EASY GREEN PEPPERCORN CHICKEN

5 from 1 vote

EASY GREEN PEPPERCORN CHICKEN

This is such a simple recipe to make and the sauce can be used with pork or beef. It's wonderfully versatile transforming from a weeknight staple to dinner with friends. Find green peppercorns in many grocery stores or online.

Prep Time15

Course: Main Course

Cuisine: French

Servings:

Calories: 447kcal

Author: Lovoni

Equipment

large frying pan/skillet

Ingredients

US Customary - Metric

6 bone-in chicken thighs
1 Tbsp olive oil
1 Tbsp butter
4 garlic cloves, minced
1 cup dry sherry
2 Tbsp heaping canned green peppercorns in brine, drained
1 cup chicken broth
1/2 tsp sea salt
1 tsp freshly ground pepper
1/2 cup heavy cream
1/4 cup chopped fresh flat leaf parsley
steamed green beans, to serve

Instructions

Remove and discard the skin from each piece of chicken.
Heat the oil in a large frying pan over medium-high heat. Brown chicken on both sides until golden, about 5 minutes or so. Remove the chicken from the pan. Reduce the heat to medium.
Add butter and garlic. Cook, stirring for 1 to 2 minutes until garlic is fragrant and lightly softened.
Add sherry. Bring to a simmer; simmer, uncovered, for 2 minutes to remove the alcohol. Add the green peppercorns and squash them down a little using the back of a spoon.
Add the broth, salt and pepper. Return the chicken to the pan. Bring to a boil then reduce the heat to medium-low. Cook, covered, until the chicken is cooked thoroughly and a meat thermometer inserted in the thickest part reads 165°F (74°C).
Add the cream and parsley, stirring until the sauce is hot. Serves 4 to 6.

Nutrition