CHICKEN AU POIVRE

Recipe from Coco Larkin Cooks

Ingredients:

 

1 whole chicken

1 T salt for the chicken

1 t salt for the cream mixture

½ t olive oil

1½ T whole peppercorns

1 t rosemary, finely chopped

5 garlic cloves, finely chopped

1 medium to large shallot, finely chopped

2 c heavy whipping cream

½ c dry sherry

Method:

 

Preheat oven to 375° F.

Spatchcock the chicken by cutting along the breast bone on both sides so that the chicken lies flat in a baking pan.  Season the underside of the chicken with about ½ T salt.  Then massage the skin side of the chicken with olive oil and season with remaining ½ T salt.

Roast the chicken in the oven, skin side up, for 15 minutes. 

 

Meanwhile, smash the peppercorns to steakhouse grit in a mortar.  Place them in a mixing bowl with the rosemary, garlic, shallot, and 1 t salt.  Stir in the cream and sherry, and set aside.

 

Increase the oven temp to 400°F.  Remove the chicken from the oven, pour over the peppercorn sauce, and return to oven.  Baste the chicken two times during this second cooking period, every 15 minutes.  After 30-35 minutes it will be golden and bubbling.  Check for temperature: the thickest part of the breast/thigh should register 165°F. 

 

Rest chicken at least 10 minutes before serving.