Peppercorn Chicken
This Peppercorn Chicken (aka Chicken au Poivre) is deliciously flavorful, creamy, and slightly spicy thanks to the peppercorns. This is an easy one pan dish that takes less than 30-minutes to make which makes it perfect for weeknight dinner or a fancy dinner party.
Ingredients
- 6boneless skinless chicken thighs
- ½ tspsalt
- ½ tsppepper
- ½ tspgarlic powder
- 2 tbspbutter
- 1 tbspoil
- 1 largeshallot (finely diced)
- 1 tbspblack peppercorns (lightly crushed in a pestle and mortar)
- 2 tbspgarlic (minced)
- 1 cupbeef stock
- 2 tspworcestershire sauce
- ½ cupheavy cream or half & half
- ¼ tspdried thyme
Directions
- 1
In a small bowl stir together the salt, garlic powder and pepper. Place the chicken thighs on a plate ensuring they lay flat and generously season them on both sides.
- 2
Add 1 tbsp butter and 1 tbsp olive oil to a medium size skillet on medium high heat. Add in the chicken thighs (you may need to work in two batches) and cook the chicken for 3-4 minutes per side or until seared and golden brown in color. Transfer the cooked chicken to a plate.
- 3
Add 1 tbsp butter to the pan and add in the shallot, saute for 3 minutes until they begin to softer. Add in the garlic and peppercorns and cook for 2-3 minutes and then add in the worcestershire sauce, beef stock, cream and thyme and bring to a simmer. Leave the sauce to simmer for approximately 5 minute until the sauce has reduced by half.
- 4
Return the chicken to the pan, spoon the sauce overtop and leave to simmer for a few more minutes until the sauce is thick. Garnish with chopped parsley before serving.