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Easy Chicken au Poivre Recipe

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★★★★★

4.8 from 78 reviews

This Easy Chicken au Poivre recipe combines tender chicken thighs with a creamy, peppercorn-infused sauce made with shallots, brandy, and fresh herbs. Cooked in a skillet, it’s a comforting yet elegant dish perfect for a weeknight dinner or special occasion.

Ingredients

Scale

Chicken

  • 8 boneless and skinless chicken thighs, trimmed and patted dry
  • Salt, to taste
  • Black pepper, to taste

For Cooking

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • ¼ cup (0.75 oz) minced shallots
  • 1½ tablespoons whole black peppercorns
  • 3 thyme sprigs

Sauce

  • ¼ cup brandy or cognac
  • 1½ cups low-sodium chicken broth
  • ¾ cup heavy cream
  • 1 tablespoon chopped parsley leaves

Instructions

  1. Crush Peppercorns: Lightly crush the whole black peppercorns using a mortar and pestle to release their flavor; set them aside for later use.
  2. Season and Sear 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 for 3-4 minutes per side until golden brown. Remove the chicken and place it on a plate.
  3. Sauté Aromatics: In the same skillet on medium-high heat, add butter, minced shallots, thyme sprigs, and the crushed peppercorns. Sauté for 1-2 minutes to soften the shallots and infuse the butter.
  4. Deglaze and Reduce: Add the brandy to the skillet; cook for about 2 minutes to reduce and bring out the flavor. Stir in the chicken broth and cook until the liquid has reduced by half, approximately 5 minutes.
  5. Add Cream and Simmer: Lower the heat to medium-low; stir in the heavy cream to combine thoroughly. Return the chicken thighs to the skillet, cover with sauce, and simmer until the chicken is fully cooked and the sauce thickens, about 6-8 minutes. Stir occasionally and scrape the bottom to prevent burning.
  6. Finish and Serve: Pour the sauce generously over the chicken. Sprinkle with chopped parsley before serving to add freshness and color.

Notes

  • Use a good quality brandy or cognac for the best flavor in the sauce.
  • Be sure to crush the peppercorns just lightly; too fine a grind will make the sauce overly sharp.
  • If you prefer a thicker sauce, let it reduce a little longer, but watch carefully to avoid burning.
  • Chicken thighs are recommended for juiciness, but boneless, skinless chicken breasts can be substituted with slight adjustments to cooking time.
  • Serve with mashed potatoes or crusty bread to soak up the delicious sauce.

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

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