JB’s Chicken au Poivre (French Chicken with Creamy Peppercorn Sauce)

⬇️ Recipe ⬇️ or PRINT: https://www.recipetineats.com/french-chicken-au-poivre-sauce/

Hi everyone, it’s Chef JB here with a new recipe for you. It’s a chicken version of Steak au Poivre (creamy peppercorn sauce) which is one of my all-time favourite meal. This Chicken au Poivre has the same sauce made with brandy and cream, just swapped for golden chicken. “Chicken au poivre” is a perfect quick mid-week dinner with a French accent! Bon appétit à tous! – JB

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Chicken au Poivre
Serves 4

INGREDIENTS
2 large chicken breasts, skinless and boneless (250–300g / 8–10oz each), each cut in half to make 4 thin steaks
3/4 tsp cooking salt/kosher salt (half for table salt, + 50% for flakes)
2 tbsp vegetable oil, or other neutral oil
SAUCE:
2 tsp whole black peppercorns, coarsely crushed
1/3 cup brandy or cognac*
1 1/2 cups beef stock, low sodium
3/4 cup thickened / heavy cream

1. Sprinkle chicken with salt, heat oil over high heat. Sear chicken 2 – 3 min each side until golden, remove.
2. TURN STOVE OFF, add brandy (careful, it will bubble!). Let it bubble 2 0 -30 sec to reduce by 2/3 (turn stove back on if needed).
3. Turn heat to high, add beef stock, simmer rapidly 4 min until reduced by half. Add cream and pepper, reduce to medium high, simmer 3 – 4 min until sauce thickens enough to coat spoon,
4. Lower heat to medium, return chicken into sauce with all juices on plate. Simmer 2 – 3 min to rewarm chicken and thicken sauce further, serve!

* This is what makes this Sauce au Poivre rather than just a regular creamy sauce! Still a nice creamy sauce if you skip it though.

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