Plato principal
Chicken Au Poivre
40 minPara 4Nutri-Score C€€
C
40 min
40 minChicken Au Poivre
lo que necesita
Ingredientes
chicken breast (boneless, skinless, pounded to even thickness)Carne600 g
black peppercorns (coarsely cracked)Especias15 g
saltEspecias5 g
olive oilDespensa30 ml
butter (divided)Lácteos40 g
shallot (finely chopped)Frutas y verduras2 piezas
garlic (minced)Frutas y verduras2 piezas
cognacBebidas60 ml
beef stockDespensa150 ml
heavy creamLácteos150 ml
dijon mustardDespensa15 g
fresh thyme (sprigs)Frutas y verduras3 piezas
por ración
Nutrición
322kcal
- Carbohidratos
- 4 g
- Proteínas
- 33 g
- Grasas
- 20 g
lo que usará
Utensilios
Sartén
Bol
Pinzas de cocina
Termómetro de cocina
paso a paso
Preparación
- Paso 1
Crack the peppercorns
- Crush the black peppercorns coarsely, using a mortar or the bottom of a pan.
- Spread the cracked pepper on a plate and mix with the salt.
- Paso 2
Coat the chicken
- Pat the chicken breasts dry.
- Press both sides of the chicken into the pepper and salt mixture so it adheres well.
- Paso 3
Sear the chicken
- Heat the olive oil and half of the butter in a frying pan over medium-high heat.
- Sear the chicken until deeply golden on both sides and cooked through.
- Transfer the chicken to a plate and set aside.
- Paso 4
Build the sauce
- Lower the heat, add the shallot and garlic to the pan and cook until softened.
- Pour in the cognac and let it reduce, scraping up the browned bits.
- Add the beef stock and simmer until slightly reduced.
- Paso 5
Finish the sauce
- Stir in the heavy cream, dijon mustard and thyme.
- Simmer until the sauce thickens, then whisk in the remaining butter.
- Paso 6
Serve
- Return the chicken to the pan and spoon the sauce over it.
- Warm through and serve immediately.