Introduction
Chicken au Poivre, or Peppered Chicken, is a classic French dish that’s both elegant and deeply flavorful. This recipe features tender, boneless chicken thighs coated in a rich, creamy sauce infused with cracked black peppercorns, shallots, and fresh thyme. The dish is finished with a splash of lemon juice and a sprinkle of parsley, adding brightness and balance to the rich sauce.
Traditionally served with crusty bread or egg noodles, this gluten-free version is just as indulgent and satisfying. The cracked peppercorns provide a bold, spicy kick, while the creamy sauce adds a luxurious touch. Whether you’re hosting a dinner party or simply treating yourself to a gourmet meal, this Chicken au Poivre is sure to impress.
Quick Recipe Info
| Servings | Ready In | Calories | Good For |
|---|---|---|---|
| 4 servings | 45 minutes | 420 kcal | Dinner, Special Occasions, Date Night |
Ingredients
For the Chicken:
- 1 tablespoon whole black peppercorns
- 2 tablespoons extra-virgin olive oil
- 8 boneless, skinless chicken thighs (about 2 pounds)
- Salt, to taste
For the Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons minced shallot
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- 3 sprigs fresh thyme
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped parsley, plus more for garnishing
For Serving (Optional):
- Gluten-free crusty bread or gluten-free egg noodles
Step-by-Step Instructions
Step 1: Crack the Peppercorns
- Place the whole black peppercorns in a small resealable bag. Using a mallet or the bottom of a saucepan, gently crush the peppercorns until coarsely cracked. (Alternatively, use a mortar and pestle.) Set aside.
Step 2: Sear the Chicken
- Heat the olive oil in a 12-inch cast-iron or heavy skillet over medium heat.
- Season the chicken thighs generously with salt.
- Working in two batches, sear the chicken until light golden on both sides (about 5 minutes per side). Transfer the seared chicken to a plate and set aside.
- Pour off any remaining oil from the skillet.
Step 3: Prepare the Sauce
- Add the butter and minced shallot to the skillet. Cook, stirring, until the butter is melted and the shallot is softened (about 1 minute).
- Pour in the chicken broth, heavy cream, thyme sprigs, and cracked peppercorns. Stir well, scraping up any browned bits from the bottom of the pan to incorporate them into the sauce.
Step 4: Simmer the Chicken
- Return the chicken thighs (and any accumulated juices) to the skillet. Bring the sauce to a simmer.
- Cook, turning and basting the chicken occasionally, until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (about 6-8 minutes).
Step 5: Finish the Sauce
- Remove the chicken from the skillet and transfer to serving plates. Discard the thyme sprigs.
- Add the lemon juice to the skillet and stir until the sauce thickens slightly (about 2 minutes).
- Season the sauce with salt to taste and stir in the chopped parsley.
Step 6: Serve
- Spoon the sauce over the chicken and garnish with additional parsley.
- Serve with gluten-free crusty bread or gluten-free egg noodles, if desired.
Tips for Success
- Use Fresh Peppercorns: Freshly cracked peppercorns provide the best flavor. Avoid pre-ground pepper for this recipe.
- Don’t Overcook the Chicken: Chicken thighs are forgiving, but overcooking can dry them out. Use a meat thermometer to ensure they reach 165°F.
- Deglaze the Pan: Scrape up the browned bits from the skillet when adding the broth and cream. These bits add depth and richness to the sauce.
- Adjust the Sauce: If the sauce is too thick, add a splash of chicken broth. If too thin, simmer for a few more minutes to reduce.
Variations
- Spicier Version: Add a pinch of cayenne pepper or red pepper flakes to the sauce for extra heat.
- Creamier Sauce: Stir in a tablespoon of Dijon mustard or a splash of brandy for added complexity.
- Vegetarian Option: Substitute chicken with portobello mushrooms or tofu for a plant-based alternative.
- Herb Swap: Replace thyme with rosemary or tarragon for a different flavor profile.
Serving Suggestions
- With Gluten-Free Bread: Serve with warm gluten-free crusty bread to soak up the delicious sauce.
- With Egg Noodles: Pair with gluten-free egg noodles for a hearty, comforting meal.
- With Mashed Potatoes: Serve over creamy mashed potatoes for a decadent twist.
- With a Side Salad: Balance the richness of the dish with a fresh green salad dressed with lemon vinaigrette.
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm in a skillet over low heat, adding a splash of chicken broth or cream to refresh the sauce.
Nutrition Information (Per Serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 420 kcal | 21% |
| Total Fat | 28g | 36% |
| Saturated Fat | 12g | 60% |
| Carbohydrates | 5g | 2% |
| Fiber | 1g | 4% |
| Protein | 35g | 70% |
Cost Estimation
- Chicken Thighs: $8.00
- Heavy Cream & Butter: $3.00
- Spices & Aromatics: $2.00
- Total Cost: 13.00(13.00(3.25 per serving)
See Also
How to Make Cashew Butter Chicken Korma
Did You Try This Recipe?
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