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Chicken au Poivre with Crispy Baby Potatoes
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Chicken au Poivre with Crispy Baby Potatoes

55 minServes 4Nutri-Score C€€
from @on_todays_bake61 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thighs (boneless, patted dry)Meat5 pieces
  • black pepper (ground)Spices1 g
  • saltSpices4 g
  • garlic powderSpices1 g
  • onion powderSpices1 g
  • smoked paprikaSpices1 g
  • dried thymeSpices1 g
  • olive oilPantry15 ml
  • white onion (very finely chopped)Produce1 piece
  • garlic (minced)Produce3 pieces
  • peppercorns (crushed)Spices12 g
  • rosemary (dried)Spices1 g
  • chicken stockPantry150 ml
  • double creamDairy100 ml
  • Dijon mustardPantry5 ml
  • Worcestershire saucePantry15 ml
  • butterDairy30 g
  • parsley (chopped)Produce10 g
  • baby potatoes (grooved with a wedge cutter)Produce800 g
  • olive oil (for the potatoes)Pantry20 ml
  • dried thyme (for the potatoes)Spices1 g
  • rosemary (dried, for the potatoes)Spices1 g
  • butter (for the potatoes)Dairy15 g
  • garlic (crushed, for the potatoes)Produce2 pieces

per serving

Nutrition

691kcal

Carbs
44 g
Proteins
36 g
Fat
41 g
Adapt tools

what you’ll use

Tools

  • Air fryer
  • Frying pan
  • Saucepan
  • Colander
  • Mixing bowl

step by step

Method

  1. Prepare the potatoes

    • Groove the baby potatoes with a wedge cutter.
    • Boil in salted water, then drain and steam-dry.
    • Toss with oil, salt, pepper and herbs.
    Step 1

  2. Air fry the potatoes

    • Air fry at 190°C, then shake the basket.
    • Continue at 200°C until golden and crisp.
    • Add butter and crushed garlic for the last few minutes.
    Step 2

  3. Season and sear the chicken

    • Pat the thighs dry and coat with the seasoning mix.
    • Sear in oil over medium-high heat, turning once, until cooked through.
    • Remove and rest.
    Step 3

  4. Start the pepper sauce

    • In the same pan, melt butter and cook the finely chopped onion and garlic.
    • Add the crushed peppercorns, pour in the chicken stock, scrape the pan and simmer.
    Step 4

  5. Finish the sauce

    • Add the mustard, Worcestershire sauce and rosemary.
    • Stir in the double cream and simmer until slightly thickened.
    • Return the chicken to the sauce to warm through.
    • Sprinkle with chopped parsley.
    Step 5
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