Description
JB’s Chicken au Poivre is a classic French-inspired dish featuring tender, seared chicken breasts served in a rich, creamy peppercorn sauce. The sauce is made by deglazing with brandy, simmering with beef stock, and finishing with heavy cream and crushed black peppercorns for a perfect balance of heat and creaminess. This elegant yet simple recipe is perfect for a quick gourmet dinner.
Ingredients
Scale
Chicken
- 2 large chicken breasts, skinless & boneless (250–300g / 8–10oz each)
- 3/4 tsp cooking salt or 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 or broth, low sodium
- 3/4 cup thickened or heavy cream, or any other full fat cream
Instructions
- Prepare the chicken: Cut each chicken breast in half horizontally to create 4 thin chicken steaks. Sprinkle both sides with salt to season the chicken evenly. Do not add pepper here to avoid overpowering the dish later with the peppercorn sauce.
- Sear the chicken: Heat 2 tablespoons of vegetable oil in a large 28cm (11″) pan over high heat. Add the chicken pieces and cook for 2 to 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 without covering.
- Deglaze with brandy: Turn off the stove to prevent flaring. Carefully pour in 1/3 cup of brandy or cognac to deglaze the pan. It will sizzle vigorously; allow it to bubble for 20–30 seconds to burn off alcohol and reduce by approximately two-thirds. Scrape the base of the pan thoroughly to lift all the flavorful fond.
- Add beef stock: Turn the heat back on to high. Pour in 1 1/2 cups of low-sodium beef stock. Bring it to a rapid simmer and reduce it by half over about 4 minutes to concentrate the flavors.
- Add cream and peppercorns: Stir in 3/4 cup heavy cream along with the coarsely crushed 2 teaspoons of whole black peppercorns. Reduce heat to medium-high and simmer for 3 to 4 minutes, stirring and scraping the pan sides until the sauce thickens enough to lightly coat the back of a spoon.
- Finish cooking the chicken: Lower the heat to medium and return the rested chicken pieces and accumulated juices to the pan. Cook for an additional 2 to 3 minutes, spooning the sauce over the chicken to warm through and allow the sauce to darken and slightly thicken. The sauce should flow back together slowly when stirred. If it becomes too thick, loosen with a splash of cream or water.
- Serve immediately: Serve the chicken hot, straight from the pan. The dish is best enjoyed immediately to prevent the sauce from thickening too much and the chicken from overcooking.
Notes
- Season the chicken only with salt initially; the sauce provides the pepper flavor to avoid excess peppery taste.
- Coarsely crushing whole peppercorns releases more flavor and texture for the sauce.
- You can substitute brandy or cognac with masala if preferred.
- Use low-sodium beef stock to better control salt levels in the sauce.
- Turning off the stove before adding brandy avoids accidental flambé unless you intend to flambé intentionally.
- Scraping the fond when deglazing is crucial to incorporate the deep flavors into the sauce.
