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Chicken au Poivre Recipe

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3.9 from 7 reviews

Chicken au Poivre is a classic French dish featuring tender boneless skinless chicken thighs cooked in a rich, creamy peppercorn sauce. This restaurant-quality recipe is ready in just 30 minutes, combining bold cracked black peppercorns with shallots, fresh thyme, and a luscious cream sauce for a comforting and elegant dinner.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: French

Ingredients

Chicken

  • 2 lbs boneless skinless chicken thighs (6–8 thighs)
  • Kosher salt, to taste
  • 1 tablespoon whole black peppercorns
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter

Sauce

  • 2 tablespoons minced shallot
  • 1 cup chicken broth
  • 3/4 cup heavy cream
  • 3 sprigs fresh thyme
  • Juice from half a lemon
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Crack the Peppercorns: Using a mortar and pestle, roughly crack the whole black peppercorns. Alternatively, place the peppercorns in a zip-top bag and crush them with a mallet or the bottom of a saucepan to release their bold flavor.
  2. Brown the Chicken: Heat extra virgin olive oil in a large skillet over medium heat. Season the chicken thighs generously with kosher salt. Brown the chicken in batches to avoid overcrowding the pan, cooking about 5 minutes per side until golden brown. Remove the browned chicken to a plate and set aside.
  3. Cook Shallots and Build Sauce: Add the unsalted butter and minced shallots to the same skillet and cook until the shallots are softened, about 1-2 minutes. Stir in the chicken broth, heavy cream, fresh thyme sprigs, and the cracked peppercorns. Cook for 1-2 minutes while scraping up any browned bits from the bottom of the pan to build flavor.
  4. Simmer the Chicken in Sauce: Nestle the browned chicken back into the skillet along with any accumulated juices. Bring the mixture to a gentle simmer and occasionally baste the chicken with the sauce. Cook until the chicken is cooked through and reaches an internal temperature of 165°F, about 6-8 minutes.
  5. Finish the Sauce: Remove the chicken to serving plates and discard the thyme sprigs. Stir fresh lemon juice into the sauce and cook until it thickens slightly, about 2 minutes. Adjust seasoning with kosher salt to taste and stir in the chopped fresh parsley.
  6. Serve: Spoon the creamy peppercorn sauce generously over the chicken thighs and serve immediately for a rich and satisfying meal.

Notes

  • For best flavor, use fresh cracked peppercorns just before cooking.
  • Use a meat thermometer to ensure chicken is cooked safely to 165°F.
  • Serve this dish with creamy mashed potatoes or crusty bread to soak up the delicious sauce.
  • Substitute chicken breasts if preferred, but adjust cooking time accordingly.
  • The sauce can be prepared a bit ahead and gently reheated if needed.

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