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
Scale
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.
