Chicken au Poivre
By Kay Chun · cooking.nytimes.com
4 servings
Seared chicken thighs simmered in a creamy cracked-peppercorn pan sauce with shallot and lemon.
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| 1 tablespoon whole black peppercorns | Crack peppercorns coarsely | Cook butter & shallot, add broth, cream, thyme, pepper | Add chicken, simmer 6-8 min to 165°F / 74°C | Plate chicken, discard thyme | Add lemon juice, reduce 2 min, stir in parsley | Sauce chicken, garnish, serve with bread/noodles |
| 2 tablespoons extra-virgin olive oil | Sear salted chicken in oil, batches | |||||
| 8 boneless, skinless chicken thighs (about 900 g) | ||||||
| Salt | ||||||
| 30 g unsalted butter | ||||||
| 2 tablespoons minced shallot | ||||||
| 240 ml low-sodium chicken broth | ||||||
| 120 ml heavy cream | ||||||
| 3 thyme sprigs | ||||||
| 1 tablespoon lemon juice | ||||||
| 1 tablespoon finely chopped parsley, plus more for garnishing | ||||||
| Crusty bread or egg noodles (optional), for serving |
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