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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 hServes 6Nutri-Score D€€€
from @citlallygonzalez9 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • bread flourGrains500 g
  • warm waterBeverages375 ml
  • instant yeastPantry7 g
  • saltSpices10 g
  • honeyPantry10 g
  • chicken thighs, bone-in, skin-onOther8 pieces
  • chicken soup blend seasoningSpices5 g
  • garlic powderSpices5 g
  • onion powderSpices5 g
  • smoked paprikaSpices5 g
  • white pepperSpices3 g
  • unsalted butterDairy42 g
  • shallot (finely chopped)Produce1 piece
  • garlic (minced)Produce3 pieces
  • light brandyBeverages60 ml
  • chicken stockPantry240 ml
  • heavy whipping creamDairy480 ml
  • freshly ground black pepper (freshly ground)Spices12 g
  • fresh rosemary (chopped)Produce5 g
  • Dijon mustardPantry15 g
  • Worcestershire saucePantry15 ml
  • Yukon gold potatoes (peeled)Produce9 pieces
  • butterDairy113 g
  • fresh thymeProduce3 g
  • milkDairy480 ml
  • grated nutmeg (grated)Spices2 g
  • Parmesan cheese (grated)Dairy100 g
  • mozzarella (shredded)Dairy150 g
  • Brussels sprouts (halved)Produce500 g
  • garlic butter herb seasoningSpices10 g
  • olive oilPantry30 ml
  • heavy creamDairy480 ml
  • vanilla bean (split and scraped)Pantry1 piece
  • egg yolksDairy6 pieces
  • sugarPantry100 g
  • sugar for toppingPantry30 g

per serving

Nutrition

1,323kcal

Carbs
103 g
Proteins
48 g
Fat
80 g

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 8
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