Chicken au Poivre

Ingredients

Whole black peppercorns – 1 tablespoon, coarsely cracked

Extra virgin olive oil – 2 tablespoons

Chicken thighs – 2 pounds boneless, skinless (about 6–8 thighs)

Unsalted butter – 2 tablespoons

Shallot – 2 tablespoons, finely minced

Chicken broth – 1 cup

Heavy cream – ¾ cup

Fresh thyme – 3 sprigs

Lemon juice – from ½ a lemon

Fresh parsley – 2 tablespoons, chopped

Kosher salt – to taste

Step 1: Crack the Peppercorns

Place the whole black peppercorns in a mortar and pestle and crush them coarsely.

If you don’t have one, seal the peppercorns in a plastic bag and gently smash them with a mallet or the bottom of a heavy pan.

Step 2: Sear the Chicken

Heat the olive oil in a large skillet over medium heat.

Lightly season the chicken thighs with kosher salt.

Working in batches if necessary, sear each piece for about 5 minutes per side until golden brown.

Transfer the browned chicken to a plate and set aside.

Step 3: Build the Flavor Base

In the same skillet, melt the butter and add the minced shallot.

Sauté for 1–2 minutes until fragrant and softened.

Pour in the chicken broth and heavy cream, then add the thyme sprigs and cracked peppercorns.

Scrape up the browned bits from the bottom of the pan for added depth of flavor.

Step 4: Simmer the Chicken

Return the seared chicken, along with any juices, to the skillet.

Nestle the thighs into the sauce and bring to a gentle simmer.

Cook for 6–8 minutes, basting occasionally, until the chicken is fully cooked (165°F internal temperature at the thickest part).

Step 5: Finish the Sauce

Remove the chicken to serving plates and discard the thyme sprigs.

Stir in the fresh lemon juice and let the sauce simmer for 2 minutes, reducing slightly until thickened.

Taste and adjust seasoning with salt as needed.

Step 6: Serve and Enjoy

Stir in the chopped parsley, spoon the rich sauce generously over the chicken, and serve immediately.