Description
JB’s Chicken au Poivre is a classic French-inspired dish featuring tender, thinly sliced chicken breasts seared to golden perfection and served with a creamy, rich peppercorn sauce made from brandy, beef stock, and heavy cream. Quick to prepare in under 30 minutes, this elegant entree balances bold and smooth flavors, making it an impressive yet approachable meal for any occasion.
Ingredients
Scale
Chicken
- 2 large chicken breasts, skinless & boneless (250–300g / 8–10oz each)
- 3/4 tsp cooking salt / kosher salt
- 2 tbsp vegetable oil (or any other neutral flavoured oil)
Sauce
- 2 tsp whole black peppercorns, coarsely crushed
- 1/3 cup brandy or cognac (or masala)
- 1 1/2 cups beef stock / broth, low sodium
- 3/4 cup thickened / heavy cream (or any other full fat cream)
Instructions
- Prepare the chicken: Slice each chicken breast horizontally to create 4 thin chicken steaks. Sprinkle both sides evenly with 3/4 tsp of salt. Avoid seasoning with pepper to prevent the dish from becoming too peppery when the sauce is added.
- Sear the chicken: Heat 2 tablespoons of vegetable oil in a large 28cm (11″) skillet over high heat. Add the chicken pieces in a single layer and cook for about 2–3 minutes on each side until they develop a golden-brown crust. Remove the chicken from the pan and set aside on a plate to rest, uncovered. The chicken will finish cooking later in the sauce.
- Deglaze the pan with brandy: Turn off the stove to prevent the brandy from igniting, then carefully pour in 1/3 cup of brandy or cognac. The liquid will sizzle aggressively; allow it to bubble for 20-30 seconds so the alcohol burns off and the liquid reduces by about two-thirds. Scrape the bottom of the pan well to loosen all browned bits (fond) as these add important flavor.
- Add beef stock and simmer: Turn the heat back to high and pour in 1 1/2 cups of low sodium beef stock. Bring to a rapid simmer and cook for 4 minutes, reducing the liquid by half to concentrate its flavor.
- Incorporate cream and pepper: Stir in 3/4 cup of heavy cream and the coarsely crushed black peppercorns. Lower the heat to medium-high and simmer gently for 3-4 minutes. Stir regularly, scraping the sides of the pan as the sauce thickens to a consistency that coats the back of a spoon. Adjust the simmer time slightly if your stove heats differently.
- Finish cooking the chicken in the sauce: Reduce the heat to medium and return the rested chicken pieces along with any accumulated juices back into the pan. Cook for another 2–3 minutes, spooning the sauce over the chicken continuously. The sauce should thicken slightly and deepen in color. If it becomes too thick, loosen with a splash of cream or water.
- Serve immediately: Plate the chicken au poivre immediately to enjoy the creamy, peppery sauce at its best. The sauce thickens and the chicken can overcook if left to sit.
Notes
- Cutting chicken thinly allows for quick cooking and ensures tenderness.
- Do not add additional pepper to chicken before cooking as it would overpower the sauce.
- Turning off the stove before adding brandy prevents accidental flames; however, flambéing is an option if desired.
- Use low sodium beef stock to control salt levels in the dish.
- If sauce thickens too much, add cream or water to adjust consistency.
- Serve the dish immediately for best texture and flavor.
