavorful bits stuck to the bottom of the pan.
  5. Add 1 cup of low-sodium chicken broth, bringing the mixture to a gentle simmer. Let it cook for about 5 minutes, reducing the broth by half while stirring occasionally.
  6. Lower the heat, then stir in 1 cup of heavy cream and return the cooked chicken to the skillet. Cook for an additional 6-8 minutes until the chicken is cooked through and the sauce thickens.
  7. Once your Chicken au Poivre is ready, plate the chicken and spoon the creamy sauce over each thigh. Garnish with chopped parsley.

Nutrition

Serving: 1servingCalories: 620kcalCarbohydrates: 10gProtein: 30gFat: 50gSaturated Fat: 25gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gCholesterol: 150mgSodium: 620mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 800IUVitamin C: 5mgCalcium: 80mgIron: 2mg

Notes

Preparing the chicken and sauce ingredients in advance can streamline the cooking process. The creamy Chicken au Poivre tastes divine as leftovers. Reheat gently on the stove.

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