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| Chicken au Poivre submitted by Mom Johnson |
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Description
Cracked peppercorns and cream over chicken thighs - sounds good to me! From All Recipes....
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Directions
Add peppercorns to a zippered food storage bag and seal. Lightly pound with a mallet until peppercorns are broken and cracked. Set aside.
Season the chicken with salt and add to the skillet. Cook the chicken on both sides until lightly browned, about 3-4 minutes per side. Remove to a plate and keep warm.
Clean the skillet with paper towels, return to the burner and add the remaining butter and shallots. Cook, stirring until the butter melts and the shallot is softened, about 1-2 minutes.
Stir in the broth, cream, brandy, thyme and cracked peppercorns. Cook, stirring and bring to a boil. Make sure to stir up any browned bits into the sauce from the bottom of the pan.
Add the chicken and any juices from the plate. Return to a boil then reduce to a simmer. Cook until the chicken is no longer pink at the center and the juices run clear, 8-10 minutes.
Plate the chicken on top of rice or noodles. Turn the heat onto high and cook the sauce until it thickens and darkens a little, 3-5 minutes.
Adjust salt and spoon sauce over the chicken. Garnish with parsley.
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Ingredients
 1 T. black peppercorns
1 T. olive oil
3 T. butter, divided
2 pounds boneless, skinless chicken thighs, patted dry
1/2 tsp. salt, or to taste
2-3 T. minced shallots
1 cup chicken broth
1/2 cup cream
2 T. brandy
3-4 sprigs fresh thyme
1 T. freshly squeezed lemon juice
Fresh parsley for garnish
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