Chicken au Poivre

Ingredienser

1 tablespoon whole black peppercorns

2 tablespoons extra-virgin olive oil

8 boneless, skinless chicken thighs (about 2 pounds)

Salt

2 tablespoons unsalted butter

2 tablespoons minced shallot

1 cup low-sodium chicken broth

½ cup heavy cream

3 thyme sprigs

1 tablespoon lemon juice

parsley, plus more for garnishing Crusty bread or egg noodles (optional), for serving

Fremgangsmåte

Step 1

Place peppercorns in a small resealable bag. Using a mallet or the bottom of a saucepan, gently crush the peppercorns until coarsely cracked. (Alternatively, you can use a mortar and pestle.) Set aside.

Step 2

In a 12-inch cast-iron or other heavy skillet, heat oil over medium.

Season chicken with salt. In two batches, sear chicken until light golden all over, about 5 minutes per batch. Transfer to a plate.

Pour off any remaining oil in the skillet.

Step 3

Add butter and shallot to the skillet and cook, stirring, until bi is melted and shallot is softened, 1 minute. Add broth, heavy cream, thyme sprigs and cracked peppercorns and mix well, stirring to lift up any browned bits on the bottom of the pan.

Step 4

Add chicken (and any accumulated juices), bring to a simmer and cook, turning and basting occasionally with the sauce, until cooked through and an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees, 6 to 8 minutes.

Step 5

Divide chicken among 4 serving plates and discard thyme.

Step 6

Add lemon juice to the skillet and stir until sauce is slightly thickened, about 2 minutes. Season with salt and stir in parsley.

Step 7

Spoon the sauce over the chicken and garnish with more parsley.

Serve with crusty bread or egg noodles, if desired.

Notater

Made it 12/5/2024 was good everyone liked it. We added capers.