Chicken au Poivre
Chicken au Poivre
Ingredients
- 4 chicken thighs
- 1 teaspoon kosher salt, to taste
- 2 teaspoons black pepper, freshly cracked, a lot
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 shallots, minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon whole green peppercorns
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Pat the 4 chicken thighs very dry with paper towels. Season generously on both sides with kosher salt and a lot of freshly cracked black pepper.
⏱️ 5 min
- 2
Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil. Once the oil is hot, place the chicken thighs skin-side down in the skillet. Sear for 7-8 minutes until the skin is golden brown and crispy.
⏱️ 8 min
- 3
Flip the chicken thighs and cook for another 5-7 minutes, or until they are cooked through. Remove the cooked chicken from the pan and set it aside.
⏱️ 7 min
- 4
Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the hot skillet. Once the butter is melted, add the 2 minced shallots and 2 minced cloves of garlic. Sauté for 2-3 minutes until the shallots and garlic are fragrant.
⏱️ 3 min
- 5
Pour in 1/2 cup of dry white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan (deglazing). Allow the wine to reduce by half.
⏱️ 3 min
- 6
Add 1/2 cup of chicken broth and 1/2 cup of heavy cream to the skillet. Stir well to combine all ingredients. Bring the sauce to a gentle simmer.
⏱️ 2 min
- 7
Stir in 1 tablespoon of whole green peppercorns. Continue to simmer the sauce until it has thickened slightly, which should take about 3-5 minutes.
⏱️ 5 min
- 8
Return the cooked chicken thighs to the skillet, nestling them into the sauce. Garnish with 2 tablespoons of freshly chopped parsley. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken au Poivre
- 4 chicken thighs
- 1 teaspoon kosher salt, to taste
- 2 teaspoons black pepper, freshly cracked, a lot
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 shallots, minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon whole green peppercorns
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Pat the 4 chicken thighs very dry with paper towels. Season generously on both sides with kosher salt and a lot of freshly cracked black pepper.
⏱️ 5 min - 2
Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil. Once the oil is hot, place the chicken thighs skin-side down in the skillet. Sear for 7-8 minutes until the skin is golden brown and crispy.
⏱️ 8 min - 3
Flip the chicken thighs and cook for another 5-7 minutes, or until they are cooked through. Remove the cooked chicken from the pan and set it aside.
⏱️ 7 min - 4
Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the hot skillet. Once the butter is melted, add the 2 minced shallots and 2 minced cloves of garlic. Sauté for 2-3 minutes until the shallots and garlic are fragrant.
⏱️ 3 min - 5
Pour in 1/2 cup of dry white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan (deglazing). Allow the wine to reduce by half.
⏱️ 3 min - 6
Add 1/2 cup of chicken broth and 1/2 cup of heavy cream to the skillet. Stir well to combine all ingredients. Bring the sauce to a gentle simmer.
⏱️ 2 min - 7
Stir in 1 tablespoon of whole green peppercorns. Continue to simmer the sauce until it has thickened slightly, which should take about 3-5 minutes.
⏱️ 5 min - 8
Return the cooked chicken thighs to the skillet, nestling them into the sauce. Garnish with 2 tablespoons of freshly chopped parsley. Serve immediately.
⏱️ 2 min