“`html
If you have a craving for a dish that feels both elegant and comforting, let me introduce you to JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe. This French-inspired classic transforms simple ingredients into a luscious blend of tender chicken bathed in a silky, pepper-speckled sauce that’s deeply flavorful and wonderfully indulgent. Whether it’s a weeknight dinner or a special occasion, JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe never fails to impress and satisfy with every bite.
Ingredients You’ll Need
The magic behind JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe lies in its simple yet essential ingredients. Each one brings a crucial element, from vibrant flavor to rich texture, allowing every mouthful to be perfectly balanced and utterly delicious.
- Chicken breasts: Skinless and boneless, these provide tender, juicy protein that takes on the sauce beautifully.
- Cooking salt: Just enough to season the chicken and enhance natural flavors without overpowering.
- Vegetable oil: A neutral base to give that perfect golden sear without masking other flavors.
- Whole black peppercorns: Coarsely crushed for that signature spicy kick and aromatic depth.
- Brandy or cognac: Adds a complex, slightly sweet depth and helps deglaze the pan for sauce development.
- Beef stock: Creates a rich, savory foundation that amplifies the sauce’s umami quality.
- Thickened cream: Brings luscious creaminess that marries the peppercorns and stock into a velvety sauce.
How to Make JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe
Step 1: Prepare the Chicken
Start by cutting each chicken breast horizontally into two thin steaks to ensure quick, even cooking and tender results. Sprinkle both sides with salt only, since the peppercorn sauce that comes later will deliver all the peppery heat you need without being overwhelming.
Step 2: Sear the Chicken
Heat your vegetable oil in a large pan over high heat until shimmering. Add the chicken steaks and cook for about 2 to 3 minutes on each side until they develop a gorgeous golden crust. Remove the chicken from the pan and let it rest on a plate; this resting period allows the juices to redistribute and keeps the meat juicy. Any undercooked bits will finish cooking in the sauce, so no worries there!
Step 3: Deglaze with Brandy
Now, the fun part: turn off the stove to avoid any flames, then carefully pour in the brandy or cognac. It will sizzle vividly as it hits the pan—that’s all the flavor lifting off the pan surface. Let it bubble for about 20 to 30 seconds to burn off most of the alcohol while intensifying the taste. If needed, turn the heat back on low and let the liquid reduce by about two-thirds, scraping the pan well to release every bit of that caramelized goodness.
Step 4: Add Beef Stock and Reduce
Return the heat to high and pour in the beef stock. Let it simmer rapidly so it reduces by half, concentrating the savory base of your sauce. This step is crucial for building the deep, rich flavors that make JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe so memorable.
Step 5: Stir in Cream and Peppercorns
Add the thickened cream along with your coarsely crushed black peppercorns. Lower the heat slightly and let the sauce simmer gently for 3 to 4 minutes, stirring often to thicken it until it lightly coats the back of a spoon. Scrape the pan sides regularly for an even, luxuriously smooth sauce. Remember, kitchen heat levels vary, so be patient and adjust timing accordingly.
Step 6: Return Chicken and Finish Cooking
Turn the heat down to medium and add the chicken back into the pan, along with any resting juices. Cook for another 2 to 3 minutes while spooning the thickened sauce over the pieces. The sauce will deepen in color and texture here, creating that iconic glossy finish. If the sauce becomes too thick, simply loosen it with a splash of cream or water to keep it silky.
How to Serve JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few whole peppercorns makes a lovely visual touch, adding a burst of color and hinting at the peppercorn flavor inside the sauce.
Side Dishes
This chicken pairs wonderfully with smooth mashed potatoes, crusty French bread for mopping up the sauce, or even sautéed green beans for a fresh bite. The creamy peppercorn sauce is so dreamy, you won’t want to leave any behind on your plate!
Creative Ways to Present
Serve the chicken atop a bed of buttered egg noodles or fluffy rice for a casual twist, or plate it alongside a fresh mixed green salad dressed with vinaigrette for a lighter, elegant meal. Drizzling extra sauce around the edges of the plate is a simple presentation trick that adds restaurant-level flair to your home cooking.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover chicken and sauce in an airtight container in the refrigerator. It will keep well for up to 3 days, retaining most of its delicious flavor and texture.
Freezing
You can freeze JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe for up to 2 months. Use a freezer-safe container and make sure to leave space for expansion. Thaw overnight in the fridge before reheating gently to maintain the sauce’s creaminess.
