Chicken au Poivre

Ingredients

• 2 lb Boneless, skinless chicken thighs (Approximately 6 thighs)
• 1 tsp Kosher salt (Divided)
• 1 tbsp Olive oil
• 2 tbsp Unsalted butter
• 1 Shallot (Medium, finely chopped (approximately 1/4 cup))
• 2 Garlic (Cloves, minced)
• 0.25 cup Cognac or brandy (Either may be used)
• 0.75 cup Heavy cream
• 0.5 cup Low-sodium chicken broth
• 1 tbsp Peppercorns (Preferably a blend of black, white, pink, and red; coarsely crushed)
• 1 tsp Dijon mustard
• 3 sprigs Fresh thyme (Sprigs)
• 1 tbsp Fresh parsley (Finely chopped leaves (from approximately 4 sprigs), plus more for garnish)
• Lemon wedges (For serving, optional)

Steps

1. 1

   Pat the chicken thighs dry with paper towels. Season all over with 1/2 tsp kosher salt.

2. 2

   Heat the olive oil in a 12-inch cast-iron or stainless-steel skillet over medium-high heat until shimmering.

3. 3

   Place the chicken in a single layer and sear for 6 to 8 minutes per side. Transfer to a plate; it will not be fully cooked yet.

4. 4

   Reduce the heat to medium. Add the butter to the skillet and, once melted, add the chopped shallot and garlic. Cook until translucent, approximately 1 minute.

5. 5

   Remove the skillet from the heat and add the cognac or brandy. Return it to medium heat and simmer for approximately 1 minute, scraping up the browned bits from the bottom, until the liquid has almost evaporated.

6. 6

   Add the cream, chicken broth, crushed peppercorns, Dijon mustard, thyme sprigs, and the remaining 1/2 tsp salt. Bring the sauce to a vigorous simmer, stirring regularly.

7. 7

   Return the chicken to the skillet in a single layer and pour in any accumulated juices from the plate.

8. 8

   Cook for 6 to 8 minutes, until the sauce is thick enough to coat the back of a spoon and the chicken is fully cooked.

9. 9

   Remove and discard the thyme stems. Stir in the chopped parsley.

10. 10

    Garnish with more chopped parsley and serve with lemon wedges, if desired.

Notes

Refrigerate leftovers in an airtight container for up to 4 days.

Nutrition per serving

• main course
• French
• chicken
• creamy sauce
• skillet cooking
• gluten-free