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(7,303)
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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

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 monosaturated 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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
7,303 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

South Carolina Mama

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!

Yvette L.

I generally followed the recipe but made a few edits: pounded the chicken and lightly dusted in flour (to help thicken the sauce). Used combo butter/olive oil. Used 2 tablespoons crushed pepper corns (we love pepper). Skipped the lemon and used 1/4 cup cognac (better taste). Added mushrooms (because we love them!). Used 4 pieces of chicken (we like more sauce to chicken). We thought the end product was very good - and I'm not necessarily a chicken lover!

Kerrydilla

Could someone help me with how “spicy” this is? Working with a nine year old who isn’t afraid of a bit of spice. Sounds delicious to me.

Ralph C

Is there any way not to use cream?

Waystar

@Ralph C you could thicken with flour/water mixture.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.