Creamy Chicken Au Poivre
Creamy Chicken Au Poivre
Ingredients
For the Chicken
- 1 young chicken, 4-5 pounds, spatchcocked, cleaned and patted dry
- 1 tablespoon olive oil, good quality, or as needed for drizzling
- 1 teaspoon salt, to taste
For the Creamy Au Poivre Sauce
- 1 1/2 cups heavy cream, lactose-free optional
- 2 sprigs fresh rosemary, chopped
- 3 cloves garlic, chopped
- 1 shallot, sliced
- 2 tablespoons crushed black peppercorns, more or less to taste, coarsely or finely ground
- 1/2 teaspoon salt, generous pinch
- 1/2 Kickin' Chicken Seasoning Bomb, optional, can substitute with a bouillon cube or other chicken seasoning
- 1/4 cup sherry cooking wine, or a splash
Instructions
- 1
Preheat your oven to 375°F. Ensure the spatchcocked chicken is thoroughly patted dry with paper towels. This helps achieve crispy skin.
⏱️ 5 min•🌡️ 375
- 2
Place the dried chicken on a baking sheet. Drizzle generously with olive oil and massage it into the skin on both sides. Season both sides liberally with salt.
⏱️ 5 min
- 3
Roast the chicken in the preheated oven for 15 minutes.
⏱️ 15 min•🌡️ 375
- 4
While the chicken roasts, prepare the creamy au poivre sauce. In a small saucepan, combine the heavy cream, chopped fresh rosemary, chopped garlic, sliced shallot, crushed black peppercorns, and a generous pinch of salt. If using, add the 1/2 Kickin' Chicken Seasoning Bomb (or substitute bouillon/seasoning).
⏱️ 5 min
- 5
Heat the sauce mixture over medium-low heat, allowing it to steep and simmer gently. Do not bring it to a rolling boil; you should see steam rising and small bubbles forming around the edges of the pan. Stir occasionally.
⏱️ 10 min
- 6
After the initial 15 minutes of roasting, carefully remove the chicken from the oven. Increase the oven temperature to 400°F.
⏱️ 1 min•🌡️ 400
- 7
Pour the simmering creamy au poivre sauce evenly all over the chicken. Add a splash of sherry cooking wine directly over the chicken and sauce.
⏱️ 2 min
- 8
Return the chicken to the oven and continue roasting at 400°F until the chicken is golden brown and fully cooked through. The internal temperature should reach 165°F in the thickest part of the thigh without touching the bone. This will take approximately 20-30 minutes, depending on your oven and chicken size.
⏱️ 25 min•🌡️ 400
- 9
Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes before carving. This allows the juices to redistribute, ensuring a more tender and flavorful chicken. Serve with the delicious creamy au poivre sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Au Poivre
For the Chicken
- 1 young chicken, 4-5 pounds, spatchcocked, cleaned and patted dry
- 1 tablespoon olive oil, good quality, or as needed for drizzling
- 1 teaspoon salt, to taste
For the Creamy Au Poivre Sauce
- 1 1/2 cups heavy cream, lactose-free optional
- 2 sprigs fresh rosemary, chopped
- 3 cloves garlic, chopped
- 1 shallot, sliced
- 2 tablespoons crushed black peppercorns, more or less to taste, coarsely or finely ground
- 1/2 teaspoon salt, generous pinch
- 1/2 Kickin' Chicken Seasoning Bomb, optional, can substitute with a bouillon cube or other chicken seasoning
- 1/4 cup sherry cooking wine, or a splash
Instructions
- 1
Preheat your oven to 375°F. Ensure the spatchcocked chicken is thoroughly patted dry with paper towels. This helps achieve crispy skin.
⏱️ 5 min•🌡️ 375 - 2
Place the dried chicken on a baking sheet. Drizzle generously with olive oil and massage it into the skin on both sides. Season both sides liberally with salt.
⏱️ 5 min - 3
Roast the chicken in the preheated oven for 15 minutes.
⏱️ 15 min•🌡️ 375 - 4
While the chicken roasts, prepare the creamy au poivre sauce. In a small saucepan, combine the heavy cream, chopped fresh rosemary, chopped garlic, sliced shallot, crushed black peppercorns, and a generous pinch of salt. If using, add the 1/2 Kickin' Chicken Seasoning Bomb (or substitute bouillon/seasoning).
⏱️ 5 min - 5
Heat the sauce mixture over medium-low heat, allowing it to steep and simmer gently. Do not bring it to a rolling boil; you should see steam rising and small bubbles forming around the edges of the pan. Stir occasionally.
⏱️ 10 min - 6
After the initial 15 minutes of roasting, carefully remove the chicken from the oven. Increase the oven temperature to 400°F.
⏱️ 1 min•🌡️ 400 - 7
Pour the simmering creamy au poivre sauce evenly all over the chicken. Add a splash of sherry cooking wine directly over the chicken and sauce.
⏱️ 2 min - 8
Return the chicken to the oven and continue roasting at 400°F until the chicken is golden brown and fully cooked through. The internal temperature should reach 165°F in the thickest part of the thigh without touching the bone. This will take approximately 20-30 minutes, depending on your oven and chicken size.
⏱️ 25 min•🌡️ 400 - 9
Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes before carving. This allows the juices to redistribute, ensuring a more tender and flavorful chicken. Serve with the delicious creamy au poivre sauce.
⏱️ 5 min