Chicken Au Poivre

• 总时间: 45 minutes

配料

Chicken

4-5 chicken thighs

1 tsp black pepper

¾ tsp salt

½ tsp garlic powder

½ tsp onion powder

1/2 tsp smoked paprika (optional)

1/2 tsp dried thyme (optional)

1 tbsp olive oil

Creamy Pepper Sauce

1/2 white onion, very finely chopped

3 garlic cloves minced

2 tbsp crushed peppercorns

1/4 tsp rosemary

150 ml chicken stock

100 ml double cream

1 tsp Dijon mustard

1 tbsp Worcestershire sauce

1 tbsp butter

Salt, to taste

Extra crushed black pepper, if needed

Parsley chopped

Crispy Baby Potatoes

baby potatoes

1–1½ tbsp olive oil

Salt

Black pepper

1/4 tsp dried thyme

1/4 tsp rosemary

1 tbsp butter

1/2 tsp garlic

步骤

Potatoes

Groove the baby potatoes with a wedge cutter. Boil in salted water for 6–8 minutes, then drain and steam-dry. Toss with oil, salt, pepper and herbs. Air fry at 190°C for 15 minutes, shake, then 200°C for 5–8 minutes. Add butter and crushed garlic for the last 2–3 minutes.

Chicken

Pat the thighs dry and apply the prepared seasoning. Sear in 1 tbsp oil over medium-high heat for 5–7 minutes per side, until cooked through. Remove and rest.

Pepper Sauce

In the same pan, add 1 tbsp butter and finely chopped white onion and garlic. Cook for 2–3 minutes. Add in the crushed peppercorns, add the chicken stock, scrape the pan and simmer for 2–3 minutes. Add the mustard, Worcestershire sauce and rosemary. Stir in the double cream, simmer for 3–5 minutes until slightly thickened.

Return the chicken to the sauce for 1–2 minutes. Sprinkle chopped parsley if using.

Adjust all seasonings to your preference)