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Chicken au Poivre Recipe

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★★★★★

4.8 from 52 reviews

A classic French dish, Chicken au Poivre features tender chicken thighs cooked in a rich, creamy peppercorn sauce with a splash of brandy and fresh herbs. This recipe delivers a perfect balance of bold peppery flavor and velvety texture, ideal for an elegant yet approachable meal.

Ingredients

Scale

Chicken

  • 8 boneless and skinless chicken thighs (trim excess fat and pat dry)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter

Sauce

  • ¼ cup (0.75 oz) minced shallots
  • 1½ tablespoons whole black peppercorns (lightly crushed)
  • 3 thyme sprigs
  • ¼ cup brandy or cognac
  • 1½ cups low-sodium chicken broth
  • ¾ cup heavy cream
  • 1 tablespoon chopped parsley leaves

Instructions

  1. Crush Peppercorns: Lightly crush the whole black peppercorns using a mortar and pestle to release their aromatic oils, then set them aside for later use.
  2. Season and Sear Chicken: Season the chicken thighs on all sides with salt and black pepper. Heat olive oil in a skillet over medium heat. Cook the chicken for 3-4 minutes on each side until they develop a golden-brown crust. Transfer the seared chicken to a plate and set aside.
  3. Sauté Aromatics and Deglaze: In the same skillet, increase heat to medium-high and add butter, minced shallots, thyme sprigs, and the crushed peppercorns. Sauté for 1-2 minutes, allowing the shallots to soften and the peppercorns to release flavor. Add brandy or cognac carefully and cook for 2 minutes to evaporate the alcohol, scraping up any browned bits from the skillet.
  4. Simmer Sauce: Stir in the low-sodium chicken broth and cook until the liquid reduces by half, approximately 5 minutes. Lower the heat to medium-low, then add the heavy cream, stirring to combine and create a creamy sauce.
  5. Finish Cooking Chicken: Return the seared chicken thighs to the skillet. Simmer gently for 6-8 minutes until the chicken is fully cooked through and the sauce has thickened, stirring occasionally and scraping the bottom to prevent sticking.
  6. Serve: Spoon the rich peppercorn sauce over the chicken, sprinkle with chopped parsley, and serve immediately for a comforting and flavorful meal.

Notes

  • Lightly crushing the peppercorns enhances their flavor without overpowering the dish.
  • Be cautious when adding brandy or cognac to the hot skillet; it can flame up briefly.
  • Use low-sodium chicken broth to control the salt level in the sauce.
  • Make sure the chicken is cooked through by checking for an internal temperature of 165°F (74°C).
  • This recipe works well with boneless, skinless chicken thighs for tenderness and flavor.

Keywords: Chicken au Poivre, French chicken recipe, creamy pepper sauce, easy chicken dinner, skillet chicken

Find it online: https://annakocht.com/chicken-au-poivre-recipe/