Name: Easy 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, trimmed and patted dry; Salt, to taste; Black pepper, to taste; 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

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Introduction

Easy Chicken au Poivre is a classic French dish that combines tender chicken thighs with a rich, creamy peppercorn sauce. This recipe is straightforward and perfect for home cooks looking to impress without spending hours in the kitchen.

In a dark cooking pan filled with creamy beige sauce speckled with black peppercorns and finely chopped herbs, there are roughly eight pieces of golden-brown cooked chicken. The chicken pieces have a soft, slightly glossy texture from the sauce, with some parts lightly browned and showing grill marks. The sauce covers the bottom of the pan and pools around the chicken, with small bits of what looks like onions or garlic scattered throughout. Tiny green parsley leaves are sprinkled on top for garnish. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 boneless and skinless chicken thighs, trimmed and patted 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 and set aside.
Step 2: Season the chicken thighs on all sides with salt and black pepper. Heat the 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 the butter, minced shallots, thyme sprigs, and crushed peppercorns. Sauté for 1-2 minutes until fragrant.
Step 4: Add the brandy or cognac to the skillet and cook for about 2 minutes to let the alcohol cook off.
Step 5: Stir in the chicken broth and cook until the liquid has reduced by half, about 5 minutes.
Step 6: Lower the heat to medium-low and add the heavy cream, stirring to combine.
Step 7: Return the chicken to the skillet. Cook for 6-8 minutes, stirring occasionally and scraping the bottom to prevent burning, until the chicken is cooked through and the sauce has thickened.
Step 8: Pour the sauce over the chicken, sprinkle with chopped parsley, and serve.

Tips & Variations

Use a pepper grinder if you don’t have a mortar and pestle, but keep the peppercorns coarsely crushed for the best texture.
Substitute chicken thighs with boneless chicken breasts for a leaner option, though thighs stay juicier.
Add a splash of lemon juice at the end for a fresh, bright finish.

Storage

Store leftover Chicken au Poivre in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid curdling the cream sauce, stirring occasionally until warmed through.

How to Serve

In a black skillet, there are several pieces of cooked chicken covered in a creamy light brown sauce with visible black peppercorns and bits of seasoning. The chicken pieces have a golden brown color with a slightly crispy texture on the outside. Fresh green parsley is sprinkled on top of the chicken, adding a touch of color. The sauce pools slightly around the edges in the skillet. The skillet itself sits 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 other cuts of chicken for this recipe?

Yes, you can use boneless chicken breasts or bone-in thighs. Keep in mind that bone-in pieces might require longer cooking to ensure they are fully cooked.

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

You can use dry white wine or extra chicken broth as a substitute, though the flavor will be slightly different without the depth that brandy or cognac provides.