Chicken au Poivre
Ingredients
- 1 1/2 lb boneless chicken breasts or thighs (700 g) breasts sliced in half horizontally
- 1 tsp kosher salt
- 1 tbsp whole black peppercorns coarsely cracked, divided
- 1 tbsp neutral oil avocado, canola or light olive oil
- 2 tbsp unsalted butter divided
- 1 large shallot finely chopped
- 2 garlic cloves minced
- 1/3 cup brandy or cognac (80 ml)
- 3/4 cup chicken stock (180 ml) or beef stock
- 3/4 cup heavy cream (180 ml)
- 1 tsp Dijon mustard
- 1 tsp brined green peppercorns lightly crushed, optional
- fresh thyme sprigs and chopped parsley to finish
Method
- Pat the chicken very dry. Slice thick breasts in half horizontally so each piece is about 3/4 inch thick. Season all over with the salt and half the cracked pepper, pressing it in.
- Heat the oil in a large skillet over medium-high until it shimmers. Sear the chicken for 4 minutes without moving it. Flip, add 1 tbsp butter and cook 3 to 4 minutes more, until the thickest piece reads 165°F (74°C). Thighs take a minute or two longer. Move to a plate.
- Lower the heat to medium. Add the remaining butter, the shallot and thyme and cook for about 90 seconds, scraping up the browned bits. Add the garlic for 30 seconds.
- Take the pan off the heat and pour in the brandy (measure it into a cup first, never pour from the bottle). Return to the heat and let it bubble for 30 seconds.
- Add the stock and simmer 3 to 4 minutes, until reduced by about half. Stir in the cream, Dijon, the remaining cracked pepper and the green peppercorns. Simmer 2 to 3 minutes until the sauce coats a spoon. Taste and add salt if needed.
- Return the chicken and its juices to the pan and spoon the sauce over for 1 minute. Remove the thyme stems, sprinkle with parsley and serve right away.
Notes
No alcohol: replace the brandy with the same amount of extra stock plus 1 tsp lemon juice.
Lighter: half-and-half works if you keep it at a gentle simmer.
Storage: refrigerate up to 3 days. Reheat gently with a splash of stock. Not recommended for freezing.