JB's Chicken au Poivre (Creamy Peppercorn Sauce)
Recipe above video. Inspired by Steak with Creamy Peppercorn Sauce (Steak au Poivre), one of my all-time favourites. This recipe has the same creamy pepper sauce with brandy and cream, just swapped for golden chicken. “Chicken au Poivre” is a perfect quick mid-week dinner with a French accent!
Servings: 4 people
Calories: 442cal
Ingredients
- 2 large chicken breasts , skinless & boneless (250–300g / 8–10oz each) (Note 1)
- 3/4 tsp cooking salt / kosher salt
- 2 tbsp vegetable oil , or any other neutral flavoured oil
SAUCE AU POIVRE
- 2 tsp whole black peppercorns , coarsely crushed (Note 2)
- 1/3 cup brandy or cognac , or masala (Note 3)
- 1 1/2 cups beef stock / broth , low sodium (Note 4)
- 3/4 cup thickened / heavy cream , or any other full fat cream
Instructions
ABBREVIATED RECIPE
- Season chicken with salt. Sear in oil until golden. Remove. Deglaze with cognac. Add beef stock, simmer for 4 minutes . Pour cream, simmer for 5 minutes. Return chicken, cook for 3 minutes while basting. Serve immediately.
FULL RECIPE
- Prepare the chicken - Cut each chicken breast in half horizontally to make 4 thin steaks and sprinkle both sides with salt (If you’re wondering why I don’t season the chicken with pepper it’s because once combined with the sauce, it would make the dish too peppery.)
COOKING AND SAUCE
- Sear the chicken - Heat oil in a large pan over high heat. Add chicken and cook 2–3 minutes per side until golden. Remove to a plate and rest (don’t cover). If you think your chicken is still a little bit under after resting, don’t worry it will finish cooking later in the sauce.
- Deglaze with brandy - TURN THE STOVE OFF to avoid the brandy catching fire (unless you want to flambé). Then carefully pour the brandy in. Be careful, it will sizzle hard, that’s normal. Let it bubble for 20-30 seconds to let alcohol burn off, reduce by about 2/3 (turn the stove on if needed). Scrape the fond at the base of the pan well to release all that flavour. (Note 5 & 6)
- Beef stock - Turn the heat back on high. Add beef stock. Simmer rapidly for 4 minutes, until reduced by half.
- Cream - Stir in cream and crushed pepper. Lower the heat to medium high. Simmer for 3-4 minutes, to reduce the sauce until it thickens enough to lightly coat the back of a spoon. Stir and scrape the sides of the pan as it reduces.
FINISH
- Simmer - Turn heat down to medium. Return chicken and resting juices to the pan. Cook 2–3 minutes, spooning the sauce over the chicken, until it is warmed through and the sauce darkens in colour and thickens a little more. When you drag a spoon through the pan, the sauce should slowly flow back together. If it thickens too much, add a splash of cream or water to loosen.
- Serve - This dish is best served straight away. If it sits, the sauce can become too thick and the chicken be overcooked.
Notes
1. Chicken - Substitute to boneless, skinless chicken thighs if preferred. Lightly pound them to an even thickness before using.
2. Pepper - Crushing whole peppercorns yourself will give you the best result. That said, store-bought cracked black pepper is absolutely fine. Use the same amount.
3. Brandy or Cognac - This is what makes it a true au poivre sauce. Use any inexpensive brandy, the alcohol cooks off, leaving warmth and depth. You can omit it if preferred, the sauce will still be delicious, just not as authentic.
4. Why beef stock, not chicken? - Just like Chicken Chasseur, pepper sauce needs a deeper flavour. Beef stock gives body and richness, chicken stock tastes a bit flat here. Make your own beef stock if you have time. It really brings the whole dish to another level!
5. Flambéing - I turn the heat off before adding the brandy because the pan is very hot and the alcohol may catch fire, which may be unsafe at home.
Flambéing is what chefs do: it burns off the alcohol quickly, slightly intensifies the aromas and looks dramatic 🙂. But here, not doing it is not a deal breaker. The sauce will still be excellent.
6. The fond -The browned bits stuck to the pan are called fond and are full of flavour. When you add the brandy and scrape the pan, they dissolve into the sauce, adding depth and richness.
Leftovers and Storage - Keeps 3 days in the fridge. Store leftovers in an airtight container. Reheat gently over low heat, adding a splash of cream or water to loosen the sauce if needed. Not suitable for freezing.
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CHEF'S JB TIPS
- Don't waste the flavour - Make sure to scrape the sauce from the sides of the pan as it reduces before it dries out
- Soften the pepper kick - If you think the sauce is too strong, add a splash of cream.
Nutrition
Calories: 442cal | Carbohydrates: 3g | Protein: 35g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 146mg | Sodium: 788mg | Potassium: 807mg | Fiber: 1g | Sugar: 1g | Vitamin A: 713IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg