If you’re craving something that feels both elegant and comforting, look no further than JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe. This dish brings together tender chicken breasts bathed in a luscious, silky sauce bursting with the bold, aromatic pop of freshly cracked black peppercorns. Every bite offers a perfect balance of creaminess, subtle brandy depth, and a peppery kick that’s utterly irresistible. Trust me, once you master this recipe, it will become one of those go-to meals to impress yourself and your loved ones alike.
Ingredients You’ll Need
The beauty of JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe lies in its simplicity. Each ingredient is thoughtfully chosen, playing a key role to build rich flavors, texture, and that classic golden sear on the chicken that’s oh-so-satisfying.
- Chicken breasts (2 large, skinless & boneless, about 250–300g each): These form the hearty foundation; slicing them thin ensures quick and even cooking while locking in juiciness.
- Cooking salt, 3/4 tsp: A simple seasoning that enhances every natural note of the chicken.
- Vegetable oil, 2 tbsp: Provides a neutral base for searing the chicken to that beautiful golden crust without overpowering flavors.
- Whole black peppercorns, 2 tsp (coarsely crushed): The star ingredient delivering that iconic peppery punch and texture to the sauce.
- Brandy or cognac, 1/3 cup: Adds a warm, boozy depth that lifts and enriches the sauce perfectly (masala works well as an alternative).
- Beef stock or broth, 1 1/2 cups (low sodium preferred): Provides a savory, robust background that melds everything together.
- Thickened or heavy cream, 3/4 cup: The final touch that transforms the sauce to velvety richness and rounds out the peppercorn heat.
How to Make JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe
Step 1: Prepare and Season the Chicken
Start by slicing each chicken breast horizontally to create four thin steaks. This technique ensures the chicken cooks evenly and remains wonderfully tender. Then, sprinkle both sides with salt only—no pepper here because the peppercorn sauce will bring plenty of heat later on.
Step 2: Sear the Chicken to Golden Perfection
Heat the vegetable oil in a large pan over high heat until shimmering. Add the chicken steaks and cook them for 2 to 3 minutes on each side until they develop a gorgeous golden crust. Remove the chicken and let it rest on a plate without covering. Don’t worry if the chicken seems slightly undercooked—that juicy finish will happen wonderfully in the sauce.
Step 3: Deglaze the Pan with Brandy
Here’s a crucial tip: turn off the stove before carefully pouring in the brandy to avoid any flare-ups (unless you want to flambé and feel adventurous). The brandy will sizzle and bubble — that’s normal — and it will quickly soak up the caramelized bits stuck to your pan (known as fond), which are pure flavor gold. Let it cook down for about 20-30 seconds to burn off the alcohol and reduce the volume by two-thirds, turning the stove back on if needed.
Step 4: Add the Beef Stock and Reduce
With the heat turned back to high, pour in your beef stock. Let it simmer rapidly for 4 minutes to reduce by half. This concentration deepens the taste, making the sauce richly savory and full-bodied.
Step 5: Stir in Cream and Peppercorns
Lower the heat to medium-high and add the thickened cream along with the coarsely crushed black peppercorns. Allow the sauce to gently bubble and reduce for about 3 to 4 minutes, stirring frequently so it thickens to a texture that beautifully coats the back of a spoon. Remember that stove intensity varies, so be patient if it takes a little longer. This step harmonizes all the spicy, creamy, and savory notes.
Step 6: Return Chicken to the Pan to Finish Cooking
Turn the heat down to medium and nestle the chicken back into the pan along with its resting juices. Cook for an additional 2 to 3 minutes, spooning the sauce over the chicken continuously. This keeps the meat juicy, allows it to warm through, and helps the sauce thicken just a touch more with rich, glossy perfection. If the sauce becomes too stiff, loosen it gently with a splash of cream or water.
Step 7: Serve Immediately
This dish is at its peak when enjoyed fresh. The sauce can thicken too much if left to sit, and the chicken risks drying out. So after all this care, serve it straight away and revel in the flavors!
How to Serve JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a bright, fresh note that contrasts beautifully with the rich sauce. If you want to elevate it further, a small pat of butter melted over the chicken just before serving adds an irresistible silky sheen.
Side Dishes
This dish pairs wonderfully with creamy mashed potatoes or soft buttered noodles that can soak up every bit of the peppercorn sauce. For a lighter option, serve alongside sautéed green beans or roasted asparagus for color and crunch.
Creative Ways to Present
For a restaurant-style flair, plate the sliced chicken atop a pool of sauce with a drizzle of extra cream and a few whole peppercorns as decoration. Alternatively, serve the chicken stacked with a sprinkling of microgreens for a pop of texture and elegance that will impress every guest.
Make Ahead and Storage
Storing Leftovers
Allow the chicken and sauce to cool completely before transferring to an airtight container. Store in the fridge for up to 3 days. Keep in mind the sauce will thicken in the fridge, but it’s easy to loosen later when reheating.
