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Chicken au Poivre (Spatchcocked Roast Chicken with Creamy Pepper Sauce)
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Chicken au Poivre (Spatchcocked Roast Chicken with Creamy Pepper Sauce)

1 h 30 minServes 4Nutri-Score C€€
from @stefone111 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • whole chicken (cleaned, patted dry and spatchcocked)Meat1 piece
  • olive oilPantry30 ml
  • saltSpices5 g
  • black pepper (freshly ground)Spices5 g
  • rosemary (fresh sprigs)Produce2 pieces
  • garlic (cloves, minced)Produce3 pieces
  • shallot (finely chopped)Produce1 piece
  • heavy whipping creamDairy240 ml
  • tequila (used in place of sherry wine)Beverages60 ml
  • seasoned salt (such as Slap Ya Mama)Spices5 g

per serving

Nutrition

528kcal

Carbs
3 g
Proteins
48 g
Fat
36 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Frying pan
  • Kitchen scissors
  • Tongs

step by step

Method

  1. Prepare the chicken

    • Clean the whole chicken and pat it dry.
    • Spatchcock the chicken by cutting along the backbone and flatten it out.
    Step 1

  2. Season the chicken

    • Rub the chicken all over with olive oil, salt, pepper and seasoned salt.
    • Flip the chicken and season the other side the same way.
    Step 2

  3. First roast

    • Place the chicken in a pan and roast at 200 °C.
    Step 3

  4. Make the pepper sauce

    • Add rosemary, garlic, shallot, freshly ground pepper and heavy whipping cream to the pan.
    • Pour in the tequila in place of the sherry wine.
    • Bring the sauce to a simmer and season with seasoned salt.
    Step 4

  5. Roast with the sauce

    • Pour the sauce over the chicken and roast at 190 °C.
    • Take the chicken out every 15 minutes to baste it with the sauce, repeating until cooked through and nicely colored.
    Step 5

  6. Rest and serve

    • Take the chicken out of the oven and let it rest.
    • Serve with asparagus and crispy potatoes.
    Step 6
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