Recipe Book

Chicken au Poivre

Chicken 45 min

Adapted from NYT Cooking (Kay Chun)

Ingredients

  • 1 tbsp 15 ml whole black peppercorns
  • 2 tbsp 30 ml extra-virgin olive oil
  • 8 boneless, skinless chicken thighs (about 2 lb)
  • to taste salt
  • 2 tbsp 28 g unsalted butter
  • 2 tbsp 30 ml shallot, minced
  • 1 cup 240 ml low-sodium chicken broth
  • 1/2 cup 120 ml heavy cream
  • 3 thyme sprigs
  • 1 tbsp 15 ml lemon juice
  • 1 tbsp 15 ml parsley, finely chopped, plus more for garnish
  • to taste crusty bread or egg noodles, for serving (optional)

Method

  1. Place the peppercorns in a small resealable bag and crush coarsely with a mallet or the bottom of a saucepan (or use a mortar and pestle). Set aside.
  2. Heat the oil over medium in a 12-inch cast-iron or other heavy skillet. Season the chicken with salt. Sear in two batches until light golden all over, about 5 minutes per batch. Transfer to a plate and pour off any remaining oil.
  3. Add the butter and shallot to the skillet and cook, stirring, until the butter melts and the shallot softens, 1 minute. Add the broth, cream, thyme sprigs, and cracked peppercorns, stirring to lift up any browned bits.
  4. Add the chicken and any accumulated juices, bring to a simmer, and cook, turning and basting occasionally, until cooked through and an instant-read thermometer reads 74°C (165°F), 6–8 minutes.
  5. Divide the chicken among plates and discard the thyme.
  6. Add the lemon juice to the skillet and stir until the sauce thickens slightly, about 2 minutes. Season with salt and stir in the parsley.
  7. Spoon the sauce over the chicken, garnish with more parsley, and serve with crusty bread or egg noodles if desired.

Notes