Imported from the web

Chicken au Poivre

Name: Chicken au Poivre
Prep time: 25 min
Cook time: 50 min
Total time: 85 min
Yield: 5 servings
Cuisine: French
Ingredients: 4.5 lb whole roasting chicken (Spatchcocked; approximately 4–6 servings); 1 tbsp Maldon salt (For seasoning the chicken; divided between the underside and skin side); 0.5 tsp olive oil (For massaging the chicken skin); 1.5 tbsp whole peppercorns (Pulverized or crushed until broken up but not finely ground); 1 tsp fresh rosemary (Finely chopped); 5 cloves garlic (Finely chopped); 1 shallot (Medium to large; finely chopped); 2 cups heavy whipping cream (Whisked into the aromatics); 1 tsp Maldon salt (For the cream mixture); 0.5 cup dry sherry cooking wine (Poured around the chicken and into the cream sauce)

Imported by Niki Su on SeeMeCook

A spatchcocked whole roasting chicken seasoned with crushed peppercorns, rosemary, garlic, shallot, cream, and dry sherry. It is roasted until golden and bubbling, then rested and served with the rich peppercorn sauce.

5 servings85 minFrench

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Ingredients

4.5 lb whole roasting chicken (Spatchcocked; approximately 4–6 servings)
1 tbsp Maldon salt (For seasoning the chicken; divided between the underside and skin side)
0.5 tsp olive oil (For massaging the chicken skin)
1.5 tbsp whole peppercorns (Pulverized or crushed until broken up but not finely ground)
1 tsp fresh rosemary (Finely chopped)
5 cloves garlic (Finely chopped)
1 shallot (Medium to large; finely chopped)
2 cups heavy whipping cream (Whisked into the aromatics)
1 tsp Maldon salt (For the cream mixture)
0.5 cup dry sherry cooking wine (Poured around the chicken and into the cream sauce)

Steps

1
Spatchcock the chicken by cutting along both sides of the breastbone so it lies flat in a baking pan, or have a butcher do this for you.
2
Season the underside of the chicken with about 1/2 tablespoon of Maldon salt.
3
Massage the olive oil over the skin side of the chicken, then season the skin with the remaining approximately 1/2 tablespoon of Maldon salt.
4
Preheat the oven to 375°F convection.
5
Place the peppercorns between two tea towels and pulverize them with a mallet or rolling pin. Alternatively, crush them in a pestle and mortar. Leave the peppercorns broken up, with some large pieces, rather than finely grinding them.
6
Put the crushed peppercorns, chopped rosemary, chopped garlic, chopped shallot, and 1 teaspoon of Maldon salt into a mixing bowl.
7
Whisk the heavy whipping cream into the peppercorn and aromatic mixture. Set the cream mixture aside.
8
Place the chicken skin-side up in the oven and roast for about 15 minutes, until it is slightly golden.
9
Remove the chicken from the oven and pour the peppercorn cream sauce over it.
10
Add the dry sherry cooking wine by pouring it around the chicken and into the cream sauce.
11
Increase the oven temperature to 400°F and return the chicken to the oven.
12
Baste the chicken twice during this second cooking period, setting a timer for every 15 minutes.
13
Continue roasting for 30–35 minutes, until the chicken is golden and the sauce is bubbling. Check the thickest part of the breast with a meat thermometer; the chicken is cooked when it reaches 165°F.
14
Let the chicken rest for a minimum of 10 minutes before serving.
15
Serve with mashed potatoes, egg noodles, boiled new potatoes, green beans, a simple green salad, and/or baguette.

Notes

The author notes that spatchcocking makes the chicken cook more quickly and evenly. Suggested accompaniments include mashed potatoes, egg noodles, boiled new potatoes, green beans, a simple green salad, and baguette.