Description
JB’s Chicken au Poivre is a classic French-inspired dish featuring tender, pan-seared chicken breasts coated in a rich and creamy peppercorn sauce made with brandy, beef stock, and heavy cream. This quick and elegant recipe delivers bold peppery flavors balanced with a silky smooth texture, perfect for a sophisticated 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
Cooking
- 2 tbsp vegetable oil (or any other neutral flavoured oil)
- 2 tsp whole black peppercorns, coarsely crushed
Sauce
- 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 in half horizontally to make 4 thin steaks. Sprinkle both sides with salt. Avoid seasoning with pepper at this stage to prevent the dish from becoming too peppery once the sauce is combined.
- Sear the chicken: Heat 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 to a plate and let it rest uncovered. The chicken may be slightly undercooked but will finish cooking in the sauce.
- Deglaze with brandy: Turn the stove off to prevent the brandy from catching fire (unless you want to flambé). Carefully pour in the brandy; it will sizzle strongly. Let it bubble for 20-30 seconds allowing alcohol to burn off and reduce volume by about two-thirds. Scrape the fond off the pan base to release all the caramelized flavor.
- Add beef stock: Turn the heat back on to high. Pour in the beef stock and simmer rapidly for 4 minutes until the liquid reduces by half, concentrating the flavors.
- Incorporate cream and pepper: Stir in the heavy cream and crushed black peppercorns. Lower heat to medium-high and simmer for 3-4 minutes until the sauce thickens enough to lightly coat the back of a spoon. Stir frequently and scrape pan sides to prevent burning.
- Finish the dish: Reduce heat to medium. Return the chicken along with any resting juices back to the pan. Cook for 2-3 minutes, spooning the sauce over the chicken repeatedly, until the chicken is warmed through and the sauce darkens and thickens slightly more. If the sauce becomes too thick, loosen it with a splash of cream or water.
- Serve immediately: This dish is best enjoyed fresh right off the stove. Letting it sit may cause the sauce to thicken excessively and the chicken to overcook.
Notes
- Cutting the chicken breasts horizontally into thin steaks ensures quick and even cooking.
- Do not season the chicken with black pepper initially to avoid an overpowering peppery taste when combined with the sauce.
- Turning off the stove while adding brandy prevents accidental flambé unless desired.
- The sauce thickness can be adjusted with additional cream or water as needed.
- Use low sodium beef stock to control salt levels and balance flavors.
- If brandy or cognac is unavailable, masala (a spiced spirit) can be used as an alternative.
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
