Chicken au Poivre
Chicken au Poivre is a rich and comforting skillet dinner featuring tender chicken thighs coated in cracked black pepper and served with a creamy pan sauce made with shallots, thyme, brandy, chicken broth, and heavy cream.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Yield: 8 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: French-Inspired
Ingredients
- 8 boneless, skinless chicken thighs, trimmed and patted dry
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ¼ cup minced shallots
- 1½ tablespoons whole black peppercorns
- 3 thyme sprigs
- ¼ cup brandy or cognac
- 1½ cups low-sodium chicken broth
- ¾ cup heavy cream
- 1 tablespoon chopped fresh parsley leaves
- Salt and black pepper, to taste
Instructions
- Pat the chicken thighs dry and season both sides with salt and freshly cracked black pepper. Lightly crush the whole peppercorns using a mortar and pestle or the bottom of a heavy pan.
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken thighs and sear for 4–5 minutes per side, until deeply golden and nearly cooked through. Transfer the chicken to a plate.
- Reduce the heat to medium. Add the minced shallots and crushed peppercorns to the skillet and cook for 1–2 minutes until the shallots begin to soften.
- Add the thyme sprigs and carefully pour in the brandy or cognac. Simmer for about 1 minute while scraping the browned bits from the bottom of the pan.
- Pour in the chicken broth and simmer for 4–5 minutes, allowing the sauce to reduce slightly.
- Stir in the heavy cream and return the chicken thighs to the skillet. Simmer gently for 5–8 minutes, turning the chicken once, until the chicken reaches 165°F (74°C) and the sauce thickens.
- Remove the thyme sprigs. Taste the sauce and adjust the salt and black pepper as needed.
- Garnish with chopped parsley and serve the chicken hot with plenty of the creamy pepper sauce.
Notes
- Freshly cracked black pepper gives the dish its signature au poivre flavor.
- Brandy or cognac can be used interchangeably.
- Take care when adding the brandy to the hot skillet because alcohol vapors can be strong.
- Do not boil the cream sauce aggressively; a gentle simmer helps keep it smooth.
- Chicken thighs should reach an internal temperature of 165°F (74°C).
- Serve with mashed potatoes, roasted vegetables, rice, or crusty bread to soak up the creamy sauce.
Find it online: https://ayoubrecipe.com/chicken-au-poivre/