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Chicken au Poivre with Cheesy Potato Gratin, Brussels Sprouts, Homemade Bread & Crème Brûlée
4 uVoor 6Nutri-Score D€€€
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4 u
4 uChicken au Poivre with Cheesy Potato Gratin, Brussels Sprouts, Homemade Bread & Crème Brûlée
recept van
Tally 👩🏽🍳
@citlallygonzalez
3 recepten
9 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
bread flourGranen500 g
warm waterDranken375 ml
instant yeastVoorraadkast7 g
saltKruiden en specerijen10 g
honeyVoorraadkast10 g
chicken thighs, bone-in, skin-onOverig8 stukken
chicken soup blend seasoningKruiden en specerijen5 g
garlic powderKruiden en specerijen5 g- onion powderKruiden en specerijen5 g
- smoked paprikaKruiden en specerijen5 g
- white pepperKruiden en specerijen3 g
unsalted butterZuivel42 g
shallot (finely chopped)Groente en fruit1 stuk
garlic (minced)Groente en fruit3 stukken- light brandyDranken60 ml
- chicken stockVoorraadkast240 ml
heavy whipping creamZuivel480 ml
freshly ground black pepper (freshly ground)Kruiden en specerijen12 g
fresh rosemary (chopped)Groente en fruit5 g
Dijon mustardVoorraadkast15 g- Worcestershire sauceVoorraadkast15 ml
- Yukon gold potatoes (peeled)Groente en fruit9 stukken
- butterZuivel113 g
- fresh thymeGroente en fruit3 g
milkZuivel480 ml- grated nutmeg (grated)Kruiden en specerijen2 g
Parmesan cheese (grated)Zuivel100 g
mozzarella (shredded)Zuivel150 g- Brussels sprouts (halved)Groente en fruit500 g
- garlic butter herb seasoningKruiden en specerijen10 g
olive oilVoorraadkast30 ml- heavy creamZuivel480 ml
vanilla bean (split and scraped)Voorraadkast1 stuk- egg yolksZuivel6 stukken
sugarVoorraadkast100 g- sugar for toppingVoorraadkast30 g
per portie
Voedingswaarden
1.323kcal
- Koolhydraten
- 103 g
- Eiwitten
- 48 g
- Vetten
- 80 g
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 5
Simmer the chicken in the sauce
- Throw the chicken and its juices back in.
- Allow to simmer on low for 25–30 mins.
- Stap 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.
- Stap 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.
- Stap 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.