Chicken au poivre

Chicken Au Poivre with Lemon Asparagus & Rosemary Roasted Potatoes. A springtime chicken dish loaded with color and tons of flavor. The creamy peppercorn poivre sauce makes this chicken decadent and the herbs, lemony asparagus, and rosemary potatoes make it colorful and springy. A little her

This playful take on steak au poivre features chicken thighs that are pan-fried until golden then simmered in a peppery pan sauce until tender and juicy. The caramelized browned bits left on the bottom of the skillet from searing the chicken add deeper flavor to the sauce. Though Cognac is often used in classic au poivre, there is no booze in this version. Instead, a kick of lemon juice brightens the rich, velvety sauce. Serve the chicken over egg noodles or with crusty bread to sop up all…

Patch’s Tavern: Chicken au Poivre - Old Town Alexandria, VA Patch

Crispy Chicken Au Poivre with Miso and Creme Fraiche SERVES: 3-4 Here’s what happens when you mash up one of France’s greatest inventions: au poivre (a creamy cracked black peppercorn sauce typically served on steak) with another one of it’s best known dishes: roast chicken, and then switch things up a bit with the never-not-welcome […]

Chicken thighs have all the makings of a weeknight staple: they’re inexpensive, they cook quickly and they are dependably moist and flavorful with the simplest of seasonings. In this hands-off recipe, the thighs are baked at a high temperature until the skin is crisp and the meat is tender. If you have time to marinate the thighs for a few hours, the chicken will be even more flavorful, but even 30 minutes will do the trick. Consider the herbs and seasonings in the marinade a starting point…

Treat yourself to a gourmet dinner at home with chicken au poivre. Velvety, peppercorn-packed sauce elevates tender chicken thighs to a whole new level.

Coq au Vin Ingredients: Chicken Marinade: 4 chicken thighs (bone-in, skin-on) 4 chicken drumsticks 16 pearl onions or pickling onions 1 bay leaf 3 thyme sprigs (or 1 tsp dried thyme) 750 ml (3 cups) Pinot Noir or other dry red wine For Coq au Vin Stew: 400g (14oz) white mushrooms, halved (quartered if large) 150g (5oz) bacon, cut into 1 x 2.5cm batons 60g (4 tbsp) unsalted butter 3 garlic cloves, minced 2 tbsp tomato paste 7 tbsp plain/all-purpose flour #CoqauVin

One of my FAVORITE weekly meals is chicken piccata. I love mixing the acid of lemon and white wine with the brininess of capers. This recipe is very similar, but instead of capers I used brined green peppercorns! Don't get me wrong, I LOVE capers, but I just needed to spice things up this week…

Coq au vin blanc is the white wine version of the coq au vin. It has tender chicken in a creamy sauce with mushrooms, herbs, and bacon.

Recipe for Chicken Au Poivre - rich creamy and so good. This less expensive take on the classic fillet dish is a budget beating win.