Another post inspired by our recent travels around France. "But surely you mean Steak Au Poivre?" you might ponder to yourself. True, while I can safely say that I never saw chicken au poivre on a menu in France, I don't think it really matters. Same concept, different meat, and this sauce pairs beautifully with chicken. Feel free to pour it over steak, grilled eggplant and/or portobellos.........you choose.
I use lovely homemade congealed chicken stock to add a great depth of flavour to this dish. I can't vouch for how it would taste with store bought stock. I also add delicate shiitake mushrooms, just because 😂.
Ingredients
4 bone-in chicken thighs, skin on (or try it with chicken breast, see variation at bottom of page)
1 tbsp fresh coarse-ground black pepper
2 tbsp vegetable oil
I large shallot, diced
½ lb shiitake mushrooms, sliced
4 smashed garlic cloves
3 sprigs thyme
1/3 cup cognac, dry sherry or brandy (have a lighter or match handy)
1 cup homemade chicken stock
1/2 cup heavy cream
3 tablespoons butter
Method
Pat the chicken thighs dry and season with salt and pepper
Heat the oil in a cast iron or other heavy bottomed skillet and cook the chicken, skin side down until golden. Turn over and continue to cook thighs until done (160°F-170°F)
Remove chicken from pan and keep warm in the oven while making the sauce
Sauté the shallots until softened, add the mushrooms and cook until slightly browned.
Add the garlic and thyme sprigs to the pan and cook for 30-60 seconds before adding the cognac.
Keeping you face and hair at a safe distance, flambé the pan until all the cognac has burnt off.
Add chicken stock and cook until substantially reduced and flavourful.
Reduce the heat to low and add the cream and butter. Stir in well before putting the chicken and any juices back in the pan.
Continue to cook for about 5-10 minutes on barely a simmer to allow the chicken to impart more flavour to the sauce.
Remove the thyme sprigs
Serve with "pommes frites"!
Or..... make it with chicken breasts or chicken tenders
