Description
JB’s Chicken au Poivre features tender chicken breasts seared to golden perfection and served with a rich, creamy peppercorn sauce made from brandy, beef stock, and heavy cream. This classic French-inspired dish delivers bold peppery flavor balanced by a luscious, silky sauce, perfect for an elegant yet easy weeknight meal.
Ingredients
Scale
Chicken
- 2 large chicken breasts, skinless & boneless (250–300g / 8–10oz each)
- 3/4 tsp cooking salt / kosher salt
- 2 tbsp vegetable oil (or any other neutral flavored oil)
Peppercorn Sauce
- 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. Sprinkle both sides with salt. Note that pepper is not added now to avoid the dish becoming overly peppery once combined with the sauce.
- Sear the chicken: Heat oil in a large 28cm (11″) pan over high heat. Add chicken pieces and cook for 2–3 minutes per side until golden brown. Remove chicken to a plate and let rest uncovered. The chicken will finish cooking later in the sauce.
- Deglaze with brandy: Turn off the stove to avoid flames. Carefully pour the brandy into the pan; it will sizzle vigorously. Let it bubble for 20-30 seconds to allow alcohol to burn off and reduce by about two-thirds. Scrape the pan’s base thoroughly to release all browned bits for flavor.
- Add beef stock: Turn the heat back to high and add the beef stock. Simmer rapidly for 4 minutes until the liquid reduces by half, intensifying the flavor.
- Incorporate cream and pepper: Stir in the heavy cream and coarsely crushed black peppercorns. Lower the heat to medium-high and simmer for 3-4 minutes. The sauce should thicken enough to lightly coat the back of a spoon. Stir frequently and scrape the sides to prevent sticking.
- Finish cooking chicken in sauce: Reduce heat to medium, return the chicken and any resting juices to the pan. Cook for an additional 2–3 minutes, spooning sauce over the chicken as it warms through. The sauce will darken and thicken further; if it becomes too thick, loosen it with a splash of cream or water.
- Serve immediately: This dish is best enjoyed right away to preserve the creamy sauce texture and prevent overcooking. Serve hot with your choice of sides.
Notes
- The reason for seasoning the chicken only with salt and not pepper beforehand is to control the peppery flavor, as the sauce already contains crushed peppercorns.
- Using a good quality brandy or cognac enhances the sauce’s depth, but masala can be a flavorful alternative.
- Deglazing with alcohol should be done carefully; turning off the stove prevents accidental flames unless flambé is desired.
- Use low sodium beef stock to better control the saltiness of the final dish.
- Adjust sauce thickness by simmering longer if needed or adding cream/water if too thick.
