MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Chicken au Poivre
 Categories: Poultry, Vegetables, Citrus, Herbs
      Yield: 4 Servings

      1 tb Whole black peppercorns
      2 tb Extra-virgin olive oil
      8    Boned, skinned chicken
            - thighs (2 lb)
           Salt
      2 tb Unsalted butter
      2 tb Shallot; minced
      1 c  Chicken broth
    1/2 c  Heavy cream
      3    Thyme sprigs
      1 tb Lemon juice
      1 tb Parsley; fine chopped, more
           - for garnishing
           Crusty bread or egg noodles;
           - for serving (optional)

  Place peppercorns in a small resealable bag. Using a mallet or the
  bottom of a saucepan, gently crush the peppercorns until coarsely
  cracked. (Alternatively, you can use a mortar and pestle.) Set aside.

  In a 12" cast-iron or other heavy skillet, heat oil over medium.
  Season chicken with salt. In two batches, sear chicken until light
  golden all over, about 5 minutes per batch. Transfer to a plate.
  Pour off any remaining oil in the skillet.

  Add butter and shallot to the skillet and cook, stirring, until
  butter is melted and shallot is softened, 1 minute. Add broth,
  heavy cream, thyme sprigs, and cracked peppercorns and mix well,
  stirring to lift up any browned bits on the bottom of the pan.

  Add chicken (and any accumulated juices), bring to a simmer and
  cook, turning and basting occasionally with the sauce, 6 to
  8 minutes.

  Divide chicken among 4 serving plates and discard thyme.

  Add lemon juice to the skillet and stir until sauce is slightly
  thickened, about 2 minutes. Season with salt and stir in parsley.

  Spoon the sauce over the chicken and garnish with more parsley.
  Serve with crusty bread or egg noodles, if desired.

  Recipe by Kay Chun

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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