Chicken Au Poivre (Chicken in Creamy Peppercorn Sauce)

Ingredients

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• Butterflied chicken: A butterflied (or spatchcocked) chicken cooks much faster and more evenly. It also gives you maximum surface area for the sauce to cling to!
• Crushed black peppercorns: The pepper is what gives the flavor! You need coarsely crushed black pepper straight into the pan, creating that classic steakhouse heat. It seasons the chicken skin and forms the base of the creamy sauce, so the whole dish has the taste that characterizes Chicken Au Poivre.
• Dry sherry wine: Used to deglaze the pan and build a deep flavor base. You can substitute traditional cognac or brandy.
  *For an alcohol-free version, use chicken broth mixed with a splash of apple cider vinegar.
• Light cream: It thickens as the chicken bakes. You can use heavy cream for a classic texture, but avoid regular milk because it will curdle at high oven temperatures.
• Shallots: I use these instead of standard onions. They have a milder, sweeter flavor with a hint of garlic, whereas regular onions are simply too sharp and pungent for the pan sauce.

Note: Please see Recipe Card for a full list of ingredients and measurements.

Best Peppercorns to Use (Black, Green, or Pink?)

For the most authentic flavor, black peppercorns are the one ingredient YOU CANNOT MISS.

You want them coarsely crushed so they release their natural oils straight into the butter.

Pink peppercorns are sometimes used in lighter sauces, but they are too sweet and lack the savory punch needed here.

Then, there is an optional thing: Green peppercorns in brine.

I want to be clear: they are NOT traditional, but this addition makes our version different. When debating green vs black peppercorns for au poivre, my manager and best friend, Tom, and Chef Tom actually fought over it!

But at the end of the day, we all agree that we could just give the option to try it.

If you blend the traditional black pepper with the optional green peppercorns, just drain the green ones completely first. Leave a comment if you dare to try this addition!

How To Crush The Peppercorns

• Mortar and Pestle: This is the best method. Press and grind the pestle firmly into the whole peppercorns until they are cracked into coarse pieces.
• A Heavy Pan: Place the whole peppercorns on a cutting board. Take a heavy skillet or saucepan, press it flat against the peppercorns, and lean your weight into it while rocking the pan back and forth.
• The Ziploc Bag Method: Put the peppercorns in a sealed plastic bag. Use a meat mallet or a rolling pin to lightly pound or roll over them until they crack.

Cognac Substitutes for a Non-Alcoholic Sauce

Traditional recipes usually call for cognac or brandy to deglaze the pan and build flavor. I actually prefer using dry sherry wine for this recipe because it adds a nutty depth.

If you want to make chicken au poivre without alcohol, you can easily swap the sherry for half a cup of chicken broth mixed with a splash of apple cider vinegar.

How To Make Chicken Au Poivre

Making this dish is actually much easier than it sounds! It all comes down to two simple steps: getting a good, perfect, golden roasted chicken and creating the creamy pan sauce to pour over it while it bakes.

Roasted Chicken

I have roasted chicken before, but never with this method!

First, pat the butterflied chicken dry with paper towels to ensure the skin crisps up. Drizzle it with olive oil, then season both sides evenly with smoked salt flakes.

Add extra freshly cracked black pepper right on the skin side. Transfer the chicken to a snug-fitting baking dish and roast it at 400°F (200°C) for 25 minutes.

Make sure to avoid using a large baking tray! You need a smaller dish so the cream sauce can pool around the meat later without spreading too thin and burning.

Peppercorn Sauce

While the chicken is in the oven, start making the sauce. Melt the butter in a saucepan over medium heat, then sauté the crushed black pepper, whole green peppercorns (If using), rosemary, thyme, shallot, and garlic for about 2 minutes, until the shallot is tender.

Next, pour in the dry sherry wine to deglaze the pan. Turn down the flame for safety, then carefully ignite the wine using a lighter to flambé.

Let the flames burn off completely. Once the alcohol cooks out, stir in the light cream and the remaining smoked salt flakes, then remove it from the heat. At this stage, the sauce will look smooth and creamy, heavily speckled with the crushed peppercorns.

After the chicken’s initial 25-minute roast, skim off and discard any excess fat juice from the baking dish. Pour half of the prepared peppercorn sauce directly over the chicken and return it to the oven for 10 minutes.

After 10 minutes, pour the remaining half of the sauce over the top. Bake for a final 10 minutes until the chicken skin is golden brown and crispy.

You will know it is completely done when the peppercorn sauce has thickened to a rich, luscious coating consistency and the thickest part of the thigh reaches 165°F (74°C). Let it rest for 5 minutes before serving so it stays incredibly juicy!