Plat
Chicken au Poivre with Cheesy Potato Gratin, Brussels Sprouts, Homemade Bread & Crème Brûlée
4 hPour 6Nutri-Score D€€€
D
4 h
4 hChicken au Poivre with Cheesy Potato Gratin, Brussels Sprouts, Homemade Bread & Crème Brûlée
ce qu’il vous faut
Ingrédients
bread flourCéréales500 g
warm waterBoissons375 ml
instant yeastÉpicerie7 g
saltÉpices10 g
honeyÉpicerie10 g
chicken thighs, bone-in, skin-onAutres8 morceaux
chicken soup blend seasoningÉpices5 g
garlic powderÉpices5 g- onion powderÉpices5 g
- smoked paprikaÉpices5 g
- white pepperÉpices3 g
unsalted butterProduits laitiers42 g
shallot (finely chopped)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes3 morceaux- light brandyBoissons60 ml
- chicken stockÉpicerie240 ml
heavy whipping creamProduits laitiers480 ml
freshly ground black pepper (freshly ground)Épices12 g
fresh rosemary (chopped)Fruits et légumes5 g
Dijon mustardÉpicerie15 g- Worcestershire sauceÉpicerie15 ml
- Yukon gold potatoes (peeled)Fruits et légumes9 morceaux
- butterProduits laitiers113 g
- fresh thymeFruits et légumes3 g
milkProduits laitiers480 ml- grated nutmeg (grated)Épices2 g
Parmesan cheese (grated)Produits laitiers100 g
mozzarella (shredded)Produits laitiers150 g- Brussels sprouts (halved)Fruits et légumes500 g
- garlic butter herb seasoningÉpices10 g
olive oilÉpicerie30 ml- heavy creamProduits laitiers480 ml
vanilla bean (split and scraped)Épicerie1 morceau- egg yolksProduits laitiers6 morceaux
sugarÉpicerie100 g- sugar for toppingÉpicerie30 g
par portion
Nutrition
1 323kcal
- Glucides
- 103 g
- Protéines
- 48 g
- Lipides
- 80 g
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 5
Simmer the chicken in the sauce
- Throw the chicken and its juices back in.
- Allow to simmer on low for 25–30 mins.
- Étape 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.
- Étape 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.
- Étape 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.