Chicken au Poivre

By Kay Chun

Published September 10, 2024

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5(7,704)
Comments
Read comments

This playful take on steak au poivre features chicken thighs that are pan-fried until golden then simmered in a peppery pan sauce until tender and juicy. The caramelized browned bits left on the bottom of the skillet from searing the chicken add deeper flavor to the sauce. Though Cognac is often used in classic au poivre, there is no booze in this version. Instead, a kick of lemon juice brightens the rich, velvety sauce. Serve the chicken over egg noodles or with crusty bread to sop up all that sauce. Tuck any leftovers into sandwich rolls with lettuce and tomato, or chop and toss with pasta and grated Parmesan for a quick lunch.

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Ingredients

Yield:4 servings

  • 1 tablespoon whole black peppercorns

  • 2 tablespoons extra-virgin olive oil

  • 8 boneless, skinless chicken thighs (about 2 pounds)

  • Salt

  • 2 tablespoons unsalted butter

  • 2 tablespoons minced shallot

  • 1 cup low-sodium chicken broth

  • ½ cup heavy cream

  • 3 thyme sprigs

  • 1 tablespoon lemon juice

  • 1 tablespoon finely chopped parsley, plus more for garnishing

  • Crusty bread or egg noodles (optional), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

13 grams carbs; 264 milligrams cholesterol; 560 calories; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 14 grams saturated fat; 34 grams fat; 2 grams fiber; 921 milligrams sodium; 49 grams protein; 3 grams sugar

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

    Divide chicken among 4 serving plates and discard thyme.

  6. 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.

  7. Step 7

    Spoon the sauce over the chicken and garnish with more parsley. Serve with crusty bread or egg noodles, if desired.

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Ratings

5 out of 5
7,704 user ratings
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Comments

London Mary

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.

Eric

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.

Tgb

To all those getting hung up on something else au poivre, relax. This is a recipe in the style of the other, much less trouble, and very good. Have made a ton of things in the style of other things but not quite. Are they inferior because of it? No, just different. Pay attention, follow the steps exactly and it’s great. I don’t keep alcohol around (it’s complicated) so this recipe is a great alternative to needing cognac, vermouth, port, Pinot etc. which you can add by all means.

phyllis

I made this as it was written. I added nothing else. It’s perfect as is and is absolutely delicious. 10/10

Lilly

Can I use chicken breasts instead of thighs?

CTK

I added some broccolini when I returned the chicken into the pan and it was a great addition.

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