Chicken Au Poivre! Creamy peppercorn chicken. Dinner Ready in 30 Minutes!

By Cafe Delites · 30 min

Ingredients

Instructions

1. Pat the butterflied chicken dry with paper towels.
2. Drizzle the chicken with olive oil and season both sides evenly with 2 teaspoons of smoked salt flakes. Season the skin side with extra cracked black pepper.
3. Put the chicken in an oven-safe dish and roast for 25 minutes.
4. Meanwhile, melt the butter in a saucepan over medium heat. Add the crushed black pepper, rosemary, thyme, shallot and garlic and sauté for about 2 minutes, until the shallot is tender.
5. Add the dry sherry to deglaze the pan. Carefully flambé it with a lighter, let the flames die out, then stir in the light cream and the remaining 1 teaspoon of smoked salt flakes. Take off the heat and set the sauce aside.
6. After 25 minutes, take the chicken out (skin slightly golden) and spoon off any excess fat from the dish. Pour half the sauce over the chicken and return to the oven for 10 minutes.
7. Pour the rest of the sauce over the chicken and bake a final 10 minutes, until the skin is golden brown and crispy and the sauce is thick and coats well.
8. Rest the chicken for 5 minutes, then serve warm with the sauce spooned over.

Summarized from Cafe Delites's video. Watch it for the details.

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