Plat
Chicken au Poivre (Spatchcocked Roast Chicken with Creamy Pepper Sauce)
1 h 30Pour 4Nutri-Score C€€
C
1 h 30
1 h 30Chicken au Poivre (Spatchcocked Roast Chicken with Creamy Pepper Sauce)
ce qu’il vous faut
Ingrédients
whole chicken (cleaned, patted dry and spatchcocked)Viandes1 morceau
olive oilÉpicerie30 ml
saltÉpices5 g
black pepper (freshly ground)Épices5 g
rosemary (fresh sprigs)Fruits et légumes2 morceaux
garlic (cloves, minced)Fruits et légumes3 morceaux
shallot (finely chopped)Fruits et légumes1 morceau
heavy whipping creamProduits laitiers240 ml
tequila (used in place of sherry wine)Boissons60 ml
seasoned salt (such as Slap Ya Mama)Épices5 g
par portion
Nutrition
528kcal
- Glucides
- 3 g
- Protéines
- 48 g
- Lipides
- 36 g
ce que vous utiliserez
Ustensiles
Four
Poêle
Ciseaux de cuisine
Pince de cuisine
pas à pas
Préparation
- Étape 1
Prepare the chicken
- Clean the whole chicken and pat it dry.
- Spatchcock the chicken by cutting along the backbone and flatten it out.
- Étape 2
Season the chicken
- Rub the chicken all over with olive oil, salt, pepper and seasoned salt.
- Flip the chicken and season the other side the same way.
- Étape 3
First roast
- Place the chicken in a pan and roast at 200 °C.
- Étape 4
Make the pepper sauce
- Add rosemary, garlic, shallot, freshly ground pepper and heavy whipping cream to the pan.
- Pour in the tequila in place of the sherry wine.
- Bring the sauce to a simmer and season with seasoned salt.
- Étape 5
Roast with the sauce
- Pour the sauce over the chicken and roast at 190 °C.
- Take the chicken out every 15 minutes to baste it with the sauce, repeating until cooked through and nicely colored.
- Étape 6
Rest and serve
- Take the chicken out of the oven and let it rest.
- Serve with asparagus and crispy potatoes.