Description
JB’s Chicken au Poivre is a classic French-inspired dish featuring tender pan-seared chicken breasts served with a rich, creamy peppercorn sauce made with brandy, beef stock, and heavy cream. This recipe delivers a perfectly balanced peppery flavor without overpowering the chicken, making it an elegant yet straightforward meal ideal for a flavorful weeknight dinner or special occasion.
Ingredients
Scale
Chicken
- 2 large chicken breasts, skinless & boneless (250–300g / 8–10oz each)
- 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 as substitute)
- 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 horizontally into two thin steaks, making 4 pieces total. Sprinkle both sides evenly with salt to season.
- Sear the chicken: Heat vegetable oil in a large pan over high heat. Add the chicken steaks and cook for 2–3 minutes on each side until they develop a golden-brown crust. Remove the chicken from the pan and set aside to rest on a plate without covering.
- Deglaze with brandy: Turn the stove off to prevent flames, then carefully pour in the brandy. Expect vigorous sizzling; allow it to bubble for 20-30 seconds so alcohol burns off and the liquid reduces by about two-thirds. Turn the stove back on if needed. Scrape the bottom of the pan to lift all flavorful browned bits (fond).
- Add beef stock: Increase heat to high and add the beef stock to the pan. Let it simmer rapidly for 4 minutes until reduced by half, intensifying the flavor base of the sauce.
- Incorporate cream and pepper: Stir in the heavy cream and the coarsely crushed black peppercorns. Lower the heat to medium-high and simmer for 3-4 minutes. Keep stirring and scraping the pan sides so the sauce thickens and coats the back of a spoon.
- Finish the dish: Turn the heat down to medium. Return the rested chicken and any accumulated juices back into the pan. Cook for 2–3 minutes, basting the chicken with the sauce, until warmed through. The sauce will further darken and thicken slightly; it should slowly flow back together when a spoon moves through it. If too thick, add a splash of cream or water to loosen.
- Serve immediately: Plate the chicken with the creamy peppercorn sauce right away to avoid over-thickening of the sauce and overcooking of the chicken.
Notes
- Do not season chicken with pepper initially; it is added in the sauce to control the peppery intensity.
- Use coarsely crushed black peppercorns for texture and flavor burst.
- Turning off the heat before adding brandy prevents accidental flambé unless intended.
- Allow the brandy to reduce so the alcohol cooks off but flavor remains concentrated.
- The sauce thickens as it reduces; adjust thickness by adding cream or water if it becomes too thick.
- Resting the chicken after searing ensures juiciness and finishing cooking in the sauce avoids overcooking.
- Prep Time: 6 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
