Name: Easy Chicken au Poivre Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: French
Ingredients: 8 boneless and skinless chicken thighs (trim excess fat and pat dry); Salt and black pepper (to taste); 2 tablespoons olive oil; 2 tablespoons unsalted butter; ¼ cup (0.75 oz) minced shallots; 1½ tablespoons whole black peppercorns (lightly crushed); 3 thyme sprigs; ¼ cup brandy or cognac; 1½ cups low-sodium chicken broth; ¾ cup heavy cream; 1 tablespoon chopped parsley leaves

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Introduction

Chicken au Poivre is a classic French dish featuring tender chicken thighs in a rich, creamy peppercorn sauce. This easy version brings bold flavors to your dinner table with simple ingredients and straightforward steps.

A black cast iron pan filled with multiple pieces of cooked chicken thighs and drumsticks in a creamy light brown sauce. The chicken pieces are golden brown with a shiny glaze from the sauce, which has visible small black peppercorns and chopped green herbs sprinkled on top. The sauce pools slightly around the chicken, giving a rich and moist texture. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 boneless and skinless chicken thighs (trim excess fat and pat dry)
2 tablespoons olive oil
2 tablespoons unsalted butter
¼ cup (0.75 oz) minced shallots
1½ tablespoons whole black peppercorns
3 thyme sprigs
¼ cup brandy or cognac
1½ cups low-sodium chicken broth
¾ cup heavy cream
1 tablespoon chopped parsley leaves
Salt and black pepper (to taste)

Instructions

Step 1: Lightly crush the whole black peppercorns using a mortar and pestle. Set aside.
Step 2: Season the chicken thighs on all sides with salt and black pepper. Heat the olive oil in a skillet over medium heat, then cook the chicken for 3-4 minutes on each side until golden brown. Transfer the cooked chicken to a plate.
Step 3: In the same skillet over medium-high heat, add the butter, minced shallots, thyme sprigs, and crushed peppercorns. Sauté for 1-2 minutes until fragrant.
Step 4: Add the brandy or cognac to the skillet and cook for about 2 minutes, allowing the alcohol to reduce slightly. Stir in the chicken broth and cook until reduced by half, about 5 minutes.
Step 5: Lower the heat to medium-low, add the heavy cream, and stir to combine. Return the chicken thighs to the skillet and cook for 6-8 minutes until the chicken is fully cooked through and the sauce has thickened, stirring occasionally and scraping the bottom to prevent burning.
Step 6: Pour the sauce over the chicken, sprinkle with chopped parsley, and serve immediately.

Tips & Variations

If you don’t have a mortar and pestle, place the peppercorns in a zip-top bag and crush them with a rolling pin or heavy pan.
For a slightly different flavor, try substituting thyme with rosemary or tarragon.
If you prefer a spicier sauce, add a pinch of cayenne pepper along with the black peppercorns.
To keep the chicken extra juicy, avoid overcooking and check for doneness with a meat thermometer (165°F or 74°C internal temperature).

Storage

Store any leftover chicken au poivre in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the cream sauce from separating. Adding a splash of chicken broth while reheating can help loosen the sauce.

How to Serve

A black cast iron pan filled with about ten pieces of golden brown cooked chicken thighs and drumsticks, all covered in a creamy light brown sauce with visible black peppercorns dispersed throughout. The chicken pieces are arranged close together, topped with small bright green chopped herbs scattered evenly on the surface. The sauce has a smooth, rich texture that coats the chicken, pooling slightly around the edges. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless chicken breasts can be used, but they cook faster and can dry out more easily. Adjust cooking time accordingly and watch carefully to keep them moist.

What can I substitute if I don’t have brandy or cognac?

If you don’t have brandy or cognac, you can substitute dry white wine or apple cider vinegar mixed with a little water. Avoid skipping this step, as the acidity helps balance the richness of the sauce.