Creamy Chicken Au Poivre
A juicy spatchcock chicken roasted in a rich, creamy peppercorn sauce with garlic, rosemary, shallots, and a splash of sherry. This one is full of flavor and perfect for Sunday dinner!
Ingredients
Method
- Preheat oven to 375°F. Place the spatchcocked chicken in a large baking dish or roasting pan. Coat the chicken all over with olive oil.
- Combine the onion powder, garlic powder, paprika, salt, and black pepper. Season the chicken generously on both sides, making sure to get the seasoning into all those good crevices.
- Place the chicken skin-side up in the oven and roast uncovered for 20 minutes.
- While the chicken is roasting, add the crushed peppercorns, rosemary, minced garlic, diced shallot, chicken bouillon, heavy cream, and a splash of sherry to a saucepan. Stir well and bring to a gentle simmer. Let the sauce cook for a few minutes, stirring occasionally, until everything is combined and the shallots begin to soften. Taste and add salt if needed.
- After the chicken has roasted for 20 minutes, carefully pour the au poivre sauce around and over the chicken.
- Return the chicken to the oven and continue cooking for 45–60 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F.
- While the chicken cooks, baste it a few times with that creamy peppercorn sauce from the bottom of the pan. This is where all that flavor comes in!
- Once fully cooked, remove the chicken from the oven and allow it to rest for about 10 minutes before slicing. Spoon plenty of that creamy au poivre sauce over the chicken and serve.
Notes
Keep an eye on the sauce while the chicken finishes cooking. If the top of the chicken is getting too dark before it reaches 165°F, loosely cover it with foil.
