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Chicken au Poivre with Cheesy Potato Gratin, Brussels Sprouts, Homemade Bread & Crème Brûlée
4 Std.Für 6Nutri-Score D€€€
D
4 Std.
4 Std.Chicken au Poivre with Cheesy Potato Gratin, Brussels Sprouts, Homemade Bread & Crème Brûlée
was Sie brauchen
Zutaten
bread flourGetreide500 g
warm waterGetränke375 ml
instant yeastVorräte7 g
saltGewürze10 g
honeyVorräte10 g
chicken thighs, bone-in, skin-onAndere8 Stücke
chicken soup blend seasoningGewürze5 g
garlic powderGewürze5 g- onion powderGewürze5 g
- smoked paprikaGewürze5 g
- white pepperGewürze3 g
unsalted butterMilchprodukte42 g
shallot (finely chopped)Obst & Gemüse1 Stück
garlic (minced)Obst & Gemüse3 Stücke- light brandyGetränke60 ml
- chicken stockVorräte240 ml
heavy whipping creamMilchprodukte480 ml
freshly ground black pepper (freshly ground)Gewürze12 g
fresh rosemary (chopped)Obst & Gemüse5 g
Dijon mustardVorräte15 g- Worcestershire sauceVorräte15 ml
- Yukon gold potatoes (peeled)Obst & Gemüse9 Stücke
- butterMilchprodukte113 g
- fresh thymeObst & Gemüse3 g
milkMilchprodukte480 ml- grated nutmeg (grated)Gewürze2 g
Parmesan cheese (grated)Milchprodukte100 g
mozzarella (shredded)Milchprodukte150 g- Brussels sprouts (halved)Obst & Gemüse500 g
- garlic butter herb seasoningGewürze10 g
olive oilVorräte30 ml- heavy creamMilchprodukte480 ml
vanilla bean (split and scraped)Vorräte1 Stück- egg yolksMilchprodukte6 Stücke
sugarVorräte100 g- sugar for toppingVorräte30 g
pro Portion
Nährwerte
1.323kcal
- Kohlenhydrate
- 103 g
- Eiweiß
- 48 g
- Fett
- 80 g
Schritt für Schritt
Zubereitung
- Schritt 1
Make the bread dough
- Mix the warm water, honey, yeast, bread flour, and salt until just combined and sticky.
- Cover and let rise 1½–2 hrs, doing 3–4 folds every 30 min.
- Divide into 3, shape, and proof 30–45 min.
- Schritt 2
Bake the bread
- Score the loaves and bake at 475°F with steam for 10 min.
- Reduce to 450°F and bake 12–18 min until deeply golden.
- Cool 30 min before slicing.
- Schritt 3
Sear the chicken
- Season the chicken thighs with chicken soup blend, garlic powder, onion powder, smoked paprika, and white pepper.
- Sear skin side down first for 25 minutes on low heat until golden.
- Flip and cook another 10 minutes.
- Set the chicken aside.
- Schritt 4
Build the au poivre sauce
- Add butter and shallots to the pan and cook down for 1–2 minutes.
- Add the garlic and cook for 30 seconds.
- Deglaze with brandy.
- Add chicken stock, heavy whipping cream, black pepper, rosemary, Dijon, Worcestershire, and salt.
- Schritt 5
Simmer the chicken in the sauce
- Throw the chicken and its juices back in.
- Allow to simmer on low for 25–30 mins.
- Schritt 6
Make the cheesy potato puree gratin
- Boil the potatoes in heavily salted water until super tender.
- Melt butter in a saucepan, cook the garlic for 30 seconds, add rosemary and thyme and cook another 30 seconds.
- Add milk, white pepper, grated nutmeg, and salt to taste.
- Mix in the riced potatoes with the milk and the cheeses.
- Throw the potatoes into a baking dish and broil until the top is golden.
- Schritt 7
Roast the Brussels sprouts
- Season the Brussels sprouts with garlic butter herb seasoning and olive oil.
- Bake at 450°F for 20–25 mins.
- Schritt 8
Make the crème brûlée
- Heat the heavy cream and vanilla bean until steaming.
- Whisk the egg yolks, sugar, and salt.
- Slowly whisk in the hot cream to temper the eggs, then add in the rest.
- Pour into ramekins.
- Place in a water bath and bake at 325°F until set with a slight jiggle (40–60 mins varying by oven).
- Cool and refrigerate.
- Sprinkle sugar on top and torch until golden and crisp.