Viral Chicken Au Poivre Recipe
Seasoned, pan-seared chicken cooks in a creamy black pepper pan sauce made with garlic, rosemary and sherry cooking wine, giving you tender, flavorful chicken with plenty of sauce to spoon over every bite.
Servings: 3
Equipment
- Large oven-safe pan
- Wooden spoon
Ingredients
- 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
Instructions
- 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.
