Conner Family Recipes

Chicken au Poivre

Name: Chicken au Poivre
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chicken
Ingredients: 2 pounds boneless, skinless chicken thighs (about 6); 1 teaspoon kosher salt, divided; 1 tablespoon olive oil; 2 tablespoons unsalted butter; 1 medium shallot, finely chopped (about 1/4 cup); 2 cloves garlic, minced; 1/4 cup Cognac or brandy; 3/4 cup heavy cream; 1/2 cup low-sodium chicken broth; 1 tablespoon whole peppercorns, preferably a mix of black, white, pink, and red, coarsely crushed; 1 teaspoon Dijon mustard; 3 sprigs fresh thyme; 1 tablespoon finely chopped fresh parsley leaves (from about 4 sprigs), plus more for garnish; Lemon wedges, for serving (optional)

Chicken

Heavy Cream

4 servings

porsjoner

10 minutes

aktiv tid

40 minutes

total tid

Start matlaging

Ingredienser

2 pounds boneless, skinless chicken thighs (about 6)

1 teaspoon kosher salt, divided

1 tablespoon olive oil

2 tablespoons unsalted butter

1 medium shallot, finely chopped (about 1/4 cup)

2 cloves garlic, minced

1/4 cup Cognac or brandy

3/4 cup heavy cream

1/2 cup low-sodium chicken broth

1 tablespoon whole peppercorns, preferably a mix of black, white, pink, and red, coarsely crushed

1 teaspoon Dijon mustard

3 sprigs fresh thyme

1 tablespoon finely chopped fresh parsley leaves (from about 4 sprigs), plus more for garnish

Lemon wedges, for serving (optional)

Fremgangsmåte

Step 1

Pat 2 pounds boneless, skinless chicken thighs dry with paper towels. Season all over with 1/2 teaspoon of the kosher salt.

Step 2

Heat 1 tablespoon olive oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear until browned, 6 to 8 minutes per side. Transfer the chicken to a plate (it will not be cooked through).

Step 3

Reduce the heat to medium. Add 2 tablespoons unsalted butter to the skillet. When melted, stir in 1 finely chopped medium shallot and 2 minced garlic cloves. Cook until translucent, about 1 minute. Remove the pan from the heat. Add 1/4 cup Cognac. Return the pan to medium heat and simmer, scraping up any browned bits stuck to the bottom of the pan, until almost evaporated, about 1 minute.

Step 4

Add 3/4 cup heavy cream, 1/2 cup low-sodium chicken broth, 1 tablespoon coarsely crushed whole peppercorns, 1 teaspoon Dijon mustard, 3 fresh thyme sprigs, and the remaining 1/2 teaspoon kosher salt. Bring to a rapid simmer, stirring regularly.

Step 5

Return the chicken to the pan in a single layer and pour in any accumulated juices on the plate. Cook until the sauce is thick enough to coat the back of a spoon and the chicken is cooked through, 6 to 8 minutes.

Step 6

Remove and discard the thyme stems. Stir in 1 tablespoon finely chopped fresh parsley. Garnish with more chopped parsley and serve with lemon wedges if desired.

Næringsinnhold

Porsjonsstørrelse

Serves 4

Kalorier

560 cal

Totalt fett

34.9 g

Mettet fett

16.9 g

Umettet fett

0.0 g

Transfett

Kolesterol

0 mg

Natrium

724.5 mg

Totalt karbohydrater

5.6 g

Kostfiber

1.2 g

Totalt sukker

2.1 g

Protein

47.3 g