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Chicken au Poivre with Cheesy Potato Gratin, Brussels Sprouts, Homemade Bread & Crème Brûlée
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Chicken au Poivre with Cheesy Potato Gratin, Brussels Sprouts, Homemade Bread & Crème Brûlée

4 godz.Porcje: 6Nutri-Score D€€€
od @citlallygonzalez9 importówugotowano 0 razy
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Składniki

6 osób
  • bread flourProdukty zbożowe500 g
  • warm waterNapoje375 ml
  • instant yeastSpiżarnia7 g
  • saltPrzyprawy10 g
  • honeySpiżarnia10 g
  • chicken thighs, bone-in, skin-onInne8 kawałki
  • chicken soup blend seasoningPrzyprawy5 g
  • garlic powderPrzyprawy5 g
  • onion powderPrzyprawy5 g
  • smoked paprikaPrzyprawy5 g
  • white pepperPrzyprawy3 g
  • unsalted butterNabiał42 g
  • shallot (finely chopped)Warzywa i owoce1 kawałek
  • garlic (minced)Warzywa i owoce3 kawałki
  • light brandyNapoje60 ml
  • chicken stockSpiżarnia240 ml
  • heavy whipping creamNabiał480 ml
  • freshly ground black pepper (freshly ground)Przyprawy12 g
  • fresh rosemary (chopped)Warzywa i owoce5 g
  • Dijon mustardSpiżarnia15 g
  • Worcestershire sauceSpiżarnia15 ml
  • Yukon gold potatoes (peeled)Warzywa i owoce9 kawałki
  • butterNabiał113 g
  • fresh thymeWarzywa i owoce3 g
  • milkNabiał480 ml
  • grated nutmeg (grated)Przyprawy2 g
  • Parmesan cheese (grated)Nabiał100 g
  • mozzarella (shredded)Nabiał150 g
  • Brussels sprouts (halved)Warzywa i owoce500 g
  • garlic butter herb seasoningPrzyprawy10 g
  • olive oilSpiżarnia30 ml
  • heavy creamNabiał480 ml
  • vanilla bean (split and scraped)Spiżarnia1 kawałek
  • egg yolksNabiał6 kawałki
  • sugarSpiżarnia100 g
  • sugar for toppingSpiżarnia30 g

na porcję

Wartości odżywcze

1323kcal

Węglowodany
103 g
Białko
48 g
Tłuszcz
80 g

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  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.
    Krok 3

  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.
    Krok 4

  5. Simmer the chicken in the sauce

    • Throw the chicken and its juices back in.
    • Allow to simmer on low for 25–30 mins.
    Krok 5

  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.
    Krok 6

  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.
    Krok 7

  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.
    Krok 8
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