Chicken au Poivre
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porcie-
celkový časIngrediencie
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
Postup
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.
Poznámky
Made it 12/5/2024 was good everyone liked it. We added capers.
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porcie-
celkový čas