Description
Chicken au Poivre is a classic French dish featuring boneless skinless chicken thighs cooked in a rich and creamy peppercorn sauce made with heavy cream, chicken broth, shallots, and fresh herbs. This recipe delivers tender, flavorful chicken with a luscious sauce perfect for an elegant dinner.
Ingredients
Scale
Chicken
- 2 lbs boneless skinless chicken thighs (6-8 thighs)
- Kosher salt, to taste
- 2 tablespoons extra virgin olive oil
- 1 tablespoon whole black peppercorns
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 the peppercorns: Using a mortar and pestle, roughly crush the black peppercorns. Alternatively, place peppercorns in a zip-top bag and crush them with a mallet or the bottom of a saucepan.
- Brown the chicken: Heat the 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. Work in batches to avoid overcrowding. Remove browned chicken to a plate and set aside.
- Cook the shallots and start the sauce: Add the butter and minced shallots to the skillet and cook until the shallots soften, about 1-2 minutes. Stir in the chicken broth, heavy cream, fresh thyme sprigs, and the cracked peppercorns. Cook for 1-2 minutes, scraping any browned bits from the bottom of the pan to add flavor.
- Simmer chicken in sauce: Nestle the browned chicken back into the skillet along with any accumulated juices. Bring to a gentle simmer, occasionally basting the chicken with the sauce. Cook until the chicken reaches an internal temperature of 165°F, about 6-8 minutes.
- Finish the sauce: Remove the chicken to serving plates and discard the thyme sprigs. Stir the lemon juice into the skillet sauce and cook until the sauce thickens slightly, about 2 minutes. Season with additional salt to taste and stir in the chopped parsley.
- Serve: Spoon the peppercorn sauce generously over the chicken and serve immediately. Enjoy your elegant Chicken au Poivre!
Notes
- Use a meat thermometer to ensure chicken is safely cooked to 165°F without overcooking.
- For a milder pepper flavor, reduce peppercorns to 1 teaspoon or crush less finely.
- You can substitute chicken thighs with boneless skinless chicken breasts but adjust cooking time accordingly.
- Serve with steamed vegetables or over mashed potatoes to soak up the delicious sauce.
- If you prefer a thicker sauce, continue simmering a few extra minutes after adding lemon juice until desired consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 145 mg
