Steak au poivre is a famous French dish, and the American's are exploring cheaper options to good food because their leaders are ceaselessly forcing them through endless economic crises. This is a roast chicken version. My take is that a roast chicken is best consumed freshly roasted. The selling point of this recipe is honestly the sauce for me. With mashed potato or rice, it comes as a delicious hug.
Ingredients: Serves 4-6
1 whole chicken
flakey salt
olive oil
1.5 Tbsp whole peppercorns
1 tsp finely chopped rosemary
5 garlic cloves, grated
1 medium to large onion, finely chopped
2 cups heavy whipping cream
1/2 cup broth
Method:
Butterfly the chicken and season the underside of the chicken generously with salt. Then massage the skin side of the chicken with a bit of olive oil and season with more salt.
Preheat your oven to 400F.
Use a pestle and mortar to pulverize peppercorns until broken up but not too fine. There should be some large pieces of peppercorn throughout. Place them in a mixing bowl with the rosemary, garlic, onion, and 1 teaspoon of flakey salt. Then whisk to combine the heavy whipping cream into the aromatics. Set aside.
Next, the chicken goes into the oven, skin side up, for about 15 minutes. It will be slightly golden. Then remove and pour the peppercorn sauce over the chicken. Add the broth to the cream mixture by pouring it around the chicken and into the cream sauce. Baste the chicken two times during this second cooking period. After a total of 90 minutes cooking, it should be done. It will be golden and bubbling.
Let the chicken rest for a minimum of 10 minutes before serving.
Serve with mashed potatoes, or rice, or egg noodles, boiled new potatoes, green beans, a simple green salad and baguette.
صحة و عافية
No comments:
Post a Comment