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Clean recipe · thekitchn.com

Chicken au Poivre

You’ll want the creamy peppercorn sauce on everything.

Original recipe: thekitchn.com

Yield:
4 servings
Prep:
600 sec
Cook:
1800 sec
Total:
2400 sec
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Ingredients

  1. 2 pounds boneless, skinless chicken thighs (about 6)
  2. 1 teaspoon kosher salt, divided
  3. 1 tablespoon olive oil
  4. 2 tablespoons unsalted butter
  5. 1 medium shallot, finely chopped (about 1/4 cup)
  6. 2 cloves garlic, minced
  7. 1/4 cup Cognac or brandy
  8. 3/4 cup heavy cream
  9. 1/2 cup low-sodium chicken broth
  10. 1 tablespoon whole peppercorns, preferably a mix of black, white, pink, and red, coarsely crushed
  11. 1 teaspoon Dijon mustard
  12. 3 sprigs fresh thyme
  13. 1 tablespoon finely chopped fresh parsley leaves (from about 4 sprigs), plus more for garnish
  14. Lemon wedges, for serving (optional)

Instructions

  1. Pat 2 pounds boneless, skinless chicken thighs dry with paper towels. Season all over with 1/2 teaspoon of the kosher salt.
  2. Heat 1 tablespoon olive oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear until browned, 6 to 8 minutes per side. Transfer the chicken to a plate (it will not be cooked through).
  3. Reduce the heat to medium. Add 2 tablespoons unsalted butter to the skillet. When melted, stir in 1 finely chopped medium shallot and 2 minced garlic cloves. Cook until translucent, about 1 minute. Remove the pan from the heat. Add 1/4 cup Cognac. Return the pan to medium heat and simmer, scraping up any browned bits stuck to the bottom of the pan, until almost evaporated, about 1 minute.
  4. Add 3/4 cup heavy cream, 1/2 cup low-sodium chicken broth, 1 tablespoon coarsely crushed whole peppercorns, 1 teaspoon Dijon mustard, 3 fresh thyme sprigs, and the remaining 1/2 teaspoon kosher salt. Bring to a rapid simmer, stirring regularly.
  5. Return the chicken to the pan in a single layer and pour in any accumulated juices on the plate. Cook until the sauce is thick enough to coat the back of a spoon and the chicken is cooked through, 6 to 8 minutes.
  6. Remove and discard the thyme stems. Stir in 1 tablespoon finely chopped fresh parsley. Garnish with more chopped parsley and serve with lemon wedges if desired.

  7. Recipe Notes

    Storage: Refrigerate leftovers in an airtight container for up to 4 days.