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Easy Chicken au Poivre Recipe

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★★★★★

4.8 from 51 reviews

This Easy Chicken au Poivre features tender boneless, skinless chicken thighs cooked in a rich peppercorn cream sauce with a hint of brandy and fresh thyme. The dish is finished with a touch of parsley for freshness, making it an elegant yet straightforward meal perfect for weeknight dinners or special occasions.

Ingredients

Scale

Chicken

  • 8 boneless and skinless chicken thighs, trimmed of excess fat and patted dry
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil

Sauce

  • 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

Instructions

  1. Crush the Peppercorns: Lightly crush the whole black peppercorns using a mortar and pestle until coarsely broken but not powdered. Set aside for later use.
  2. Season and Sear the Chicken: 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 thighs about 3-4 minutes per side until they develop a golden-brown crust. Remove the chicken from the skillet and set aside on a plate.
  3. Sauté Aromatics and Peppercorns: In the same skillet, increase the heat to medium-high and add the unsalted butter, minced shallots, thyme sprigs, and the crushed peppercorns. Sauté for 1-2 minutes until shallots are softened and fragrant.
  4. Add Brandy and Reduce: Carefully pour in the brandy or cognac and cook for approximately 2 minutes. This helps to burn off the alcohol while infusing the sauce with flavor.
  5. Deglaze and Simmer: Stir in the low-sodium chicken broth, scraping the pan bottom to release any browned bits. Allow the liquid to reduce by half, which should take about 5 minutes, concentrating the flavors.
  6. Incorporate Cream and Finish Cooking: Lower the heat to medium-low, stir in the heavy cream, and mix well. Return the chicken thighs to the skillet and cook until the chicken is fully cooked through and the sauce has thickened, approximately 6-8 minutes. Stir occasionally to prevent sticking or burning.
  7. Serve: Spoon the creamy peppercorn sauce over the chicken, sprinkle with chopped parsley for freshness, and serve immediately.

Notes

  • For best results, use fresh whole black peppercorns and crush them yourself to retain maximum aroma and flavor.
  • If you do not have brandy or cognac, you can substitute with a good-quality dry white wine or omit it, but the flavor will be less complex.
  • Chicken thighs remain juicy and tender; you can substitute with boneless chicken breasts but watch cooking time carefully to avoid drying out the meat.
  • This dish pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up the rich sauce.
  • Use low-sodium chicken broth to control the salt level in the dish.

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

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