Chicken au Poivre A French Classic with Bold Pepper Flavour is an elegant yet comforting French dish inspired by the classic Steak au Poivre. It features tender chicken breasts coated in cracked black pepper and pan-seared until golden, then finished in a luxurious cream sauce infused with cognac or brandy. The result is a rich, aromatic meal that feels restaurant-quality while remaining surprisingly easy to prepare at home.
Chicken au Poivre :
Perfect for a special dinner or an elevated weeknight meal, Chicken au Poivre balances heat, creaminess, and savory depth beautifully. The bold pepper crust contrasts with the silky sauce, making every bite deeply satisfying and refined.
History:
The term “au poivre” comes from French cuisine and means “with pepper.” Traditionally associated with Steak au Poivre, this technique dates back to 19th-century France, where cracked peppercorns and cream-based sauces were used to enhance the flavor of high-quality meats. Chicken au Poivre is a modern adaptation that offers the same luxurious taste with a lighter, more accessible protein.
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Chicken au Poivre A French Classic with Bold Pepper Flavour
Ingredients
- 2 large chicken breasts (halved lengthwise)
- 2 tablespoons cracked black peppercorns
- Salt to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small shallot, finely minced
- ¼ cup cognac or brandy (optional)
- ½ cup chicken broth
- ½ cup heavy cream
Instructions
- Pat chicken dry and season generously with salt and cracked black pepper on both sides.
- Heat butter and olive oil in a skillet over medium-high heat.
- Sear chicken for 4–5 minutes per side until golden and cooked through. Remove and keep warm.
- Lower heat and sauté shallots in the same pan until softened.
- Carefully add cognac or brandy, scraping up browned bits; let reduce briefly.
- Pour in chicken broth and simmer for 2–3 minutes.
- Stir in cream and Dijon mustard; simmer until sauce thickens.
- Return chicken to the pan and spoon sauce over the top.
- Serve hot with extra sauce.
Notes
- Freshly cracked pepper gives the best flavour.
- Cognac adds depth but can be omitted.
- Use heavy cream for a stable, silky sauce.
- Don’t overcrowd the pan while searing.
- Rest chicken briefly before serving.
Tips for Chicken au Poivre:
- Pair with mashed potatoes or buttered noodles.
- Use green peppercorns for a milder heat.
- Deglaze carefully when using alcohol.
- Add mushrooms for extra richness.
- Finish with a small knob of butter for shine.
FAQs for Chicken au Poivre:
Q1: Can I make Chicken au Poivre without alcohol?
Yes, simply replace cognac with extra chicken broth.
Q2: Is this dish very spicy?
It’s peppery but balanced by the cream sauce.
Q3: Can I use chicken thighs instead?
Yes, boneless thighs work well and stay juicy.
Q4: What pepper is best?
Black peppercorns are classic, but mixed peppercorns also work.
Q5: Can this be made ahead?
It’s best fresh, but you can gently reheat it over low heat.
Conclusion:
Chicken au Poivre A French Classic with Bold Pepper Flavour Chicken au Poivre is a timeless French-inspired dish that delivers bold flavour with minimal effort. Creamy, aromatic, and beautifully balanced, it’s perfect for impressing guests or treating yourself to a refined yet comforting meal at home.