Chicken au Poivre
603kcal
Ingredients
- 8 boneless and skinless chicken thighs (trim excess fat and pat them dry with paper towels)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ¼ cup (0.75 oz) minced shallots
- 1½ tablespoons whole black peppercorn
- 3 thyme sprigs
- ¼ cup brandy or cognac
- 1½ cups low-sodium chicken broth
- ¾ cup heavy cream
- 1 tablespoon chopped parsley leaves
- salt and black pepper (to taste)
Method
- Lightly crush the peppercorns using a mortar and pestle. Set aside.
- Season the chicken on all sides with salt and black pepper. Heat oil in a skillet over medium heat and cook chicken thighs for 3-4 minutes on each side until golden. Transfer to a plate.
- In the same skillet, over medium-high heat, add butter, shallots, thyme, and peppercorns. Sauté for 1-2 minutes, then add brandy and cook for 2 minutes. Stir in broth and cook until reduced by half, about 5 minutes.
- Lower the heat to medium-low, then add the heavy cream and stir to combine. Return the chicken to the skillet and cook until fully cooked through and the sauce has thickened, about 6-8 minutes. Stir occasionally, scraping the bottom to prevent any bits from burning.
- Pour the sauce over the chicken, then sprinkle with parsley and serve!
Nutrition
Calories603kcalCarbohydrates7gProtein47gFat39gSaturated Fat17gPolyunsaturated Fat4gMonounsaturated Fat14gTrans Fat0.3gCholesterol280mgSodium317mgPotassium784mgFiber2gSugar3gVitamin A1026IUVitamin C4mgCalcium82mgIron3mg
Notes
- Cook the chicken in batches. If necessary, cook the chicken thighs in batches to ensure even browning.
- Low-sodium chicken broth. Using low-sodium chicken broth is essential to prevent the dish from becoming too salty.
- Control the sauce thickness: If the sauce is too thin, let it simmer a little longer to reduce. If it's too thick, add a splash of chicken broth to thin it out to your desired consistency.
- Refrigerate: Store the chicken au poivre in the refrigerator for up to 3 days.
- Freezing: While you can freeze the chicken au poivre, the sauce may slightly change in texture when reheated. If freezing, store the chicken and sauce in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.