Subj : NYT Most Popular 2024-61
To   : All
From : Dave Drum
Date : Sat Feb 01 2025 16:14:00

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 pounds)
           Salt
      2 tb Unsalted butter
      2 tb Minced shallot
      1 c  Chicken broth
    1/2 c  Heavy cream
      3    Thyme sprigs
      1 tb Lemon juice
      1 tb Fine chopped parsley; more
           - for garnishing
           Crusty bread or egg noodles;
           - (opt) for serving
 
  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.
  
  By: Kay Chun
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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