Description
Chicken Au Poivre is a delicious twist on the classic French dish, made with juicy roasted chicken and a rich, creamy pepper sauce
Ingredients
Scale
- 1 whole chicken, about 4–5 pounds, spatchcocked
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1 tablespoon coarsely cracked black pepper, divided
- 1 medium shallot, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, chopped
- 1 cup heavy cream
- 1 lemon, zested
1 tablespoon coarsely cracked black pepper
Instructions
- Place the whole chicken breast-side down on a cutting board. Use kitchen shears to cut along both sides of the backbone and remove it. Flip the chicken over and press firmly on the breastbone to flatten the chicken.
- Pat the chicken dry and season both sides generously with salt and coarsely cracked black pepper. Place the chicken skin-side up in a baking dish or oven-safe skillet.
- Bake the chicken uncovered at 400°F for 20 minutes. This gives the chicken a head start and allows the skin to begin browning before adding the cream mixture.
- While the chicken is baking combine the finely chopped shallot, minced garlic, fresh rosemary, cracked black pepper, lemon zest, and salt in a bowl. Stir until well combined. Pour in heavy cream and mix.
- After the first 20 minutes of baking, carefully remove the chicken from the oven. Pour the cream mixture over and around the chicken, making sure some of it gets over the top.
- Return the chicken to the oven and continue baking until the chicken is cooked through and the thickest part reaches 165°F. The cream mixture will cook down into a rich, flavorful pepper sauce around the chicken.
- Remove the chicken from the oven and let it rest for a few minutes before carving. Spoon the creamy pepper sauce over each portion and serve with your favorite side dishes.