Description
JB’s Chicken au Poivre is a sophisticated yet simple French-inspired dish featuring tender chicken breasts cooked in a creamy, peppercorn-infused sauce. The dish combines the bold heat of coarsely crushed black peppercorns with the rich flavors of brandy and beef stock, all finished with luxurious heavy cream. Perfect for an elegant weeknight dinner or a special occasion, this recipe serves four and comes together in under 30 minutes.
Ingredients
Scale
Chicken and Seasoning
- 2 large chicken breasts, skinless & boneless (250–300g / 8–10oz each)
- 3/4 tsp cooking salt or kosher salt
Cooking
- 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 or broth, low sodium
- 3/4 cup thickened or heavy cream (or any other full fat cream)
Instructions
- Prepare the Chicken: Season the chicken breasts evenly with 3/4 teaspoon of salt. Set aside while you prepare the rest of the ingredients.
- Cook the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side until golden brown and fully cooked through. Remove chicken from the skillet and set aside on a plate, keeping it warm.
- Toast the Peppercorns: In the same skillet, add the coarsely crushed black peppercorns. Toast them for about 1 minute, stirring frequently to release their aroma but avoiding burning.
- Make the Sauce: Carefully add 1/3 cup of brandy or cognac to the skillet to deglaze, scraping up any browned bits from the bottom. Allow the alcohol to reduce slightly, about 1-2 minutes. Then pour in 1 1/2 cups of low sodium beef stock and let it simmer until reduced by about half, approximately 5 minutes. Lower the heat and stir in 3/4 cup of thickened or heavy cream, cooking gently until the sauce thickens enough to coat the back of a spoon, around 3-4 minutes. Return the chicken breasts to the pan, spoon the sauce over them, and heat through for 1-2 minutes before serving.
Notes
- Note 1: Using skinless and boneless chicken breasts ensures quicker and more even cooking.
- Note 2: Coarsely crushing the peppercorns helps release a robust pepper flavor without overwhelming the dish.
- Note 3: Brandy or cognac can be substituted with masala or a flavorful liquor of choice for a different twist.
- Note 4: Low sodium beef stock keeps the saltiness balanced and allows better flavor control.