Freezing
This recipe freezes well. Store the cooled chicken and sauce in a freezer-safe container or heavy-duty freezer bag for up to 2 months. Thaw overnight in the fridge before reheating gently to preserve quality.
Reheating
Reheat slowly over low heat on the stove, stirring frequently. Add a splash of cream or water as needed to bring the sauce back to a smooth, pourable consistency. Avoid microwaving if possible to maintain that luxurious texture and avoid drying the chicken.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add a bit more fat and flavor, which works beautifully with the creamy peppercorn sauce. Just adjust cooking time as thighs often take a little longer to cook through.
What if I don’t have brandy or cognac?
No worries! You can substitute with a good quality masala or even a splash of sherry. The purpose is to add a fragrant depth to the sauce, and these alternatives will do the trick.
How can I make this dish less spicy?
If you prefer milder heat, reduce the amount of crushed peppercorns by half or lightly crush them to release less pungency. The creamy sauce will still be flavorful but gentler on the palate.
Is there a non-dairy cream substitute?
For a dairy-free version, use full-fat coconut cream or cashew-based cream substitutes. Keep in mind this will add a slight twist to the flavor but still provide that creamy richness.
Can I prepare parts of this recipe ahead of time?
You can slice and season the chicken a few hours in advance and keep it refrigerated. However, searing and finishing the sauce right before serving ensures the best texture and freshest flavors.
Final Thoughts
Diving into JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe is like inviting a little piece of French comfort food into your home kitchen. Its effortless elegance, bold flavors, and inviting creaminess make it an absolute winner any night of the week. I can’t wait for you to try it and fall in love with this wonderful dish just as much as I have!
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JB’s Chicken au Poivre with Creamy Peppercorn Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Description
JB’s Chicken au Poivre features tender, pan-seared chicken breasts served with a rich, creamy peppercorn sauce made from brandy, beef stock, and heavy cream. This classic French-inspired dish balances the heat of crushed black peppercorns with the smoothness of the sauce for an elegant, comforting meal perfect for dinner.
Ingredients
Chicken
- 2 large chicken breasts, skinless & boneless (250–300g / 8–10oz each), cut in half horizontally to make 4 thin steaks
- 3/4 tsp cooking salt / kosher salt
- 2 tbsp vegetable oil or any other neutral flavoured oil
Sauce
- 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 create 4 thin steaks and sprinkle both sides evenly with salt. This ensures the chicken is well-seasoned without overpowering it with pepper, which will be used later in the sauce.
- Sear the chicken: Heat the vegetable oil in a large 28cm (11″) pan over high heat. Add the chicken steaks and cook for 2–3 minutes on each side until golden brown. Remove the chicken from the pan and set aside on a plate to rest without covering. The chicken will finish cooking in the sauce later.
- Deglaze with brandy: Turn the stove off to prevent the brandy from catching fire (unless you want to flambé). Carefully pour in the brandy or cognac; it will sizzle vigorously—that’s normal. Allow it to bubble for 20-30 seconds to burn off the alcohol and reduce by about two-thirds. Turn the heat back on if necessary. Use a wooden spoon to scrape up the fond (browned bits) from the pan base to release concentrated flavors.
- Add beef stock: Increase the heat to high and add the low sodium beef stock. Bring the mixture to a rapid simmer and cook for 4 minutes until the liquid reduces by half.
- Incorporate cream and pepper: Stir in the heavy cream and coarsely crushed black peppercorns. Reduce the heat to medium-high and simmer for 3–4 minutes, stirring frequently and scraping the pan sides, until the sauce thickens enough to lightly coat the back of a spoon. Note that stove strengths vary; adjust cooking time accordingly.
- Finish cooking the chicken: Lower the heat to medium and return the rested chicken pieces along with any accumulated juices to the pan. Cook for 2–3 minutes more, basting the chicken with the sauce, until warmed through and the sauce darkens and thickens a bit further. The sauce should flow slowly back together when a spoon is dragged through it. If the sauce becomes too thick, add a splash of cream or water to loosen it.
- Serve immediately: Plate the chicken steaks and spoon the creamy peppercorn sauce over them. This dish is best enjoyed straight away to prevent the sauce from thickening excessively and the chicken from overcooking.
Notes
- Cutting chicken breasts in half horizontally makes them thinner, allowing for quick and even cooking.
- Salt the chicken before cooking but avoid adding pepper directly to it to prevent the dish from becoming overly peppery.
- Carefully handle the brandy when deglazing to avoid flare-ups; turning off the stove is a safety precaution.
- Use low sodium beef stock to control the saltiness of the sauce.
- The sauce should be thick enough to coat a spoon but still fluid; add cream or water if it thickens too much.
- Serve the dish immediately for the best texture and flavor.
