↞ recipe box start page
Category: Poultry I
Prep Time: Cook Time: Total Time:
6 boneless chicken breast halves
2 chicken legs
Extra virgin olive oil
1/2 cup white wine
2 quarts basic chicken stock
2 sprigs parsley
2 sprigs thyme
2 cloves garlic
3 tbsp Peppercorn salt
Red win vinegar
Brown chicken legs in a little olive oil. Then, deglaze with white wine and cover with chicken stock. Bring to a boil, reduce to a simmer and add parsley, thyme, garlic and 1 tsp off peppercorns. Simmer 1 hour, strain broth skimming off all fat. Reduce broth until rich and slightly thickened (only 1/2 should remain). This sauce can be prepared ahead.
Pound chicken breasts to flatten slightly. Crack remaining peppercorns. Coat chicken breasts with olive oil and season with salt and cracked peppercorns. Carefully grill chicken breasts, first skin side down then turn until thoroughly cooked (8-10 minutes on a moderately hot grill). Warm sauce, adding a few drops of red wine vinegar. Spoon sauce over grilled chicken breasts.
view more member recipes
CHICKEN BREASTS AU POIVRE
view my recipes
print
save
Category: Poultry I
Prep Time: Cook Time: Total Time:
6 boneless chicken breast halves
2 chicken legs
Extra virgin olive oil
1/2 cup white wine
2 quarts basic chicken stock
2 sprigs parsley
2 sprigs thyme
2 cloves garlic
3 tbsp Peppercorn salt
Red win vinegar
Brown chicken legs in a little olive oil. Then, deglaze with white wine and cover with chicken stock. Bring to a boil, reduce to a simmer and add parsley, thyme, garlic and 1 tsp off peppercorns. Simmer 1 hour, strain broth skimming off all fat. Reduce broth until rich and slightly thickened (only 1/2 should remain). This sauce can be prepared ahead.
Pound chicken breasts to flatten slightly. Crack remaining peppercorns. Coat chicken breasts with olive oil and season with salt and cracked peppercorns. Carefully grill chicken breasts, first skin side down then turn until thoroughly cooked (8-10 minutes on a moderately hot grill). Warm sauce, adding a few drops of red wine vinegar. Spoon sauce over grilled chicken breasts.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Steak Au Poivre
by sgre52160
4 (18 oz) ribe eye steaks Sea salt 4 tbsp coarsely ground black pepper 2 tsp olive oil and butter 2 shallots, peeled and cut into thin rounds 1/2 cup cognac 2 tsp green peppercorns in brine, dra
by sgre52160
4 (18 oz) ribe eye steaks Sea salt 4 tbsp coarsely ground black pepper 2 tsp olive oil and butter 2 shallots, peeled and cut into thin rounds 1/2 cup cognac 2 tsp green peppercorns in brine, dra
Salmon Au Poivre
by sgre52160
4 (8 oz) salmon fillets, 1/2 to 3/4 inch thick 1 to 2 tbsp cracked pepper 2 tbsp unsalted butter Juice of 1 lime Pinch Salt and pepper, to taste 1 lime, seeded and cut into quarters, for garnish
by sgre52160
4 (8 oz) salmon fillets, 1/2 to 3/4 inch thick 1 to 2 tbsp cracked pepper 2 tbsp unsalted butter Juice of 1 lime Pinch Salt and pepper, to taste 1 lime, seeded and cut into quarters, for garnish
Balsamic Steaks Au Poivre
by sgre52160
2 8 oz. New York Sirloin strip steaks, 1-inch thick & trimmed of fat Salt to taste 2 Tbsp. coarsely ground black peppercorns 1 Tbsp. olive oil 1/3 c. finely chopped shallots 1/2 c. canned beef br
by sgre52160
2 8 oz. New York Sirloin strip steaks, 1-inch thick & trimmed of fat Salt to taste 2 Tbsp. coarsely ground black peppercorns 1 Tbsp. olive oil 1/3 c. finely chopped shallots 1/2 c. canned beef br
Steak Au Poivre With Crispy Shallots
by sgre52160
4-6 medium shallots (about 4 ounces), cut into 1/4 inch whole slices 1/4 cup extra virgin olive oil 1 tablespoon butter 1 pound hanger or skirt steak (see note) 2 tablespoons freshly cracked
by sgre52160
4-6 medium shallots (about 4 ounces), cut into 1/4 inch whole slices 1/4 cup extra virgin olive oil 1 tablespoon butter 1 pound hanger or skirt steak (see note) 2 tablespoons freshly cracked
Steak Au Poivre With Dijon Cream Sauce
by sgre52160
2 (16 oz) sirloin steaks, 3/4-inch-thick 9 tbsp Dijon mustard 4 tsp coarsely ground black peppercorns 2 tbsp olive oil 1/2 cup minced shallots 1 garlic clove, minced 1 cup canned beef broth 1/4
by sgre52160
2 (16 oz) sirloin steaks, 3/4-inch-thick 9 tbsp Dijon mustard 4 tsp coarsely ground black peppercorns 2 tbsp olive oil 1/2 cup minced shallots 1 garlic clove, minced 1 cup canned beef broth 1/4
view more member recipes