Description
JB’s Chicken au Poivre is a classic French-inspired dish featuring tender, pan-seared chicken breasts served in a creamy, rich peppercorn sauce made with brandy, beef stock, and heavy cream. This quick and elegant recipe balances the peppery flavor with a smooth, luscious sauce, perfect for a sophisticated weeknight dinner or special occasion.
Ingredients
Scale
Chicken
- 2 large chicken breasts, skinless & boneless (250–300g / 8–10oz each)
- 3/4 tsp cooking salt / kosher salt
Cooking and Sauce
- 2 tbsp vegetable oil (or any other neutral flavored oil)
- 2 tsp whole black peppercorns, coarsely crushed
- 1/3 cup brandy or cognac (or masala)
- 1 1/2 cups beef stock / broth, low sodium
- 3/4 cup thickened / heavy cream (or any other full fat cream)
Instructions
- Prepare the chicken: Cut each chicken breast in half horizontally to make 4 thin steaks and sprinkle both sides with salt. Do not season with pepper to avoid overpowering the sauce later.
- Sear the chicken: Heat oil in a large 28cm (11″) pan over high heat. Add chicken and cook for 2–3 minutes on each side until golden brown. Remove the chicken to a plate and let it rest uncovered.
- Deglaze with brandy: Turn the stove off to prevent flambéing. Carefully pour in the brandy. It will sizzle vigorously; allow it to bubble for 20-30 seconds so the alcohol burns off, reducing the liquid by about two-thirds. Scrape the fond on the pan to release all the flavor.
- Add beef stock: Turn the heat back to high and add the beef stock. Simmer rapidly for 4 minutes until reduced by half.
- Add cream and peppercorns: Stir in the heavy cream and coarsely crushed black peppercorns. Reduce heat to medium-high and simmer for 3–4 minutes until the sauce thickens slightly and coats the back of a spoon. Stir regularly, scraping the pan sides.
- Finish the dish: Lower heat to medium and return the chicken along with any resting juices to the pan. Cook for an additional 2–3 minutes while spooning sauce over the chicken, allowing the sauce to thicken and deepen in color. If the sauce becomes too thick, add a splash of cream or water to loosen it.
- Serve: Serve immediately for best results as the sauce thickens and chicken can overcook if left sitting.
Notes
- Do not season the chicken with black pepper before cooking to prevent an overly peppery final dish.
- Coarsely crush whole black peppercorns for texture and authentic flavor.
- Using brandy or cognac enhances the sauce, but masala can be a flavorful substitute for a unique twist.
- Low sodium beef stock is recommended to better control the saltiness of the dish.
- Allowing the brandy to cook off is important to avoid harsh alcohol taste.
- The sauce should coat the back of a spoon and slowly flow back when dragged; adjust thickness with cream or water as needed.
