Chicken au Poivre
If you're in the mood for a luxurious, restaurant-quality meal without the hefty price tag, chicken au poivre is the way to go! This creamy, peppercorn-infused dish offers all the rich flavors of steak au poivre, but at a much more budget-friendly price.
Equipment
- a large cast iron or heavy skillet
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)
Instructions
- 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!
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.
Nutrition
Calories: 603kcalCarbohydrates: 7gProtein: 47gFat: 39gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 280mgSodium: 317mgPotassium: 784mgFiber: 2gSugar: 3gVitamin A: 1026IUVitamin C: 4mgCalcium: 82mgIron: 3mg
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