Chicken Au Poivre
Serves 1
Directions
- 1Combine cracked black peppercorns, minced garlic, fresh rosemary, diced shallots, salt, heavy cream, and brandy in a bowl.
- 2Salt and pepper the underside of the spatchcocked chicken, then place it in a baking dish and drizzle with olive oil.
- 3Salt and pepper the top of the chicken.
- 4Bake the chicken at 375 degrees Fahrenheit for 15 minutes.
- 5Pour the cream sauce mixture over the chicken.
- 6Return the chicken to the oven and bake at 400 degrees Fahrenheit until done, basting 2-3 times during the cooking process.
- 7Once the chicken is finished and reaches 165 degrees Fahrenheit internal temperature, give it a final baste and let it rest for 15 minutes.
- 8Garnish with fresh chopped parsley.
Ingredients
- 1 whole whole chicken, spatchcocked
- 3 tbsp black peppercorn, cracked
- 5 clove garlic, minced
- 2 tbsp fresh rosemary
- 2 whole shallot, finely diced
- salt (optional)
- 4 cup heavy cream
- 2 tbsp brandy
- 2 tbsp olive oil
- to taste optional fresh parsley, chopped
Equipment
mixing bowlspatulabaking dishovenspoon
Tips
- You can substitute cooking wine for brandy.
- The chicken takes approximately 45 minutes to finish after adding the sauce, but check that the internal temperature reaches 165 degrees Fahrenheit.
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