{"id":"825b6e95-4430-46a9-ae11-74d0ead7c5c2","url":"https://recipestripper.com/recipes/825b6e95-4430-46a9-ae11-74d0ead7c5c2","source_url":"https://www.thekitchn.com/chicken-au-poivre-recipe-23712295","title":"Chicken au Poivre","description":"You’ll want the creamy peppercorn sauce on everything.","servings":4,"servings_text":"4 servings","prep_time":"PT600S","cook_time":"PT1800S","total_time":"PT2400S","ingredients":[{"text":"2 pounds boneless, skinless chicken thighs (about 6)","item":"boneless, skinless chicken thighs","quantity":2,"unit":"lb","preparation":"about 6"},{"text":"1 teaspoon kosher salt, divided","item":"kosher salt","quantity":1,"unit":"tsp","preparation":"divided"},{"text":"1 tablespoon olive oil","item":"olive oil","quantity":1,"unit":"tbsp"},{"text":"2 tablespoons unsalted butter","item":"unsalted butter","quantity":2,"unit":"tbsp"},{"text":"1  medium shallot, finely chopped (about 1/4 cup)","item":"medium shallot, finely chopped","quantity":1,"preparation":"about 1/4 cup"},{"text":"2 cloves garlic, minced","item":"garlic","quantity":2,"unit":"clove","preparation":"minced"},{"text":"1/4 cup Cognac or brandy","item":"Cognac or brandy","quantity":0.25,"unit":"cup"},{"text":"3/4 cup heavy cream","item":"heavy cream","quantity":0.75,"unit":"cup"},{"text":"1/2 cup low-sodium chicken broth","item":"low-sodium chicken broth","quantity":0.5,"unit":"cup"},{"text":"1 tablespoon whole peppercorns, preferably a mix of black, white, pink, and red, coarsely crushed","item":"whole peppercorns, preferably a mix of black, white, pink, and red, coarsely crushed","quantity":1,"unit":"tbsp"},{"text":"1 teaspoon Dijon mustard","item":"Dijon mustard","quantity":1,"unit":"tsp"},{"text":"3 sprigs fresh thyme","item":"fresh thyme","quantity":3,"unit":"sprig"},{"text":"1 tablespoon finely chopped fresh parsley leaves (from about 4 sprigs), plus more for garnish","item":"finely chopped fresh parsley leaves (from about 4 sprigs)","quantity":1,"unit":"tbsp","preparation":"plus more for garnish"},{"text":"Lemon wedges, for serving (optional)","item":"Lemon wedges, for serving","preparation":"optional"}],"instructions":[{"number":1,"text":"Pat 2 pounds boneless, skinless chicken thighs dry with paper towels. Season all over with 1/2 teaspoon of the kosher salt."},{"number":2,"text":"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)."},{"number":3,"text":"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."},{"number":4,"text":"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."},{"number":5,"text":"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."},{"number":6,"text":"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."},{"number":7,"text":"Storage: Refrigerate leftovers in an airtight container for up to 4 days.","section":"Recipe Notes"}],"date_published":"2026-10-29T23:42:16.871142+00:00","date_modified":"2026-10-29T23:42:17.554175+00:00"}