Chicken au Poivre
Golden-seared chicken thighs simmer in a creamy brandy peppercorn sauce made in one skillet. Coarsely crushed rainbow peppercorns provide bold, balanced heat.
Ingredients
- 650 g boneless skinless chicken thighs about 5-6
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 shallot chopped
- 2 cloves garlic minced
- 1½ tablespoons whole rainbow peppercorns or whole mixed peppercorns
- 3 fresh thyme sprigs
- 60 ml brandy or Cognac
- 80 ml heavy cream
- 240 ml low-sodium chicken broth low-sodium
- 1 tablespoon chopped fresh parsley
Instructions
- Lightly crush the 1½ tablespoons whole rainbow peppercorns with a mortar and pestle, keeping the pieces coarse rather than grinding them into powder. Set aside.
- Season both sides of the 650 g boneless skinless chicken thighs with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper.
- Heat the 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 3–4 minutes per side until golden. Transfer them to a plate.
- Reduce the heat to medium. Add the 2 tablespoons unsalted butter, 1 shallot, chopped, and 2 cloves garlic, minced. Cook for 1–2 minutes until softened. Stir in the crushed peppercorns and 3 fresh thyme sprigs, then cook for 30 seconds.
- Carefully pour in the 60 ml brandy or Cognac and scrape the browned bits from the bottom of the skillet. Simmer for 1–2 minutes until slightly reduced.
- Pour in the 240 ml low-sodium chicken broth and bring it to a boil. Reduce the heat and simmer for 5 minutes.
- Stir in the 80 ml heavy cream and simmer gently for 1–2 minutes until the creamy peppercorn sauce thickens slightly.
- Return the chicken thighs and any collected juices to the skillet. Spoon the sauce over the chicken and simmer for approximately 2 minutes, or until the thickest part reaches 165°F / 74°C.
- Remove the thyme sprigs, sprinkle the chicken au poivre with 1 tablespoon chopped fresh parsley, and serve immediately with the sauce.
Notes
Crush, Don’t Grind: I keep the peppercorns coarse because finely ground pepper can make the sauce taste excessively sharp.
Control the Peppery Heat: For a milder sauce, use slightly fewer peppercorns while preserving their coarse texture.
Check the Chicken: Thighs vary in thickness, so check that the thickest piece reaches 165°F / 74°C rather than judging doneness from color alone.
Simmer the Cream Gently: I keep the sauce at a gentle simmer so it thickens gradually and coats the chicken evenly.
Nutrition
Calories: 591kcal | Carbohydrates: 9g | Protein: 45g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 256mg | Sodium: 616mg | Potassium: 685mg | Fiber: 2g | Sugar: 2g | Vitamin A: 841IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 3mg
