© 2026 | http://angiesrecipes.blogspot.com
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© 2026 | http://angiesrecipes.blogspot.com
This playful and elegant take on French bistro classic steak au poivre features bone-in, skin-on chicken thighs that are pan-fried until golden then simmered in a peppery pan sauce until tender and juicy. Cognac is a vital flavour component in au poivre to create a rich, complex, and velvety pan sauce. If you don’t want to use alcohol, just use more chicken broth with a splash of Worcestershire sauce instead. Crème fraîche and Dijon mustard add a lush creaminess and tang that temper the heat of the peppercorns. If crème fraîche isn’t at hand, use full fat sour cream or heavy cream and finish with a squeeze of lemon juice or splash of sherry vinegar.
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- Place peppercorns in a small resealable bag. Using a mallet or the bottom of a saucepan, gently crush the peppercorns until coarsely cracked. Alternatively, use a mortar and pestle. Set aside.
- In a large skillet, heat oil over medium-high. Season chicken with salt. Place chicken skin side down in the skillet and sear until golden and crispy, about 8 minutes. Turn chicken skin side up and cook, undisturbed, until a thermometer inserted into thickest portion of chicken registers 75C/167F, about 10 minutes. Transfer chicken to a plate and set aside, reserving drippings in skillet.
- Add shallot, thyme sprigs, cracked black pepper, and 1/4 teaspoon salt to the drippings in skillet. Cook over medium, stirring often, until shallots are softened, 2 to 3 minutes. Add Cognac and cook, stirring constantly to scrape up any browned bits on bottom of skillet, until Cognac is nearly evaporated, about 30 seconds.
- Pour in chicken stock and bring to a simmer over medium. Simmer, stirring occasionally, until slightly reduced, about 2 minutes. Whisk in crème fraîche and Dijon mustard until smooth. Reduce heat to medium-low; simmer, whisking often, until sauce is thick enough to coat back of a spoon, about 5 minutes.
- Return chicken thighs and any accumulated juices to the skillet, cook, basting occasionally with the sauce, until chicken is heated through. Garnish with chopped parsley and serve immediately.
© 2026 | http://angiesrecipes.blogspot.com
© 2026 | http://angiesrecipes.blogspot.com
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35 comments:
That's added to my Must Make list, boy that looks great!
What a clever way to revisit a classic. I can well imagine how tasty this is!
This chicken au poivre looks absolutely incredible, so glossy, peppery, and rich, but still totally doable for a weeknight.
This is a big yes please from me.
I can smell it Over the internet.
I can smell it Over the internet.
This looks delicious, Angie.
I love steak au poivre. I'd probably love chicken au poivre too.
The heat has finally broken down a bit here, but still no rain, it is all scorched and dried out! We made apricot jam from our tree yesterday.
...a new way to enjoy chicken for me, thanks.
El muslo de pollo es una carne tierna y jugosa que absorbe muy bien una salsa tan rica como esta. Seguro que están buenísimos.
What a wonderful recipe, the chicken looks delicious!
Oh yes! This is beautiful!
Sounds and looks wonderful! Thanks Angie!
The chicken looks juicy and the sauce sounds delicious.
A truly delicious take on the classic with steak. Adding it to my Paprika app -- but am making your Chinese Red Braised Pork Belly this week. Can't wait
This looks wonderful, Angie! I love the creamy peppercorn sauce, and the chicken looks so juicy and delicious.
Gracias por la receta. Te mando un beso.
ANGIE: Sin duda muy sabroso y apetitoso. Otra genialidad vuestra!
Gracias!
I saw this after I had planned my menu for the week. I might have to change things around because this sounds delicious!
Angie's Wonderful, kiss Andreja!
Love French cooking and their addition of Cognac's and wines to their sauces! This is definitely right up my street Angie!
This looks really good, Angie.
Delizioso questo pollo, molto gustoso!!!
Hello Angie,
Another yummy recipe, thanks for sharing.
Take care, enjoy your day and happy weekend.
Looks so tasty!
Yummy-Christine cmlk79.blogspot.com
Une assiette hyper appétissante et qui donne faim :)
This looks delicious and, as always, your photos are lovely. I tried your cinnamon and coconut beef curry the other day and I loved it!
A lovely recipe Angie, thank you.
All the best Jan
Mmmmmm....that looks and sounds so luscious, Angie!
che spettacolo, complimenti!
Using chicken for this recipe is such a good idea. This looks amazing. I'm keeping this recipe because I think even my fussy husband would like this.
Nice swap using chicken! Have not tried the original steak version, so chicken might be a good entry point.
ha un aspetto molto invitante
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