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Chicken au Poivre

Chicken au Poivre is a flavorful French-inspired dish that puts a poultry twist on the classic Steak au Poivre. It features tender chicken thighs—pan-seared until golden and juicy. The peppercorns are combined with the creamy pan sauce, made with shallots, brandy (or cognac), chicken stock, and heavy cream. The result is a savory, peppery dish with a luxurious sauce that pairs well with mashed potatoes, roasted vegetables, or crusty bread. It's elegant enough for dinner guests but simple enough for a comforting weeknight meal.

Course Main Course

Cuisine French

Keyword Chicken, French Cooking

Prep Time 15

Cook Time 30

Calories 561kcal

Author Thomas

Ingredients

2 lb. boneless, skinless chicken thighs (about 6)
1 tsp kosher salt, divided
1 tbsp olive oil
2 tbsp unsalted butter
1 ea. medium shallot, finely chopped (about 1/4 cup)
2 ea. Cloves Garlic Minced
¼ cup Cognac or brandy
¾ cup heavy cream
½ cup low-sodium chicken broth
1 tbsp whole peppercorns, preferably a mix of black, white, pink, and red coarsely crushed
1 tsp Dijon mustard
3 sprigs fresh thyme
1 tbsp finely chopped fresh parsley leaves plus more for garnish
Lemon wedges, for serving

Instructions

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

**Butter Chicken served over Seasoned Rice.**

India meets France! For our family’s annual Christmas Cookoff, Leigh and I were assigned these two exquisite countries for a fusion feast! We lead with India’s famous Butter Chicken (see recipe) and freshly made Fig Chutney, adding a buttery, homemade French croissant. A wedge of holiday- themed Brie accompanied the presentation.

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Butter Chicken (Murgh Makhani)

Delicious restaurant-style butter chicken made right at home with simple ingredients.

Course Main Course

Cuisine Indian

Keyword Butter Chicken, Chicken, Indian

Servings 5

Ingredients

Chicken Marinade

1 lb Chicken Breast Cut into 1-1/2" pieces
2 tbsp Tandoori Masala
1 tsp EACH Ginger Paste and Garlic Paste
1/2 cup Yogurt
1 tbsp Oil

Butter Chicken Sauce

2 tbsp Ghee (Clarified Butter)
1 large onion, thinly sliced
1 1/2 tsp EACH Ginger Paste and Garlic Paste
1 14.5 oz Can Crushed Tomatoes
1 tsp Chili Powder
1 1/2 tsp Coriander Powder
1 1/2 tsp Cumin Powder
1/2 cup Heavy Whipping Cream
1/2 tsp Garam Masala
1/4 tsp Dried Fenugreek Leaves (crushed between fingers)

Instructions

Chicken

In a medium bowl, combine the tandoori masala, ginger, garlic, and yogurt. Whisk until smooth, adjust seasonings to preference. Add the chicken and allow to marinate for at least 20 minutes and ideally for 12-24 hours, covered in the refrigerator.

Butter Chicken Sauce

Heat the ghee in a dutch oven or heavy bottom pot over medium heat. Add the onions and sauté until they turn translucent and start to sweat, about 5-7 minutes, don't allow the onions to brown. Add ginger and garlic paste and let cook for 30 seconds, stirring so it doesn't burn. Add the can of crushed tomatoes along with the chili powder, coriander powder, and cumin powder and continue to cook for 5 minutes, if the mixture starts bubbling rapidly, add about ¼ cup of water and continue to cook.
Remove from heat, add the mixture to a blender and blend until smooth, you may need to add a couple water to help it blend (up to ¼ cup). Depending on how powerful your blender is, you may want to blend the mixture in two batches. Remember to hold the lid of the blender down with a kitchen towel when blending, to avoid accidents.

ASSEMBLY

Heat the remaining tablespoon of oil in the dutch oven over medium heat. Add the marinated chicken (discard any excess marinade) and cook for about 5-6 minutes, stirring as required to brown all sides. Add the butter chicken sauce to the pot and heat everything through. Once it starts to bubble, add the cream and garam masala. When the sauce regains a simmer, add the crushed fenugreek leaves. Serve over basmati rice or with naan.