Roast the baby potatoes

• Heat the oven to 200 °C.
• Toss the halved baby potatoes with olive oil, salt and pepper on a baking tray.
• Roast until golden and tender, turning once halfway.

Coat the chicken in pepper

• Pat the chicken breasts dry and season with salt.
• Press the cracked black pepper firmly onto both sides of the chicken.

Sear the chicken

• Heat a little oil in a frying pan over medium-high heat.
• Sear the chicken until deeply browned on both sides, then set aside.

Build the pepper sauce

• Lower the heat, melt the butter and soften the shallot and garlic.
• Pour in the brandy and let it reduce, then add the stock and thyme.
• Stir in the cream and simmer until slightly thickened.

Finish the chicken in the sauce

• Return the chicken to the pan with the sauce.
• Simmer gently until the chicken is cooked through and the sauce coats it well.

Serve

• Slice the chicken and spoon over the pepper sauce.
• Serve hot with the roast baby potatoes.