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Creamy Chicken Au Poivre
1 uVoor 4Nutri-Score C€€
C
1 u
1 uCreamy Chicken Au Poivre
recept van
Call Me Candace 👩🍳 📸
@callmecandace.tv
4 recepten
4 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
whole young chicken (spatchcocked, cleaned and patted dry)Vlees2 kg
olive oil (good quality, for drizzling)Voorraadkast30 ml
salt (to taste)Kruiden en specerijen8 g
heavy cream (lactose free if desired)Zuivel360 ml
fresh rosemary (sprigs, chopped)Groente en fruit2 stukken
garlic (cloves, chopped)Groente en fruit3 stukken
shallot (sliced)Groente en fruit1 stuk
black peppercorns (crushed, coarse or fine to taste)Kruiden en specerijen12 g
chicken seasoning bomb (optional, or a bouillon cube)Voorraadkast0,5 stukken
sherry cooking wine (a splash)Dranken15 ml
per portie
Voedingswaarden
1.017kcal
- Koolhydraten
- 3 g
- Eiwitten
- 105 g
- Vetten
- 65 g
wat je gebruikt
Keukengerei
Steelpan
Ovenschaal
Garde
Oven
stap voor stap
Bereiding
- Stap 1
Steep the creamy au poivre sauce
- Combine the crushed black pepper, rosemary, garlic, shallot and heavy cream in a saucepan.
- Whisk in the chicken seasoning bomb until fully dissolved.
- Simmer gently, not boiling, until the cream is infused.
- Stap 2
Prepare the chicken
- Spatchcock the whole chicken, then pat it dry.
- Massage with olive oil and season generously with salt on both sides.
- Place in a deep roasting pan.
- Stap 3
First roast
- Roast the chicken at 190 °C (375 °F).
- Stap 4
Add the sauce and finish roasting
- Pour the creamy au poivre sauce all over the chicken.
- Add a splash of sherry cooking wine.
- Roast at 200 °C (400 °F) until golden brown and cooked through to 74 °C (165 °F).
- Stap 5
Serve
- Pull the chicken when golden and fully cooked, then serve with the sauce.
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