Chicken au Poivre (Creamy Peppercorn Chicken)
Crispy bone-in chicken leg quarters finished with a rich cognac or sherry peppercorn cream sauce.
Ingredients
- 4 chicken leg quarters
- Kosher salt for dry brining
- 2 tablespoons black peppercorns coarsely ground
- 1 tablespoon all-purpose seasoning
- 2 tablespoons rosemary
- 2 tablespoons garlic
- ½ tablespoon chicken bouillon powder
- 2 tablespoons butter
- 1 large shallot or ½ onion diced
- ½ cup sherry wine or cognac
- 1 cup chicken stock
- 1 ½ cups heavy cream
- 1 tablespoon Dijon mustard
- Chopped parsley for garnish
Instructions
- Season the chicken leg quarters generously with kosher salt. Refrigerate uncovered for 24 hours to dry-brine.
- Preheat the oven to 425°F. Season the dry-brined chicken with the coarsely ground black peppercorns, all-purpose seasoning, rosemary, garlic, and chicken bouillon powder.
- Place the chicken skin-side down in a hot skillet. Sear until the skin is crispy and golden brown.
- Transfer the chicken to a baking dish and bake for 10 minutes while you prepare the sauce.
- Melt the butter in the skillet. Add the diced shallot or onion and cook until softened.
- Deglaze the skillet with the sherry wine or cognac, scraping up the browned bits. Add the chicken stock, heavy cream, and Dijon mustard. Simmer until the sauce lightly thickens.
- Pour three-quarters of the sauce over the chicken. Return it to the oven and baste every 15 minutes until the thickest part reaches at least 165°F, avoiding the bone.
- Rest briefly, then plate with the reserved sauce. Garnish with chopped parsley and serve.
Notes
The 24-hour dry brine produces better seasoning and crispier skin. Coarsely grind the peppercorns for the proper texture. Reserve one-quarter of the sauce for plating or later basting. Poultry should reach a safe minimum internal temperature of 165°F.
