Skip to content
Menu
Chicken au Poivre with Roast Baby Potatoes
Main

Chicken au Poivre with Roast Baby Potatoes

45 minServes 2Nutri-Score C€€
from @on_todays_bake64 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • chicken breast (skinless, boneless)Meat400 g
  • black pepper (coarsely cracked)Spices10 g
  • baby potatoes (halved)Produce600 g
  • olive oilPantry30 ml
  • butterDairy30 g
  • shallot (finely chopped)Produce1 piece
  • garlic (minced)Produce2 pieces
  • brandyBeverages60 ml
  • beef stockPantry150 ml
  • heavy creamDairy100 ml
  • saltSpices5 g
  • fresh thyme (sprigs)Produce3 pieces

per serving

Nutrition

689kcal

Carbs
53 g
Proteins
50 g
Fat
31 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Baking tray
  • Oven
  • Stovetop
  • Tongs

step by step

Method

  1. Roast the baby potatoes

    • Heat the oven to 200 °C.
    • Toss the halved baby potatoes with olive oil, salt and pepper on a baking tray.
    • Roast until golden and tender, turning once halfway.
    Step 1

  2. Coat the chicken in pepper

    • Pat the chicken breasts dry and season with salt.
    • Press the cracked black pepper firmly onto both sides of the chicken.
    Step 2

  3. Sear the chicken

    • Heat a little oil in a frying pan over medium-high heat.
    • Sear the chicken until deeply browned on both sides, then set aside.
    Step 3

  4. Build the pepper sauce

    • Lower the heat, melt the butter and soften the shallot and garlic.
    • Pour in the brandy and let it reduce, then add the stock and thyme.
    • Stir in the cream and simmer until slightly thickened.
    Step 4

  5. Finish the chicken in the sauce

    • Return the chicken to the pan with the sauce.
    • Simmer gently until the chicken is cooked through and the sauce coats it well.
    Step 5

  6. Serve

    • Slice the chicken and spoon over the pepper sauce.
    • Serve hot with the roast baby potatoes.
    Step 6
Get Mezze