The random number generator drew #25 and Chez Panisse! I’ve been there exactly one time for lunch about 35 years ago and it was delicious! So I was excited when this book’s number came up. Since it is summer and we always enjoy meals from the grill, this recipe stuck out as something we should try.
The directions basically tell us to make a deeply flavored chicken stock and reduce the heck out of it. And au Poivre means with pepper in French. So the dish will be grilled chicken with an herb flavored, reduced chicken stock for a sauce. In the cookbook, Alice uses parsley, thyme and garlic to flavor the stock. I’ve taken the liberty of also adding rosemary to punch up the flavor even more. Very simple and humble ingredients, but packing lots of flavor.
Grilled Chicken Breasts au Poivre
Inspired by Chez Panisse Cooking by Alice Waters
Serves 6
For the stock
2 each chicken legs
2 Tbsp. olive oil
½ cup white wine
2 quarts chicken stock
2 sprigs parsley
2 sprigs thyme, fresh
1 sprig sage, fresh
2 each garlic cloves
2 sprigs rosemary, fresh
1 tsp. peppercorns
For the chicken
6 each chicken breasts, boneless, skinless
1 tsp. salt
3 Tbsp. pepper, black, ground
1. In a large saucepan, add olive oil and bring heat to medium. When the oil is hot, add chicken legs and brown evenly on both sides. (I’ve also used the carcass of a rotisserie chicken in place of the legs – it works great and then eliminate this step.)
2. Deglaze the pan with the white wine. Add the chicken stock and all the herbs and bring to a boil. Reduce to medium-low to allow the stock to simmer for about an hour.
3. Strain the stock and skim off any obvious fat. Return the stock to the pan and reduce until only about 1½ cups of “sauce” remain. It will not get thick – it should remain the consistency of broth. This can be done earlier in the day or even the day before. Simply reheat when ready to serve.
4. Chicken time! Heat your grill to hot.
5. Meanwhile, salt the chicken breasts and then coat them with the black pepper. Place each breast on the grill and allow to cook. Rotate as needed for even cooking. When the breasts are about 2/3 cooked, flip over and finish cooking to 165º. Remove from the grill and let rest for a few minutes.
6. To serve, slice chicken widthwise, place on plate and pour sauce over the chicken. Voila!
Tools needed:
6 qt. sauce pan
Measuring spoons and cups
Strainer
Grill
Tongs for grilling