Chicken Au Poivre
Chicken Au Poivre
Ingredients
For the Cream Sauce
- 1 pint heavy cream
- 1 shallot, diced
- 5 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped, or to taste
- 1 teaspoon fresh thyme, chopped, or to taste
- 1/4 cup sherry cooking wine
Instructions
- 1
Preheat your oven to 400°F. Pat the split whole chicken dry with paper towels. Drizzle both sides of the chicken generously with olive oil, then season thoroughly with salt and freshly ground black pepper.
⏱️ 5 min•🌡️ 400
- 2
Place the seasoned chicken in a large roasting pan or oven-safe dish. Bake in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 400
- 3
While the chicken is baking, prepare the cream sauce. In a medium bowl, combine the heavy cream, diced shallot, minced garlic, chopped fresh rosemary, chopped fresh thyme, and sherry cooking wine. Whisk until well combined.
⏱️ 10 min
- 4
After the initial 20 minutes of baking, carefully remove the chicken from the oven. Pour the prepared cream sauce evenly over the chicken, ensuring it coats the entire surface and collects in the bottom of the pan.
⏱️ 5 min
- 5
Return the chicken to the oven. Continue cooking, basting the chicken with the pan sauce every 15-20 minutes, until the chicken is cooked through and tender. The thickest part of the chicken should reach an internal temperature of at least 165°F when checked with a meat thermometer.
⏱️ 45 min•🌡️ 400
- 6
Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes before carving and serving. This allows the juices to redistribute, ensuring a more tender and flavorful result.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Au Poivre
For the Cream Sauce
- 1 pint heavy cream
- 1 shallot, diced
- 5 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped, or to taste
- 1 teaspoon fresh thyme, chopped, or to taste
- 1/4 cup sherry cooking wine
Instructions
- 1
Preheat your oven to 400°F. Pat the split whole chicken dry with paper towels. Drizzle both sides of the chicken generously with olive oil, then season thoroughly with salt and freshly ground black pepper.
⏱️ 5 min•🌡️ 400 - 2
Place the seasoned chicken in a large roasting pan or oven-safe dish. Bake in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 400 - 3
While the chicken is baking, prepare the cream sauce. In a medium bowl, combine the heavy cream, diced shallot, minced garlic, chopped fresh rosemary, chopped fresh thyme, and sherry cooking wine. Whisk until well combined.
⏱️ 10 min - 4
After the initial 20 minutes of baking, carefully remove the chicken from the oven. Pour the prepared cream sauce evenly over the chicken, ensuring it coats the entire surface and collects in the bottom of the pan.
⏱️ 5 min - 5
Return the chicken to the oven. Continue cooking, basting the chicken with the pan sauce every 15-20 minutes, until the chicken is cooked through and tender. The thickest part of the chicken should reach an internal temperature of at least 165°F when checked with a meat thermometer.
⏱️ 45 min•🌡️ 400 - 6
Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes before carving and serving. This allows the juices to redistribute, ensuring a more tender and flavorful result.
⏱️ 10 min