chicken au poivre
Serves 1
Directions
- 1Spatchcock the whole chicken, drizzle with olive oil and season both sides generously with salt.
- 2Place the chicken into the oven to roast.
- 3In a saucepan, combine crushed black peppercorns, minced garlic, minced shallot, rosemary, heavy cream, chicken bouillon powder, and a pinch of salt.
- 4Bring the sauce to a simmer while whisking.
- 5Pour the sauce over the chicken.
- 6Add a splash of sherry wine to the pan.
- 7Bake in the oven, basting the chicken with the pan sauce halfway through.
Ingredients
- 1 whole whole chicken, spatchcocked
- 1 drizzle olive oil
- salt
- 2 tbsp crushed black peppercorns
- 1 head garlic, minced
- 1 whole shallot, minced
- 2 sprigs fresh rosemary, chopped
- 1 1/2 - 2 cup heavy cream
- 2 tbsp chicken bouillon powder (optional)
- 1 cup sherry cooking wine
Equipment
roasting pansaucepanwhiskladle
Tips
- The creator notes that their only regret was not making more sauce.
