Chicken au Poivre
Published Sept. 11, 2024
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon whole black peppercorns
- 2tablespoons extra-virgin olive oil
- 8boneless, skinless chicken thighs (about 2 pounds)
- Salt
- 2tablespoons unsalted butter
- 2tablespoons minced shallot
- 1cup low-sodium chicken broth
- ½cup heavy cream
- 3thyme sprigs
- 1tablespoon lemon juice
- 1tablespoon finely chopped parsley, plus more for garnishing
- Crusty bread or egg noodles (optional), for serving
Nutritional analysis per serving (4 servings)
589 calories; 32 grams fat; 14 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 40 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 36 grams protein; 917 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place peppercorns in a small resealable bag. Using a mallet or the bottom of a saucepan, gently crush the peppercorns until coarsely cracked. (Alternatively, you can use a mortar and pestle.) Set aside.
- Step 2
In a 12-inch cast-iron or other heavy skillet, heat oil over medium. Season chicken with salt. In two batches, sear chicken until light golden all over, about 5 minutes per batch. Transfer to a plate. Pour off any remaining oil in the skillet.
- Step 3
Add butter and shallot to the skillet and cook, stirring, until butter is melted and shallot is softened, 1 minute. Add broth, heavy cream, thyme sprigs and cracked peppercorns and mix well, stirring to lift up any browned bits on the bottom of the pan.
- Step 4
Add chicken (and any accumulated juices), bring to a simmer and cook, turning and basting occasionally with the sauce, until cooked through and an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees, 6 to 8 minutes.
- Step 5
Divide chicken among 4 serving plates and discard thyme.
- Step 6
Add lemon juice to the skillet and stir until sauce is slightly thickened, about 2 minutes. Season with salt and stir in parsley.
- Step 7
Spoon the sauce over the chicken and garnish with more parsley. Serve with crusty bread or egg noodles, if desired.
Private Notes
Comments
I shamelessly made this at 1am after coming home wired from a late night at the office -- as written, except no fresh thyme. The substitution of lemon made for a tasty sauce, but without the cognac (or even sherry), it did not hit the expected au poivre notes. While good for a weeknight meal, it wasn't special or memorable.
You can use a garlic press to do the pepper cracking. Start with a single layer half covering the bottom of the press, then close the press once or twice. Remove with peppercorns with a pointed knife. Repeat as many times as needed.
Made this last night but used cognac instead of lemon, and had to sub sour cream for the heavy as that was what I had. Deglazed with cognac and then sprinkled a little on before serving. Yum!
I was so excited about this recipe, but it didn’t turn out for me. I followed the recipe exactly and it looked like all was well, but the sauce turned from looking just about right—a bit creamy—to not creamy at all and kind of greasy-feeling and “blah” tasting. Did I cook it too long?
Made this exactly to the recipe, and it was lovely! The sauce had a peppery spice and tanginess with a healthy bite of umami. So yummy! A big hunk of buttery toasted sourdough was the perfect complement. Will make this recipe again!
Definitely agree about the cognac/sherry swap. I deglazed with white wine and added cognac at the end. I had mixed peppercorns so just used those and it worked great.