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Creamy Chicken Au Poivre
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Creamy Chicken Au Poivre

1 hPara 4Nutri-Score C€€
de @callmecandace.tv4 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • whole young chicken (spatchcocked, cleaned and patted dry)Carne2 kg
  • olive oil (good quality, for drizzling)Despensa30 ml
  • salt (to taste)Especias8 g
  • heavy cream (lactose free if desired)Lácteos360 ml
  • fresh rosemary (sprigs, chopped)Frutas y verduras2 piezas
  • garlic (cloves, chopped)Frutas y verduras3 piezas
  • shallot (sliced)Frutas y verduras1 pieza
  • black peppercorns (crushed, coarse or fine to taste)Especias12 g
  • chicken seasoning bomb (optional, or a bouillon cube)Despensa0,5 piezas
  • sherry cooking wine (a splash)Bebidas15 ml

por ración

Nutrición

1017kcal

Carbohidratos
3 g
Proteínas
105 g
Grasas
65 g
Adaptar utensilios

lo que usará

Utensilios

  • Cazo
  • Fuente de horno
  • Varillas
  • Horno

paso a paso

Preparación

  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.
    Paso 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.
    Paso 2

  3. First roast

    • Roast the chicken at 190 °C (375 °F).
    Paso 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).
    Paso 4

  5. Serve

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