Chicken au Poivre
Chicken au Poivre
Ingredients
For the Peppercorn Cream Sauce
- 1/4 cup whole black peppercorns, crushed
- 1 tablespoon fresh rosemary, finely chopped
- 2 cloves garlic, chopped
- 1 shallots, chopped
- 1 1/2 cups heavy whipping cream
- 1/2 teaspoon salt
- 2 tablespoons dry sherry cooking wine
For the Chicken
- 1 whole chicken, about 3-4 pounds, spatchcocked
- 1 tablespoon olive oil
- 1 teaspoon salt, or as needed
Instructions
- 1
Preheat your oven to 375°F. Prepare the peppercorns by placing them onto a clean tea towel. Cover with a second tea towel and use a blunt object, such as a rolling pin, to bash and crush the peppercorns to a coarse consistency. Do not grind them too finely.
⏱️ 5 min•🌡️ 375
- 2
Transfer the crushed peppercorns to a medium bowl. Add the finely chopped rosemary, chopped garlic, and chopped shallots to the bowl.
⏱️ 5 min
- 3
Pour the heavy whipping cream into the bowl with the peppercorn mixture. Add 1/2 teaspoon of salt. Whisk all the sauce ingredients together until well combined. Set aside.
⏱️ 5 min
- 4
Place the spatchcocked chicken in a metal roasting pan. Season the underside of the chicken generously with salt.
⏱️ 3 min
- 5
Flip the chicken over so the skin side is facing up. Drizzle and massage the olive oil evenly over the skin of the chicken. Season the skin side with salt.
⏱️ 2 min
- 6
Place the chicken in the preheated oven and bake for 15 minutes, or until the skin begins to turn slightly golden.
⏱️ 15 min•🌡️ 375
- 7
Remove the chicken from the oven. Carefully pour the prepared cream mixture evenly over the top of the chicken in the pan. Add the dry sherry cooking wine to the pan around the chicken.
⏱️ 5 min
- 8
Increase the oven temperature to 400°F. Return the chicken to the oven and continue to cook for an additional 30 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F. Baste the chicken with the pan sauce twice during this cooking phase.
⏱️ 30 min•🌡️ 400
- 9
Once cooked, remove the chicken from the oven and let it rest in the pan for 10 minutes before carving and serving. This allows the juices to redistribute, ensuring a tender and flavorful chicken.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken au Poivre
For the Peppercorn Cream Sauce
- 1/4 cup whole black peppercorns, crushed
- 1 tablespoon fresh rosemary, finely chopped
- 2 cloves garlic, chopped
- 1 shallots, chopped
- 1 1/2 cups heavy whipping cream
- 1/2 teaspoon salt
- 2 tablespoons dry sherry cooking wine
For the Chicken
- 1 whole chicken, about 3-4 pounds, spatchcocked
- 1 tablespoon olive oil
- 1 teaspoon salt, or as needed
Instructions
- 1
Preheat your oven to 375°F. Prepare the peppercorns by placing them onto a clean tea towel. Cover with a second tea towel and use a blunt object, such as a rolling pin, to bash and crush the peppercorns to a coarse consistency. Do not grind them too finely.
⏱️ 5 min•🌡️ 375 - 2
Transfer the crushed peppercorns to a medium bowl. Add the finely chopped rosemary, chopped garlic, and chopped shallots to the bowl.
⏱️ 5 min - 3
Pour the heavy whipping cream into the bowl with the peppercorn mixture. Add 1/2 teaspoon of salt. Whisk all the sauce ingredients together until well combined. Set aside.
⏱️ 5 min - 4
Place the spatchcocked chicken in a metal roasting pan. Season the underside of the chicken generously with salt.
⏱️ 3 min - 5
Flip the chicken over so the skin side is facing up. Drizzle and massage the olive oil evenly over the skin of the chicken. Season the skin side with salt.
⏱️ 2 min - 6
Place the chicken in the preheated oven and bake for 15 minutes, or until the skin begins to turn slightly golden.
⏱️ 15 min•🌡️ 375 - 7
Remove the chicken from the oven. Carefully pour the prepared cream mixture evenly over the top of the chicken in the pan. Add the dry sherry cooking wine to the pan around the chicken.
⏱️ 5 min - 8
Increase the oven temperature to 400°F. Return the chicken to the oven and continue to cook for an additional 30 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F. Baste the chicken with the pan sauce twice during this cooking phase.
⏱️ 30 min•🌡️ 400 - 9
Once cooked, remove the chicken from the oven and let it rest in the pan for 10 minutes before carving and serving. This allows the juices to redistribute, ensuring a tender and flavorful chicken.
⏱️ 10 min