Description
Chicken au Poivre is a classic French dish featuring tender, boneless chicken thighs coated with pungent cracked black peppercorns, cooked in a rich, creamy sauce with shallots, chicken broth, and fresh herbs. This sophisticated yet easy-to-make recipe creates a flavorful main course perfect for an elegant dinner or special occasion.
Ingredients
Scale
Chicken
- 2 lbs boneless skinless chicken thighs (6-8 thighs)
- Kosher salt, to taste
- 1 tablespoon whole black peppercorns
- 2 tablespoons extra virgin olive oil
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons minced shallot
- 1 cup chicken broth
- 3/4 cup heavy cream
- 3 sprigs fresh thyme
- Juice from half a lemon
- 2 tablespoons fresh parsley, chopped
Instructions
- Crack Peppercorns: Using a mortar and pestle, roughly crush the whole black peppercorns. Alternatively, place them in a zip-top bag and crush with a mallet or the bottom of a saucepan to achieve coarse pieces.
- Brown the Chicken: Heat the extra virgin olive oil in a large skillet over medium heat. Season the chicken thighs with kosher salt, then brown them on both sides, about 5 minutes per side, working in batches to avoid overcrowding the pan. Remove cooked chicken to a plate and set aside.
- Sauté Shallots and Prepare Sauce: Add unsalted butter and minced shallot to the skillet. Cook until shallots soften, about 1-2 minutes. Stir in chicken broth, heavy cream, fresh thyme sprigs, and the cracked peppercorns. Cook for 1-2 minutes, scraping up any browned bits from the bottom of the pan for added flavor.
- Simmer Chicken in Sauce: Nestle the browned chicken back into the skillet along with any accumulated juices. Bring the mixture to a gentle simmer. Occasionally baste the chicken with the sauce and cook until chicken reaches an internal temperature of 165°F, about 6-8 minutes.
- Remove Chicken and Finish Sauce: Transfer chicken to serving plates and discard the thyme sprigs. Stir the lemon juice into the skillet and continue cooking the sauce until it thickens slightly, about 2 minutes. Adjust seasoning with kosher salt to taste and stir in chopped fresh parsley.
- Serve: Spoon the creamy au poivre sauce over the chicken thighs and serve immediately. Enjoy this rich and flavorful dish!
Notes
- For best results, use a meat thermometer to ensure chicken is safely cooked to 165°F.
- Crushing the peppercorns coarsely is key for the signature peppery crust; avoid grinding them too finely.
- Use fresh thyme sprigs for authentic flavor; dried thyme can be substituted but use less quantity.
- This dish pairs well with mashed potatoes, steamed vegetables, or a fresh green salad.
- You can substitute chicken thighs with boneless chicken breasts but adjust cooking time as breasts cook faster and dry out easier.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 130 mg
