Subj : NYT Most Popular 2024/11
To : All
From : Dave Drum
Date : Fri Jan 24 2025 12:09 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken au Poivre
Categories: Poultry, Vegetables, Citrus, Herbs
Yield: 4 Servings
1 tb Whole black peppercorns
2 tb Extra-virgin olive oil
8 Boned, skinned chicken
- thighs (2 pounds)
Salt
2 tb Unsalted butter
2 tb Minced shallot
1 c Chicken broth
1/2 c Heavy cream
3 Thyme sprigs
1 tb Lemon juice
1 tb Fine chopped parsley; more
- for garnishing
Crusty bread or egg noodles;
- (opt) for serving
Place peppercorns in a small resealable bag. Using a
mallet or the bottom of a saucepan, gently crush the
peppercorns until coarsely cracked. (Alternatively, you
can use a mortar and pestle.) Set aside.
In a 12" cast-iron or other heavy skillet, heat oil over
medium. Season chicken with salt. In two batches, sear
chicken until light golden all over, about 5 minutes per
batch. Transfer to a plate. Pour off any remaining oil
in the skillet.
Add butter and shallot to the skillet and cook,
stirring, until butter is melted and shallot is
softened, 1 minute. Add broth, heavy cream, thyme sprigs
and cracked peppercorns and mix well, stirring to lift
up any browned bits on the bottom of the pan.
Add chicken (and any accumulated juices), bring to a
simmer and cook, turning and basting occasionally with
the sauce, 6 to 8 minutes.
Divide chicken among 4 serving plates and discard thyme.
Add lemon juice to the skillet and stir until sauce is
slightly thickened, about 2 minutes. Season with salt
and stir in parsley.
Spoon the sauce over the chicken and garnish with more
parsley. Serve with crusty bread or egg noodles, if
desired.
By: Kay Chun
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
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