Chicken Au Poivre
An elegant chicken recipe with restaurant quality that can be done at home in less than an hour. A joyful take on the classic steak au poivre with flavorful chicken thighs in a creamy peppercorn sauce.
Servings: 6 Servings
Calories: 266kcal
Ingredients
- 1 Tablespoon whole black peppercorn
- 4 Tablespoons butter divided
- 2 lb boneless skinless chicken thighs about 6 pieces
- 3 Tablespoons minced shallots about half a shallot
- 1 cup chicken broth
- ½ cup heavy cream
- 3-4 thyme springs
- 1 Tablespoon lemon juice
- 2 Tablespoons chopped parsley more for garnish
- Salt to taste
Instructions
- Put the peppercorns in a small ziplock bag and crush using a meat mallet or anything heavy.
- Season chicken on both sides with salt and set aside.
- In a large nonstick skillet over medium heat melt two tablespoons of butter.
- Add chicken to the skillet, smooth side first, and sear to brown for 6 minutes. Do not cram the skillet and work in batches if necessary.
- Flip to the other side and sear for another 4 minutes.
- Remove chicken and place on a plate.
- Pour off remaining butter in the skillet, if any, then melt the remaining butter in the same skillet.
- Add shallot and saute until tender.
- Add broth and stir to scrape the brown bits from the bottom of the skillet.
- Pour in cream, and add thyme and peppercorn.
- Bring mixture to a simmer then add chicken with any accumulating juices.
- Baste the chicken with the sauce and continue to cook until chicken is done.
- Pour in lemon juice and mix the parsley if using.
- Taste to adjust seasoning.
- Continue to cook for a couple of minutes or until sauce thickens.
Nutrition
Calories: 266kcal | Carbohydrates: 4g | Protein: 31g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 168mg | Sodium: 300mg | Potassium: 462mg | Fiber: 1g | Sugar: 2g | Vitamin A: 495IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 2mg