Imported from TikTok
Chicken au Poivre with Creamy Peppercorn Sauce
Oven-roasted chicken leg quarters are seasoned generously and finished in a creamy sauce with rosemary, shallot, garlic, and pepper. The chicken is basted as it roasts until juicy and reaches a safe internal temperature.
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Ingredients
- Chicken leg quarters (Use a whole bunch of leg quarters; quantity was not specified.)
- Salt (Generously, to taste.)
- Black pepper (Generously on the chicken, plus more in the sauce; to taste. The creator used a pepper grinder instead of breaking up whole peppercorns.)
- Olive oil (A drizzle for the chicken.)
- 1 cup Heavy whipping cream
- 2 sprigs Fresh rosemary (Finely chopped.)
- 1 Shallot (Small; diced.)
- 3 cloves Garlic (Minced.)
- Chicken broth or chicken bouillon (A splash; the creator used this instead of cooking sherry or cognac.)
Steps
- 1
Preheat the oven to 375°F (190°C).
- 2
Arrange the chicken leg quarters in a baking dish or roasting pan. Season them generously with salt and black pepper, then drizzle with olive oil.
- 3
Place the chicken in the 375°F oven and roast for about 15 minutes.
- 4
While the chicken roasts, prepare the sauce. In a bowl, combine the heavy whipping cream, finely chopped rosemary, diced shallot, minced garlic, and additional black pepper.
- 5
Add a splash of chicken broth or chicken bouillon to the cream mixture, substituting for the cooking sherry or cognac mentioned in the original style of recipe.
- 6
Mix the sauce thoroughly, then set it aside until the chicken has roasted for 15 minutes.
- 7
Remove the chicken from the oven and pour the cream sauce over the leg quarters.
- 8
Increase the oven temperature to 400°F (205°C). Return the chicken to the oven and continue roasting for about 45 minutes to 1 hour.
- 9
Baste the chicken with the sauce approximately every 15 minutes while it finishes roasting.
- 10
Continue cooking until the chicken reaches an internal temperature of 165°F (74°C). The creator reported that it was ready after about 45 additional minutes.
- 11
Plate the chicken and serve with the creamy peppercorn sauce.
Notes
The transcript does not specify the number or weight of chicken leg quarters, so the yield is an estimate. The source mentions whole peppercorns as traditional for the recipe but uses a pepper grinder instead. It also mentions cooking sherry or cognac as an alternative, but uses chicken broth or bouillon instead. The sauce consistency and exact amount of broth were not specified.
Nutrition per serving
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