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Chicken Au Poivre

BY Luisa Farelo-Hayes

A less expensive take on the classic dish of Fillet Au Poivre. ‘Au poivre’ means to prepare or serve with a generous amount of freshly milled black pepper.

  • Makes : 2 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 30 mins
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2 free-range chicken breasts, skin on

salt and freshly milled black pepper

2 Tbsp (30 ml) olive oil

1 onion, finely chopped

2 cloves garlic, crushed

½ C (125 ml) white wine

1 C (250 ml) fresh cream

1 Tbsp (15 ml) black peppercorns, ground in a pestle and mortar

1 Tbsp (15 ml) butter

freshly squeezed lemon juice

Season the chicken breasts with salt and black pepper.

Heat a little olive oil in a heavy-based frying pan and fry the chicken, skin side down, for a few minutes or until the skin is crispy and golden brown.

Turn the chicken over and cook for a further 5 minutes or until almost cooked through. Remove the chicken from the pan and set aside.

To the same pan add a little more olive oil and gently fry the onion and garlic until soft and lightly golden.

Add the white wine to the pan to deglaze and reduce by half.

Add the cream, 1 Tbsp (15 ml) milled black pepper and salt to season.

Return the chicken to the pan and cook for a further 3–4 minutes, allowing the sauce to thicken and the chicken to cook through.

Remove the chicken from the sauce and place on a serving dish.

To complete the sauce, whisk in a knob of butter, add a squeeze of lemon juice and adjust the seasoning if necessary.

Serve the chicken immediately with a generous amount of sauce drizzled over it, along with mashed potato and steamed green beans.