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
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.
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.
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!
Double or triple the chicken stock and heavy cream. As written - not much sauce at the nd.
Added a few Szechuan peppercorns to brighten the pepper flavor and a dash of Red Wine Vinegar at finishing. I wish I had thickened the sauce some more - will do next time.
A very peppery dish indeed. No complaints here I must say. I subbed some garlic and onion for shallot, didn’t have parsley, used dried thyme and non-dairy cream. I loved it - was ready quickly without too many ingredients. I served it over a 1/3 lb Bucatini pasta with a little homemade fresh bread on the side. Yum!