Chicken Au Poivre
Chicken Au Poivre
Ingredients
For the Chicken
- 1 young chicken, 4-5 pound, spatchcocked
- 2 tablespoons olive oil, for drizzling
- 1 teaspoon salt, or to taste
For the Au Poivre Sauce
- 1 1/2 cups heavy cream, up to 2 cups if desired
- 2 sprigs fresh rosemary, chopped
- 1/2 teaspoon fennel seeds
- 1 head garlic, minced
- 1 shallot, minced
- 2 tablespoons crushed black peppercorns, more or less depending on preference
- 2 tablespoons chicken bouillon powder, optional
- 1 cup sherry cooking wine, divided
- 1/2 teaspoon salt, generous pinch, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
Pat the spatchcocked chicken dry with paper towels. Drizzle generously with olive oil, then season all over with salt, ensuring it is evenly coated.
⏱️ 5 min
- 3
Heat a large oven-safe pan (such as a cast iron skillet) over medium-high heat. Once hot, carefully place the chicken, skin-side down, into the pan. Sear for 8-10 minutes, or until the skin is golden brown and crispy.
⏱️ 10 min
- 4
Transfer the pan with the chicken to the preheated oven. Roast for 30-35 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
⏱️ 35 min•🌡️ 400
- 5
While the chicken is roasting, begin preparing the au poivre sauce. In a separate saucepan, over medium heat, add the minced shallot and minced garlic. Sauté for 3-4 minutes until the aromatics are fragrant and softened.
⏱️ 4 min
- 6
Stir in the chopped fresh rosemary and fennel seeds. Cook for another 1-2 minutes until the herbs and spices become aromatic.
⏱️ 2 min
- 7
Pour 1/2 cup of sherry cooking wine into the saucepan. Use a spoon or spatula to deglaze the bottom of the pan, scraping up any browned bits to incorporate their flavor into the sauce. Allow the wine to reduce by half, about 2-3 minutes.
⏱️ 3 min
- 8
Add the crushed black peppercorns to the saucepan. Pour in the heavy cream and, if using, stir in the chicken bouillon powder. Bring the sauce to a gentle simmer and allow it to reduce slightly, thickening to your desired consistency, about 5-7 minutes.
⏱️ 7 min
- 9
Once the chicken is cooked, remove the pan from the oven. Carefully transfer the chicken from the cooking pan to a cutting board or plate to rest for 10 minutes. This resting period is crucial for juicy chicken.
⏱️ 10 min
- 10
While the chicken rests, return to the cooking pan where the chicken was roasted. Pour the remaining 1/2 cup sherry cooking wine into this pan. Place the pan over medium heat and scrape up all the flavorful pan drippings and browned bits from the bottom of the pan. Let it simmer for 1-2 minutes.
⏱️ 2 min
- 11
Add these deglazed pan drippings and liquid to the simmering sauce in the saucepan. Stir well to combine. Add a generous pinch of salt to the sauce, then taste and adjust the seasoning as necessary.
⏱️ 2 min
- 12
Carve the rested chicken into serving pieces. Serve the chicken by generously spooning the au poivre sauce over it.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Au Poivre
For the Chicken
- 1 young chicken, 4-5 pound, spatchcocked
- 2 tablespoons olive oil, for drizzling
- 1 teaspoon salt, or to taste
For the Au Poivre Sauce
- 1 1/2 cups heavy cream, up to 2 cups if desired
- 2 sprigs fresh rosemary, chopped
- 1/2 teaspoon fennel seeds
- 1 head garlic, minced
- 1 shallot, minced
- 2 tablespoons crushed black peppercorns, more or less depending on preference
- 2 tablespoons chicken bouillon powder, optional
- 1 cup sherry cooking wine, divided
- 1/2 teaspoon salt, generous pinch, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
Pat the spatchcocked chicken dry with paper towels. Drizzle generously with olive oil, then season all over with salt, ensuring it is evenly coated.
⏱️ 5 min - 3
Heat a large oven-safe pan (such as a cast iron skillet) over medium-high heat. Once hot, carefully place the chicken, skin-side down, into the pan. Sear for 8-10 minutes, or until the skin is golden brown and crispy.
⏱️ 10 min - 4
Transfer the pan with the chicken to the preheated oven. Roast for 30-35 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
⏱️ 35 min•🌡️ 400 - 5
While the chicken is roasting, begin preparing the au poivre sauce. In a separate saucepan, over medium heat, add the minced shallot and minced garlic. Sauté for 3-4 minutes until the aromatics are fragrant and softened.
⏱️ 4 min - 6
Stir in the chopped fresh rosemary and fennel seeds. Cook for another 1-2 minutes until the herbs and spices become aromatic.
⏱️ 2 min - 7
Pour 1/2 cup of sherry cooking wine into the saucepan. Use a spoon or spatula to deglaze the bottom of the pan, scraping up any browned bits to incorporate their flavor into the sauce. Allow the wine to reduce by half, about 2-3 minutes.
⏱️ 3 min - 8
Add the crushed black peppercorns to the saucepan. Pour in the heavy cream and, if using, stir in the chicken bouillon powder. Bring the sauce to a gentle simmer and allow it to reduce slightly, thickening to your desired consistency, about 5-7 minutes.
⏱️ 7 min - 9
Once the chicken is cooked, remove the pan from the oven. Carefully transfer the chicken from the cooking pan to a cutting board or plate to rest for 10 minutes. This resting period is crucial for juicy chicken.
⏱️ 10 min - 10
While the chicken rests, return to the cooking pan where the chicken was roasted. Pour the remaining 1/2 cup sherry cooking wine into this pan. Place the pan over medium heat and scrape up all the flavorful pan drippings and browned bits from the bottom of the pan. Let it simmer for 1-2 minutes.
⏱️ 2 min - 11
Add these deglazed pan drippings and liquid to the simmering sauce in the saucepan. Stir well to combine. Add a generous pinch of salt to the sauce, then taste and adjust the seasoning as necessary.
⏱️ 2 min - 12
Carve the rested chicken into serving pieces. Serve the chicken by generously spooning the au poivre sauce over it.
⏱️ 5 min