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
Scale
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.
