One-Pot Chicken au Poivre

Ingredients

• 4 bone-in, skin-on chicken thighs
• 400 g mini yellow potatoes
• 150 g oyster mushrooms
• 0.5 cup dry white wine or broth (divided; choose either dry white wine or broth)
• 2 tbsp unsalted butter
• 1 medium shallot
• 2 garlic cloves
• 0.5 tbsp peppercorns
• 120 g crème fraîche (The post marks this ingredient with an asterisk but does not provide the referenced note.)
• 5 thyme sprigs
• lemon juice (a squeeze)

Steps

1. 1

   Season the chicken thighs and prepare the potatoes, mushrooms, shallot, garlic, and peppercorns. The source does not specify the seasoning or preparation details.

2. 2

   In a single oven-safe pot, sear the chicken thighs until golden and crispy. The source does not give a temperature or searing time.

3. 3

   Bake the seared chicken in the pot with the potatoes until the chicken is cooked and the potatoes are roasted. The source does not specify the oven temperature or baking time.

4. 4

   Remove the chicken and potatoes from the pot. Cook the oyster mushrooms in the rendered chicken fat until caramelized.

5. 5

   Make a sauce in the same pot using the listed wine or broth, butter, shallot, garlic, peppercorns, crème fraîche, thyme, and lemon juice. The source does not provide the order, quantities used at each stage, or detailed sauce method.

6. 6

   Serve the sauce with the chicken, mushrooms, and potatoes.

Notes

The post provides an ingredient list and the transcript describes searing, baking, caramelizing mushrooms in rendered chicken fat, and making a crème fraîche sauce, but it does not provide the full recipe method, temperatures, or timings. The stated ½ cup wine or broth is divided; the transcript does not clarify how. Serving range is given as 2–4.

Nutrition per serving

• dinner
• main
• one-pot
• weeknight
• French-inspired
• seared
• baked