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Chicken Au Poivre

Chicken Au Poivre is an easy peppercorn chicken recipe made with juicy chicken thighs in a rich and creamy peppercorn sauce. Serve it with mashed potatoes or toss pasta right into the sauce for the ultimate comfort food dinner.
Servings: 4 people
Author: Stephanie
Print Recipe
Chicken Au Poivre on pasta with asparagus.
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour

Equipment

  • Measuring cups and spoons
  • Large Ziploc bag
  • Meat mallet or heavy pan
  • Large oven-safe skillet
  • Knife
  • Whisk
  • Meat thermometer

Ingredients

  • 1 1/2 tablespoons whole peppercorns
  • 2 to 3 pounds bone-in skin-on chicken thighs
  • 1 teaspoon salt divided
  • 2 tablespoons olive oil
  • 1/4 cup minced shallot
  • 6 garlic cloves minced
  • 1/4 cup Sherry wine or Sauvignon Blanc wine
  • 3 cups heavy cream
  • 4 sprigs fresh thyme
  • 1 tablespoon fresh rosemary minced

Instructions

  • Preheat the oven to 400°F.
  • Place the peppercorns in a large Ziploc bag and smash them into coarse pieces with a meat mallet or the bottom of a heavy pan.
  • Using paper towels, pat the chicken dry. Season both sides with half of the crushed peppercorns and half of the salt.
  • Heat the olive oil in a large oven-safe skillet over medium heat. Place the chicken in the skillet skin-side down and cook for 5 to 7 minutes, until the skin is browned.
  • Flip the chicken and cook for 2 more minutes. Transfer the chicken to a plate and set aside.
  • Add the shallot and garlic to the skillet and cook for 30 seconds.
  • Deglaze the skillet with the wine, scraping up the browned bits from the bottom of the pan.
  • Whisk in the heavy cream, rosemary, thyme, remaining salt, and remaining crushed peppercorns.
  • Return the chicken to the skillet skin-side up.
  • Transfer the skillet to the oven and bake for 35 to 40 minutes, until the chicken thighs reach an internal temperature of 175°F to 180°F.
  • Remove and discard the thyme sprigs.
  • Serve over mashed potatoes, or toss 1 pound of cooked pasta in the cream sauce and enjoy.

Notes

  • Crush the whole peppercorns into coarse pieces rather than grinding them into a fine powder.
  • Pat the chicken thighs dry before seasoning to help the skin brown.
  • Boneless chicken thighs can be substituted, but they will cook faster. Cook according to internal temperature rather than following the full baking time for bone-in thighs.
  • Chicken broth can be substituted for the wine if needed, although the finished sauce will have a slightly different flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently to help prevent the cream sauce from separating.