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The Viral Chicken Au Poivre gets extra special treatment in my kitchen because I need my chicken to have some color! I pan-sear the chicken before it goes into the oven, then finish it under the broiler for even more golden, roasted color. The chicken cooks in a creamy black pepper pan sauce – the way the French intended – made with garlic, rosemary and sherry cooking wine, giving you tender, flavorful chicken with plenty of sauce to spoon over every bite.
I love cooking dishes inspired by cultures from all over the world, but my Jamaican background always finds its way into how I cook. For me, that means seasoning the chicken well, building flavor in the same pan and making sure there’s some good color on that chicken. This version uses chicken leg quarters because that’s what my family enjoys, but you can easily adapt the recipe with other cuts of chicken.
Try my take on the Viral Chicken Au Poivre, and then check out my Creamy Rasta Pasta recipe or my Jamaican Curry Chicken recipe.
iNGREDIENTS FOR Creamy Chicken Au Poivre
Chicken
- Chicken leg and thigh quarters: They’re affordable, flavorful, and stay juicy while cooking.
- Olive oil: Used to coat the chicken for seasoning and for pan-searing.
- Kosher salt: Helps season the chicken from the start.
- Black pepper: Adds a little more peppery flavor to the chicken itself.
- Chicken seasoning: Adds another layer of savory seasoning.
Creamy Black Pepper Sauce
- Sherry cooking wine: Deglazes the pan and adds depth to the sauce.
- Onion: Adds savory flavor and sweetness as it cooks, though a shallot can also be used and is more traditional.
- Garlic: Brings plenty of flavor to the sauce.
- Freshly cracked black peppercorns: The star of the au poivre sauce. Freshly cracked pepper gives it that bold pepper flavor.
- Fresh rosemary: Adds an earthy, herbal note.
- Heavy cream: Creates the rich, creamy base for the sauce.
- Butter: Stirred into the sauce for extra richness.
Tips for The Most Flavorful Chicken Au Poivre
Pan Sear the Chicken First
This is one step I would not skip if you want the chicken to have some color. Searing the chicken before roasting gives the skin a head start and also leaves those flavorful browned bits in the pan for your sauce.
Make the Sauce in the Same Pan
There’s no need to dirty another pot. The same skillet you use for the chicken becomes the base for the sauce, which means all those flavorful bits from the seared chicken get incorporated.
Baste the Chicken
Basting helps keep the chicken coated in that creamy pepper sauce as it cooks. I baste it halfway through cooking and again before serving.
Broil at the End
Broiling is optional, but it’s a great way to add more color to the chicken before serving. If you choose to broil it, watch it closely for the final few minutes.
Storage
Store leftover chicken au poivre in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently on the stovetop or in the microwave with a splash of heavy cream to loosen the sauce and bring back some of its creaminess.
Chicken Au Poivre Variations
- Use your favorite cut of chicken. I used chicken leg quarters because that’s what my family likes, but you have options. Chicken thighs, drumsticks, a whole chicken or chicken breasts can all be used. Just keep in mind that cooking times will vary depending on the cut and size of the chicken.
- Make it entirely in the oven. If you want to skip the stovetop searing, you can make this as an oven-only version. Place the seasoned chicken in your baking dish and bake for the first 20 minutes. Meanwhile, stir the sauce ingredients together in a bowl, then pour the mixture over the chicken and continue cooking until the chicken is done.
frequently asked questions
I use chicken leg and thigh quarters, but you can use other cuts. You can even double the recipe and use a whole chicken. Bone-in, skin-on chicken works especially well for this method because the skin can be seared and broiled for additional color.
Yes. Boneless chicken breasts can be substituted, but they will likely require less cooking time than the leg quarters used in this recipe. Use a meat thermometer to check for doneness (at least 165 degrees F) rather than relying only on the cooking time.
You can substitute chicken broth if you prefer not to use sherry cooking wine. The flavor will be slightly different, but the sauce will still have plenty of flavor from the browned chicken, aromatics, pepper and cream.
This recipe has a bold black pepper flavor rather than the heat you would get from a hot pepper. If you prefer a milder pepper flavor, you can reduce the amount of freshly cracked peppercorns.
Mashed potatoes and roasted broccoli or asparagus go really well with chicken au poivre. Another option is plain spaghetti or fettuccine, as the pasta will soak up the creamy black pepper sauce perfectly.
Hope you enjoyed making my take on the viral chicken au poivre!
Want to see exactly how I made it? I shared my method, tips and cooking process in my Instagram video.
Watch my Chicken Au Poivre video on Instagram
If you try it, let me know how it turns out. I’d love to hear from you.
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Viral Chicken Au Poivre Recipe
Equipment
- Large oven-safe pan
- Wooden spoon
IngredientsÂ
- 2 lbs bone-in, skin on chicken , (approx. 3 leg & thigh quarters)
- 2 tbsp olive oil,, divided
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp chicken seasoning
- 1/4 cup sherry cooking wine
- 1/2 onion,, chopped
- 6 garlic cloves,, minced
- 1 tbsp black peppercorns,, freshly cracked/ground
- 1 tbsp rosemary, chopped
- 2 cups heavy cream
- 2 tbsp butter,, cut into small pieces
InstructionsÂ
- Preheat oven to 375 degrees F. Pat the chicken dry, then drizzle it with olive oil and season with kosher salt, black pepper, and chicken seasoning.
- Heat the remaining olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for about 4 minutes on each side, starting skin side down. You want the chicken to develop some nice color before it goes into the oven. Remove the chicken from the pan and set it aside.
- Lower the heat to medium-low and pour in the sherry cooking wine. Use a wooden spoon or spatula to scrape up all those browned bits from the bottom of the pan. That flavor is going straight into your sauce.
- Once the wine has mostly reduced, add the chopped onion and cook for about 30 seconds. Add the garlic and cook for another 30 seconds, then stir in the freshly cracked peppercorns and rosemary.
- Pour in the heavy cream and bring the sauce to a simmer. Let it cook for about 5 minutes, or until it begins to thicken. Stir in the butter until incorporated, then return the chicken to the pan and spoon some of the sauce over the top.
- Transfer the skillet to the oven and cook for about 1 hour, basting the chicken with the sauce halfway through. If you want more color on top, finish the chicken under the broiler for about 5 minutes. Keep a close eye on it while broiling because the timing can vary from oven to oven.
- Baste the chicken one more time before serving and spoon plenty of that creamy pepper sauce over the top.
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