Chicken Au Poivre

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Издатель
Chicken has been getting disrespected for years because people don’t know what to do with it. This Chicken Au Poivre might change a few minds.

Chicken Au Poivre

Ingredients

1 whole chicken
Olive oil
Kosher salt, to taste
Fresh cracked black pepper, to taste
Smoked paprika, optional

Au Poivre Cream Sauce

4 cups heavy cream
3 Tbsp cracked black peppercorns
12 cloves garlic, minced
3 Tbsp fresh rosemary, chopped
2 shallots, diced
1 tsp dried thyme
1 tsp kosher salt
2 Tbsp sherry cooking wine

Directions

Preheat oven to 375°F. Spatchcock the chicken by removing the backbone, then crack the breastbone so it lays flat. Pat completely dry, coat with olive oil and season both sides with salt, pepper and smoked paprika.

Place the chicken breast-side up in a baking dish and bake uncovered for 20 minutes.

Mix the heavy cream, peppercorns, garlic, rosemary, shallots, thyme and salt. Remove the chicken from the oven, pour the sauce all over and around it, then add the sherry cooking wine.

Increase oven to 400°F. Return the chicken to the oven and baste with the sauce every 20 minutes until the thickest part of the breast reaches 165°F. Mine took about 1 hour total, but always cook to internal temperature.

Let the chicken rest for 10 minutes, spoon that peppercorn cream sauce back over the top, slice and serve.
Категория
Блюда из курицы
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