Chicken au Poivre

Serves 1
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Directions

  1. 1Bash whole peppercorns between two tea towels.
  2. 2Chop rosemary, garlic, and shallots finely and place them into a bowl.
  3. 3Add heavy whipping cream to the bowl with rosemary, garlic, and shallots.
  4. 4Add a good pinch of salt to the sauce mixture and whisk it.
  5. 5Spatchcock the chicken down the breast by cutting between the breast bone.
  6. 6Season the underside of the chicken with salt.
  7. 7Massage the skin side of the chicken with a little olive oil and then season it.
  8. 8Place the chicken into the oven at 375 degrees Fahrenheit for about 15 minutes.
  9. 9Pour the cream mixture all over the top of the chicken.
  10. 10Add a little bit of dry sherry cooking wine to the chicken.
  11. 11Return the chicken to the oven at 400 degrees Fahrenheit and cook until done, basting twice during cooking.
  12. 12Let the chicken rest for 10 minutes before serving.

Ingredients

  • whole peppercorns
  • finely chopped rosemary
  • garlic
  • shallots
  • ton heavy whipping cream
  • pinch salt
  • chicken
  • little olive oil
  • little dry sherry cooking wine

Equipment

tea towelsbowloven

Tips

  • Bash peppercorns between two tea towels for a nice consistency.
  • Spatchcocking the chicken down the breast allows it to lay flat and avoids removing the backbone.
  • Baste the chicken twice during cooking.
  • Rest the chicken for 10 minutes after cooking to ensure juiciness.