# Chicken au Poivre

This iconic chicken au poivre dish features a peppery cream sauce and exceptionally juicy chicken.

- Cuisine: French
- Category: Dinner
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- tea towels
- bowl
- oven

## 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.

## Source

- Original video: https://www.instagram.com/reel/DVB_BPCD7em/?igsh=MXB4MnZmZXF4M2k3eQ==
- Recipe page: https://www.cliprecipe.com/recipe/c51ea888-e3ef-416d-b437-87422d0b6e3a
- Extracted: 2026-02-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt