Chicken au Poivre
Directions
- 1Spatchcock the chicken by cutting down the center of the breast side with heavy duty scissors, then press it down to lay flat.
- 2Season both sides of the chicken with a good amount of salt and massage olive oil into the top side.
- 3Place the chicken into a baking dish and bake at 375 degrees Fahrenheit for 15 minutes.
- 4Prepare the sauce by mixing together the chopped rosemary, chopped garlic, diced shallots, coarsely ground peppercorns, and heavy whipping cream in a bowl.
- 5Pour the sauce over the chicken, add a dash of sherry cooking wine, increase the oven temperature to 400 degrees Fahrenheit, and continue to bake until the chicken is cooked through, basting the chicken twice during the cooking time.
Ingredients
- 1 whole whole chicken, spatchcocked
- to taste salt
- to taste olive oil
- fresh rosemary, roughly chopped
- 3 tbsp garlic, chopped
- 2 whole shallot, diced
- to taste peppercorns, coarsely ground
- 3 cup heavy whipping cream
- 1 dash sherry cooking wine
