Chicken au Poivre Recipe

Name: Chicken au Poivre Recipe
Ingredients: 1 tablespoon whole black peppercorns; 2 tablespoons extra-virgin olive oil; 8 boneless, skinless chicken thighs (about 2 pounds); Salt; 2 tablespoons unsalted butter; 2 tablespoons minced shallot; 1 cup low-sodium chicken broth; 1/2 cup heavy cream; 3 thyme sprigs; 1 tablespoon lemon juice; 1 tablespoon finely chopped parsley, plus more for garnishing; Crusty bread or egg noodles (optional), for serving

"This playful take on steak au poivre features chicken thighs that are pan-fried until golden then simmered in a peppery pan sauce until tender and juicy The caramelized browned bits left on the bottom of the skillet from searing the chicken add deeper flavor to the sauce Though Cognac is often used in classic au poivre, there is no booze in this version..."

INGREDIENTS

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1 tablespoon whole black peppercorns

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2 tablespoons extra-virgin olive oil

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8 boneless, skinless chicken thighs (about 2 pounds)

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Salt

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2 tablespoons unsalted butter

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2 tablespoons minced shallot

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1 cup low-sodium chicken broth

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1/2 cup heavy cream

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3 thyme sprigs

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1 tablespoon lemon juice

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1 tablespoon finely chopped parsley, plus more for garnishing

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Crusty bread or egg noodles (optional), for serving

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