Chicken au Poivre
- 1 day ago
- 2 min read
Ingredients
1 tablespoon black peppercorns
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
2 pounds skinless, boneless chicken thighs, patted dry
1/2 teaspoon salt, or to ta2 tablespoons minced shallot
1 cup low-sodium chicken broth
1/2 cup heavy cream
3 fresh thyme sprigs, or to taste
1 tablespoon freshly squeezed lemon juice
fresh parsley sprigs for garnish (optional)
Instructions
Crush peppercorns. Place fresh black peppercorns in a zip-top bag and, using the flat end of a meat mallet, crush them until coarse and similar in size.
Heat olive oil and butter. Swirl the pan to combine until the mixture is bubbling.
Add seasoned chicken to the butter mixture. Cook on both sides until lightly browned (about 3 to 4 minutes per side). Remove from the pan and set aside on a clean plate.
Cook shallots. Add shallots to the pan, stirring until softened.
Stir in broth, cream, and remaining seasonings. Add broth, heavy cream, thyme, and cracked peppercorns. Use a wooden spoon to lift up any browned bits.
Return the chicken to the pan sauce. Be sure to include any juices that may have dripped onto the plate—these add extra flavor and goodness!
Turn the chicken to coat in the sauce, and cook. Bring the mixture to a boil, reduce to a simmer, and let it cook until the chicken reaches 165 degrees F. Divide the chicken among the plates with rice.
Reduce sauce. Cook the sauce over medium heat until reduced and slightly thickened.
Description
This is special enough to be a company dinner but easy enough for a week day meal.
Servings
4
Notes
Not just another chicken recipe. This is special. Sumner said that he would prefer fewer peppercorns.
Source
Catherine Jessee for allrecipes
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