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Creamy Chicken Au Poivre
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Creamy Chicken Au Poivre

1 Std.Für 4Nutri-Score C€€
von @callmecandace.tv4 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • whole young chicken (spatchcocked, cleaned and patted dry)Fleisch2 kg
  • olive oil (good quality, for drizzling)Vorräte30 ml
  • salt (to taste)Gewürze8 g
  • heavy cream (lactose free if desired)Milchprodukte360 ml
  • fresh rosemary (sprigs, chopped)Obst & Gemüse2 Stücke
  • garlic (cloves, chopped)Obst & Gemüse3 Stücke
  • shallot (sliced)Obst & Gemüse1 Stück
  • black peppercorns (crushed, coarse or fine to taste)Gewürze12 g
  • chicken seasoning bomb (optional, or a bouillon cube)Vorräte0,5 Stücke
  • sherry cooking wine (a splash)Getränke15 ml

pro Portion

Nährwerte

1.017kcal

Kohlenhydrate
3 g
Eiweiß
105 g
Fett
65 g
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was Sie verwenden

Utensilien

  • Stielkasserolle
  • Auflaufform
  • Schneebesen
  • Backofen

Schritt für Schritt

Zubereitung

  1. Steep the creamy au poivre sauce

    • Combine the crushed black pepper, rosemary, garlic, shallot and heavy cream in a saucepan.
    • Whisk in the chicken seasoning bomb until fully dissolved.
    • Simmer gently, not boiling, until the cream is infused.
    Schritt 1

  2. Prepare the chicken

    • Spatchcock the whole chicken, then pat it dry.
    • Massage with olive oil and season generously with salt on both sides.
    • Place in a deep roasting pan.
    Schritt 2

  3. First roast

    • Roast the chicken at 190 °C (375 °F).
    Schritt 3

  4. Add the sauce and finish roasting

    • Pour the creamy au poivre sauce all over the chicken.
    • Add a splash of sherry cooking wine.
    • Roast at 200 °C (400 °F) until golden brown and cooked through to 74 °C (165 °F).
    Schritt 4

  5. Serve

    • Pull the chicken when golden and fully cooked, then serve with the sauce.
    Schritt 5
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