Description
Chicken au Poivre brings peppery French flair right to your dinner table with a simple yet elegant pan-seared technique that turns an ordinary chicken breast into something truly special. Crushed black peppercorns create a spicy crust while a quick pan sauce adds richness that makes your taste buds dance with delight.
Ingredients
Scale
Main Ingredients:
- 6 boneless, skinless chicken thighs
- 1½ tablespoons whole black peppercorns
- Salt
- Freshly ground black pepper
Supporting Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 shallots
- 2 sprigs fresh thyme
Finishing Ingredients:
- ¼ cup brandy
- ½ cup low-sodium chicken broth
- ¾ cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions
- Pulverize 1½ tablespoons whole black peppercorns using a mortar and pestle or rolling pin until coarsely crushed. Set aside on a small plate.
- Pat 6 chicken thighs completely dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
- Warm 1 tablespoon olive oil in a large skillet over medium heat. Carefully place seasoned chicken into hot pan. Sear for 3-4 minutes until golden brown, then flip and cook additional 3-4 minutes. Transfer chicken to a clean plate.
- Lower heat to medium. Melt 1 tablespoon butter in same skillet. Add 2 finely chopped shallots, crushed peppercorns, and 2 thyme sprigs. Sauté for 1-2 minutes until shallots turn translucent.
- Pour ¼ cup brandy into skillet, standing back to avoid splatters. Allow liquid to simmer for 2 minutes, scraping pan’s bottom to release browned bits.
- Pour ½ cup chicken broth into skillet. Simmer uncovered for 5 minutes until liquid reduces by half.
- Reduce heat to low. Slowly stir in ¾ cup heavy cream until sauce looks smooth and slightly thickened.
- Return chicken to skillet. Gently spoon sauce over meat. Cook for 6-8 minutes at 350°F until chicken reaches internal temperature of 165°F.
- Remove thyme sprigs. Sprinkle 2 tablespoons fresh chopped parsley across top. Serve immediately while sauce remains warm.
Notes
- Crush peppercorns coarsely for maximum flavor and texture in your sauce.
- Pat chicken thighs completely dry before seasoning to ensure a perfect golden-brown sear.
- Use a heavy-bottomed skillet to distribute heat evenly and prevent burning during cooking.
- For a lighter version, substitute half-and-half for heavy cream and use skinless chicken breasts instead of thighs.
- Prep Time: 5 minutes
- Cook Time: 19-21 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 291 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 23 g
- Cholesterol: 110 mg