Chicken au Poivre

Ingredients

• 4 Chicken quarters (Leg quarters)
• 1 tbsp Olive oil
• Salt (To taste; season generously)
• Black pepper (To taste; freshly cracked, season generously)
• 3 stalks Rosemary
• 4.5 sticks Thyme (4–5 sticks)
• 6 Garlic (Large cloves, rough chopped)
• 2 Shallots (Rough chopped)
• 2 cups Heavy cream (Also described as heavy whipping cream)
• 1 tbsp Peppercorns
• 1 tbsp Cognac (Video text also says sherry or cooking wine as alternatives)
• 2 tbsp Chicken bouillon
• Parsley (For garnish)

Steps

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Arrange the chicken leg quarters for seasoning. Drizzle them with olive oil.

3. 3

   Season the chicken generously with salt and freshly cracked black pepper, making sure to season both the front and back.

4. 4

   Bake the chicken for 15 minutes, until it has begun to develop some color.

5. 5

   While the chicken bakes, rough chop the shallots and garlic.

6. 6

   In a bowl, combine the heavy cream, rosemary, thyme, peppercorns, cognac, and chicken bouillon.

7. 7

   When the initial 15 minutes of baking are complete and the chicken has some color, pour the sauce mixture over the chicken.

8. 8

   Return the chicken to the oven and continue baking, basting it with the sauce every 15 minutes. Continue until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).

9. 9

   Garnish with parsley before serving.

Notes

The source does not specify the total baking time after the initial 15 minutes; cook until golden brown and the chicken reaches 165°F (74°C). The visible text mentions sherry or cooking wine as alternatives to cognac, but provides no amount for those substitutions.

Nutrition per serving

• main
• French-inspired
• baked
• chicken
• creamy
• fall