Hoofdgerecht
Chicken Au Poivre
40 minVoor 4Nutri-Score C€€
C
40 min
40 minChicken Au Poivre
wat je nodig hebt
Ingrediënten
chicken breast (boneless, skinless, pounded to even thickness)Vlees600 g
black peppercorns (coarsely cracked)Kruiden en specerijen15 g
saltKruiden en specerijen5 g
olive oilVoorraadkast30 ml
butter (divided)Zuivel40 g
shallot (finely chopped)Groente en fruit2 stukken
garlic (minced)Groente en fruit2 stukken
cognacDranken60 ml
beef stockVoorraadkast150 ml
heavy creamZuivel150 ml
dijon mustardVoorraadkast15 g
fresh thyme (sprigs)Groente en fruit3 stukken
per portie
Voedingswaarden
322kcal
- Koolhydraten
- 4 g
- Eiwitten
- 33 g
- Vetten
- 20 g
wat je gebruikt
Keukengerei
Koekenpan
Mengkom
Keukentang
Keukenthermometer
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 5
Finish the sauce
- Stir in the heavy cream, dijon mustard and thyme.
- Simmer until the sauce thickens, then whisk in the remaining butter.
- Stap 6
Serve
- Return the chicken to the pan and spoon the sauce over it.
- Warm through and serve immediately.