Creamy Roast Chicken Au Poivre
, 1 h 30 min, 4 servings
Spatchcocked roast chicken with cracked pepper, finished in a garlic-rosemary cream pan sauce.
| prepPreheat oven to 400°F / 200°C | |||||
| 1 whole chicken (4–5 lb / 1.8–2.3 kg), spatchcocked | Season cavity, oil & pepper skin | Roast flat, 400°F / 200°C, 30 min | Pour over chicken, roast 375°F / 190°C, 1 hr | Rest chicken, deglaze pan with cream | Carve & spoon sauce over |
| 1 tsp garlic powder (for the cavity) | |||||
| 1 tsp onion powder (for the cavity) | |||||
| kosher salt (for the cavity), to taste | |||||
| 2 tbsp olive oil | |||||
| 1 tbsp kosher salt (for the skin) | |||||
| 1 1/2 tbsp cracked peppercorns, coarse | |||||
| 1 small shallot, minced | Whisk shallot, garlic, rosemary, cream & sherry | ||||
| 3 cloves garlic, minced | |||||
| 2 sprigs fresh rosemary | |||||
| 240 ml heavy cream (for the sauce) | |||||
| 1 big glug sherry cooking wine | |||||
| 80 ml heavy cream (to deglaze) | |||||
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