Name: Chicken au Poivre Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: French
Ingredients: 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; 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 (for garnish)

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Introduction

Chicken au Poivre is a classic French dish featuring tender chicken thighs in a creamy, peppercorn-spiked sauce. It’s rich, flavorful, and surprisingly easy to prepare, making it perfect for a special weeknight dinner or entertaining guests.

A close-up view of a black cast iron skillet filled with about eight pieces of cooked chicken thighs in a creamy light brown sauce with visible black peppercorns and small green parsley pieces sprinkled on top. The chicken has a shiny, glazed texture and golden-brown color from cooking, partially submerged in the thick sauce that covers the pan’s bottom. The skillet sits on a white marbled surface, and the focus is on the rich details of the chicken and sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 boneless and skinless chicken thighs (trim excess fat and pat dry)
2 tablespoons olive oil
2 tablespoons unsalted butter
¼ cup (0.75 oz) minced shallots
1½ tablespoons whole black peppercorns
3 thyme sprigs
¼ cup brandy or cognac
1½ cups low-sodium chicken broth
¾ cup heavy cream
1 tablespoon chopped parsley leaves
Salt and black pepper to taste

Instructions

Step 1: Lightly crush the peppercorns using a mortar and pestle. Set aside.
Step 2: Season the chicken thighs on all sides with salt and black pepper. Heat olive oil in a skillet over medium heat and cook the chicken for 3-4 minutes on each side until golden brown. Transfer the chicken to a plate.
Step 3: In the same skillet, over medium-high heat, add butter, minced shallots, thyme sprigs, and crushed peppercorns. Sauté for 1-2 minutes until fragrant, then pour in the brandy and cook for 2 minutes to let the alcohol evaporate.
Step 4: Stir in the chicken broth and cook until reduced by half, about 5 minutes.
Step 5: Lower the heat to medium-low and add the heavy cream, stirring to combine. Return the chicken thighs to the skillet and cook until fully cooked through and the sauce thickens, about 6-8 minutes. Stir occasionally, scraping the bottom of the pan to prevent burning.
Step 6: Serve the chicken with the sauce poured over the top. Garnish with chopped parsley.

Tips & Variations

Use a cast iron skillet for best browning on the chicken thighs.
Replace brandy with cognac or a dry white wine if preferred.
For extra heat, add a pinch of crushed red pepper flakes along with the shallots.
Swap chicken thighs for breasts if you prefer leaner meat, but cook carefully to avoid drying out.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the sauce from breaking. Avoid microwaving for best texture and flavor.

How to Serve

A close-up view of a black skillet filled with several cooked chicken pieces covered in thick creamy sauce. The chicken pieces are golden brown with black pepper specks and small green herb bits on top. The sauce is light beige with visible peppercorns and herbs, creating a smooth and rich texture around the chicken. The skillet rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but they cook faster and can dry out. Be sure to adjust cooking times and monitor closely to keep them juicy.

What can I substitute for brandy if I don’t have any?

You can use cognac, dry white wine, or even apple cider vinegar diluted with water as a substitute. Each will slightly change the flavor but still deliver great results.