LYF
Get fit.Live long.Be happy
03/09/2026
Chicken au poivre. Yes please!
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INGREDIENTS-
4 servings
1tablespoon whole black peppercorns
2tablespoons extra-virgin olive oil
8boneless, skinless chicken thighs (about 2 pounds)
Salt
2tablespoons unsalted butter
2tablespoons minced shallot
1cup low-sodium chicken broth
½cup heavy cream
3thyme sprigs
1tablespoon lemon juice
1tablespoon finely chopped parsley, plus more for garnishing
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Step 1
Place peppercorns in a small resealable bag. Using a mallet or the bottom of a saucepan, gently crush the peppercorns until coarsely cracked. (Alternatively, you can use a mortar and pestle.) Set aside.
Step 2
In a 12-inch cast-iron or other heavy skillet, heat oil over medium. Season chicken with salt. In two batches, sear chicken until light golden all over, about 5 minutes per batch. Transfer to a plate. Pour off any remaining oil in the skillet.
Step 3
Add butter and shallot to the skillet and cook, stirring, until butter is melted and shallot is softened, 1 minute. Add broth, heavy cream, thyme sprigs and cracked peppercorns and mix well, stirring to lift up any browned bits on the bottom of the pan.
Step 4
Add chicken (and any accumulated juices), bring to a simmer and cook, turning and basting occasionally with the sauce, until cooked through and an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees, 6 to 8 minutes.
Step 5
Divide chicken among 4 serving plates and discard thyme.
Step 6
Add lemon juice to the skillet and stir until sauce is slightly thickened, about 2 minutes. Season with salt and stir in parsley.
Step 7
Spoon the sauce over the chicken and garnish with more parsley. Serve with crusty bread or egg noodles, if desired.
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