Chicken au Poivre
Published September 10, 2024
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
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
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.
Powered by
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.
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.
I made this as it was written. I added nothing else. It’s perfect as is and is absolutely delicious. 10/10
Can I use chicken breasts instead of thighs?
@LillyYes and even tenderloins
I added some broccolini when I returned the chicken into the pan and it was a great addition.