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Creamy Chicken Au Poivre
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Creamy Chicken Au Poivre

1 hServes 4Nutri-Score C€€
from @callmecandace.tv4 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • whole young chicken (spatchcocked, cleaned and patted dry)Meat2 kg
  • olive oil (good quality, for drizzling)Pantry30 ml
  • salt (to taste)Spices8 g
  • heavy cream (lactose free if desired)Dairy360 ml
  • fresh rosemary (sprigs, chopped)Produce2 pieces
  • garlic (cloves, chopped)Produce3 pieces
  • shallot (sliced)Produce1 piece
  • black peppercorns (crushed, coarse or fine to taste)Spices12 g
  • chicken seasoning bomb (optional, or a bouillon cube)Pantry0.5 pieces
  • sherry cooking wine (a splash)Beverages15 ml

per serving

Nutrition

1,017kcal

Carbs
3 g
Proteins
105 g
Fat
65 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Baking dish
  • Whisk
  • Oven

step by step

Method

  1. Steep the creamy au poivre sauce

    • Combine the crushed black pepper, rosemary, garlic, shallot and heavy cream in a saucepan.
    • Whisk in the chicken seasoning bomb until fully dissolved.
    • Simmer gently, not boiling, until the cream is infused.
    Step 1

  2. Prepare the chicken

    • Spatchcock the whole chicken, then pat it dry.
    • Massage with olive oil and season generously with salt on both sides.
    • Place in a deep roasting pan.
    Step 2

  3. First roast

    • Roast the chicken at 190 °C (375 °F).
    Step 3

  4. Add the sauce and finish roasting

    • Pour the creamy au poivre sauce all over the chicken.
    • Add a splash of sherry cooking wine.
    • Roast at 200 °C (400 °F) until golden brown and cooked through to 74 °C (165 °F).
    Step 4

  5. Serve

    • Pull the chicken when golden and fully cooked, then serve with the sauce.
    Step 5
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