Print

Chicken au Poivre Recipe

Print Recipe

★★★★★

4.6 from 102 reviews

Chicken au Poivre is a classic French dish featuring succulent boneless, skinless chicken thighs coated in a peppercorn-crusted, creamy brandy sauce. This rich and flavorful recipe balances the heat of cracked black peppercorns with the silky smoothness of heavy cream, enhanced by aromatic shallots and thyme, making it a perfect 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

For Cooking

  • 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 (for garnish)

Instructions

  1. Crush Peppercorns: Using a mortar and pestle, lightly crush the whole black peppercorns to release their flavor without pulverizing them completely. Set them aside for use in the sauce.
  2. Season and Sear Chicken: Season the chicken thighs thoroughly on all sides with salt and black pepper. Heat olive oil in a skillet over medium heat. Add the chicken thighs and cook for 3-4 minutes per side until they develop a golden-brown crust. Remove the chicken from the skillet and place on a plate.
  3. Sauté Aromatics: In the same skillet, increase the heat to medium-high and add unsalted butter, minced shallots, thyme sprigs, and the crushed peppercorns. Sauté these ingredients for 1-2 minutes until the shallots soften and become fragrant.
  4. Deglaze the Pan: Carefully pour in the brandy or cognac to deglaze the skillet. Allow it to cook for about 2 minutes to reduce slightly and burn off the alcohol, scraping up any browned bits stuck to the pan for added depth of flavor.
  5. Add Broth and Reduce: Stir in the low-sodium chicken broth and let the mixture simmer until it reduces by half, approximately 5 minutes, concentrating the flavors in the sauce.
  6. Add Cream and Simmer: Lower the heat to medium-low. Pour in the heavy cream and stir to combine thoroughly with the reduced broth mixture.
  7. Cook Chicken in Sauce: Return the seared chicken thighs to the skillet. Cover them with the sauce and cook gently for 6-8 minutes, or until the chicken is cooked through and the sauce has thickened. Stir occasionally and scrape the bottom of the pan to prevent sticking or burning.
  8. Garnish and Serve: Once cooked, spoon the sauce over the chicken and sprinkle chopped parsley leaves on top. Serve immediately for a rich, comforting French classic.

Notes

  • Use boneless, skinless chicken thighs for juiciness and tenderness.
  • Crushing the peppercorns lightly keeps their punch without making the dish overly spicy.
  • Brandy can be substituted with cognac or a good quality white wine if preferred.
  • Make sure to cook off the alcohol after adding brandy to avoid harsh flavors.
  • The sauce thickens as it simmers; adjust heat to prevent burning.
  • Serve with crusty bread, mashed potatoes, or a simple green vegetable to complement the rich sauce.

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

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