Chicken Au Poivre

A gold ladle pours a creamy sauce over a roasted chicken served with mashed potatoes, with a cluster of cherry tomatoes in the background.

A whole spatchcocked roast chicken with creamy black peppercorn sauce, shallots, garlic, rosemary, and sherry. Serve with mashed potatoes, rice, or roasted potatoes.

Course Main Course

Cuisine French-inspired

Keyword chicken, roast chicken

Prep Time 10

Servings -6 people

Calories 316kcal

Author Maria Koutsogiannis

Ingredients

For the chicken

1 (3 to 4 lb) whole chicken, spatchcocked
1 tbsp extra-virgin olive oil
2 tsp kosher salt

For the peppercorn sauce

1 tbsp black peppercorns, coarsely ground or smashed
2 cups heavy whipping cream
1 ½ tsp Spiceology Greek Freak Seasoning
2 small shallots, diced or sliced
2 tsp fresh minced rosemary
3 garlic cloves, minced
¼ cup dry sherry cooking wine (or a dry white wine)

For serving

serve with mashed potatoes, rice or roasted potatoes

Instructions

Preheat the oven to 400F and set an oven rack to the middle position.
First start by spatchcocking the chicken:
Place the chicken breast-side down on a parchment paper lined baking sheet.
Using a sharp pair of kitchen shears to cut up along each side of the backbone, making sure to cut through the rib bones as you go.
Open the chicken, flattening out and turning it over onto the parchment paper lined baking sheet. Flatten the chicken further by pressing the breastbone with your hand. Place the spatchcocked chicken on a baking sheet with high sides or in a baking dish. Pat both sides of the chicken with a paper towel and then remove the parchment paper.
Season the underside of the chicken with 1 tsp kosher salt. Then, flip the chicken over to skin-side up and brush the skin with the olive oil. Season the skin side with 1 tsp kosher salt.
Place the chicken in the oven for 20 minutes.
While the chicken is in the oven, add the crushed peppercorns, heavy whipping cream, Greek Freak seasoning, diced shallots, minced rosemary, minced garlic and dry sherry cooking wine to a medium pot. Warm over medium heat for about 5 minutes until just warm to the touch, give it a good stir and set aside with the lid on.
After the chicken has been in the oven for 20 minutes, take it out of the oven. Give the cream mixture a good stir and then slowly pour the sauce all over the chicken.
Place the chicken back in the oven and bake until the chicken is cooked through to an internal temperature of 165F, basting every 15 minutes with the sauce.
Once the chicken is cooked through, let sit for 10-15 minutes before carving and serving.

Notes

If you don't want to use sherry or white wine, substitute with chicken broth.
Serve with our Classic Mashed Potatoes Recipe or Crispy Roasted Potatoes
If you love this recipe, try our Roasted Chicken and Potatoes with Champagne Gravy

Nutrition