Reheating
Reheat in a low pan on the stove, spooning sauce over the chicken as it warms to keep it moist. Avoid microwaving if possible since the sauce can separate; slow reheating keeps everything silky smooth and just like freshly made.
FAQs
Why don’t you season the chicken with pepper before cooking?
The peppercorns in the creamy sauce are enough to give a bold peppery kick. Adding ground pepper directly on the chicken before cooking can make the dish too spicy and overpower the delicate balance of flavors.
Can I use whiskey instead of brandy or cognac?
Whiskey can work in a pinch, but it has a stronger, smokier flavor that may alter the sauce’s classic taste. Brandy or cognac offers a smoother, sweeter note that complements the cream and peppercorns perfectly.
What kind of cream should I use for this recipe?
Heavy or thickened cream with full fat content is best because it thickens beautifully and brings richness to the sauce. Low-fat creams won’t reduce as well and can sometimes curdle.
Can I make this recipe gluten-free?
Absolutely! Just double-check that your beef stock is gluten-free, as some store-bought brands contain gluten. The rest of the ingredients are naturally gluten-free.
Is this dish suitable for dinner parties?
Definitely! JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe is elegant yet approachable, making it a fantastic choice to impress guests without requiring complex prep or exotic ingredients.
Final Thoughts
There’s something truly special about JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe that turns a simple chicken dinner into a memorable meal. The balance of creamy, peppery, and savory notes makes it a guaranteed crowd-pleaser and a personal favorite I love sharing. Give it a try and watch it become a staple in your kitchen as well!
“`
Print
JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Description
JB’s Chicken au Poivre is a classic French-inspired dish featuring tender seared chicken breasts served in a rich, creamy peppercorn sauce made with brandy, beef stock, and heavy cream. This easy-to-make recipe balances the heat of coarsely crushed black peppercorns with a luxurious sauce perfect for an elegant dinner.
Ingredients
Chicken
- 2 large chicken breasts, skinless & boneless (250–300g / 8–10oz each)
- 3/4 tsp cooking salt / kosher salt
Cooking
- 2 tbsp vegetable oil (or any other neutral flavoured oil)
- 2 tsp whole black peppercorns, coarsely crushed
- 1/3 cup brandy or cognac (or masala)
- 1 1/2 cups beef stock / broth, low sodium
- 3/4 cup thickened / heavy cream (or any other full fat cream)
Instructions
- Prepare the chicken: Cut each chicken breast in half horizontally to make 4 thin steaks and sprinkle both sides with salt. Note that the chicken is not seasoned with pepper initially to avoid the dish becoming too peppery with the sauce.
- Sear the chicken: Heat oil in a large 28cm (11″) pan over high heat. Add the chicken and cook 2–3 minutes per side until golden brown. Remove chicken to a plate and let rest uncovered.
- Deglaze with brandy: Turn off the stove to prevent flaming, then carefully pour in the brandy. It will sizzle vigorously; allow it to bubble for 20-30 seconds to burn off alcohol and reduce by about two-thirds. Scrape the fond from the pan to release flavor.
- Add beef stock: Turn the heat back to high and add the beef stock. Simmer rapidly for 4 minutes until the stock reduces by half.
- Incorporate cream and pepper: Stir in the heavy cream and crushed peppercorns. Lower heat to medium-high and simmer for 3-4 minutes, allowing the sauce to thicken and lightly coat the back of a spoon. Stir frequently and scrape pan sides to prevent sticking.
- Finish the dish: Reduce heat to medium and return the chicken along with any resting juices to the pan. Cook for 2–3 minutes, spooning sauce over the chicken, until heated through and sauce thickens further. If the sauce becomes too thick, add a splash of cream or water to loosen it.
- Serve: Serve immediately to enjoy the best texture and flavor. Delaying serving can cause the sauce to thicken excessively and the chicken to overcook.
Notes
- Do not season the chicken breasts with pepper initially to prevent the dish from being overly peppery once the sauce is added.
- Use coarsely crushed black peppercorns for the authentic texture and pungency of peppercorn sauce.
- Brandy or cognac is preferred for deglazing; alternatively, a flavorful masala can be used for a twist.
- Use low sodium beef stock to control salt levels in the sauce.
- When adding brandy, turning off the stove prevents accidental flames; if flambéing, keep the stove on carefully.
- Scraping the pan to release fond is crucial for depth of flavor in the sauce.
- This dish is best consumed immediately to prevent sauce thickening and chicken overcooking.
