Impressed by Steak au Poivre, one in all my all-time favourites. This recipe has the identical creamy peppercorn sauce with brandy and cream, simply swapped for golden hen. “Hen au poivre” is an ideal fast mid-week dinner with a French accent!
Nagi’s Notes
I like this one! JB’s chef-y touches actually shine – fancy dinner feels on a Monday evening funds due to this extra reasonably priced hen spin on the basic steak model. All of the bistro vibes, not one of the steak price ticket. 🙌
Not successful a lot on the “take a look at us fortunately making this collectively” photograph…. they had been all horrible!😅
Hen au Poivre
It’s been an emotional time right here as we’ve mentioned goodbye to our beloved Dozer, whose light presence was a part of our every day kitchen life. With grateful hearts for the love and assist from the RecipeTin Eats group, we’re slowly discovering consolation in being again the place he cherished us most, the kitchen.
At present I’m sharing Hen au Poivre. Impressed by the much-loved Steak with Creamy Peppercorn Sauce (Steak au Poivre), a dish lots of you already know and adore, and one I cooked numerous instances in eating places through the years. Peppery, creamy, deeply savoury, and splendidly easy. Only a handful of components, nothing fancy, and but a lot flavour. And keep in mind that brandy from Hen Chasseur? We’re going to use it within the sauce immediately – I advised you we had been going to place it to good use! 😊
Elements
Here’s what you want – only a few key components to create this restaurant dish at house.
Hen breast – You solely want two hen breasts right here, sliced horizontally to make 4 even items, good for serving 4 if the breasts are on the bigger facet. Boneless hen thigh fillets work simply as effectively. If you happen to go along with thighs, I counsel evenly pounding them to even out the thickness and provide you with a flatter floor, which helps them pan-fry extra evenly.
Brandy – Similar to with Hen Chasseur, that is what makes it an genuine “au poivre sauce” quite than another creamy sauce. No have to get fancy, I take advantage of a reasonable brandy. There’s completely no purpose to achieve for an expensive one when cooking. As soon as it hits the pan, the tough edge cooks off, and also you’re left with that pretty heat and depth of flavour. A lot of the alcohol evaporates, however in the event you don’t devour alcohol, you may depart it out. You’ll nonetheless find yourself with pretty pepper sauce, it simply gained’t be an “au poivre sauce”.
Beef inventory / broth – We use beef inventory as a substitute of hen inventory as a result of it brings a deeper flavour and a extra sturdy depth to the sauce. In case you have the time, it’s effectively price treating your self to a home made beef inventory, it actually elevates the entire dish.
Cream – As a result of we’re making a creamy sauce! Use thickened / heavy cream, the sauce will thicken quicker, and it gained’t curdle when simmering on the range.
Black peppercorns – crushed by hand utilizing a mortar and pestle offers you a brisker and a bolder pepper flavour with extra aroma and delicate warmth. Much more character than pre-cracked pepper however that mentioned, it’s completely advantageous to make use of pre-cracked if that’s what you may have.
How To Make Hen au Poivre
In a fast abstract – the hen is seared first then put apart to relaxation whereas the sauce is made in the identical pan. Then we place the hen again into the sauce to heat it for serving.
1. Put together and sear the hen
Put together the hen – Reduce every hen breast in half horizontally to make 4 skinny steaks. Season each side with salt solely (the sauce brings loads of pepper later).
Sear – Warmth the oil in a big pan over excessive warmth. Cook dinner the hen for two–3 minutes per facet till golden, then switch to a plate. Go away it uncovered.
2. Making the sauce
Deglaze – Flip the warmth off, then rigorously pour within the brandy. Watch out, it’s going to sizzle laborious, that’s regular. Let it bubble for 20–30 seconds to let the alcohol burn off, scraping the bottom of the pan to launch all of the flavour.
Pour within the beef inventory – Return the pan to excessive warmth. Add the meat inventory and simmer quickly for about 4 minutes, till decreased by half.
Cream and pepper – Stir within the cream and crushed pepper.
Thicken sauce – Simmer for 3-4 minutes on medium excessive, stirring and scraping the edges of the pan because the sauce reduces. It ought to be thick sufficient to evenly coat a spoon.
Return the hen into the sauce and any resting juices on the plate.
End – Decrease the warmth to medium. Simmer gently for two–3 minutes, spooning the sauce over the hen till it’s warmed by means of and the sauce darkens in color and thickens a little bit extra.
How To Serve Hen au Poivre
Serve Hen au Poivre straight from the pan whereas the sauce is scorching and shiny. Spoon that peppery cream sauce generously over the hen, and pair it with potato, it received to be! If you happen to really feel fancy and also you’ve received the time, strive Pommes Anna, Fondant Potatoes or one thing less complicated like Mash or Roasted Potato. Greens are additionally an ideal match, strive Sautéed Inexperienced Beans with Garlic or Garlic Butter Roasted Mushrooms. And why not some Grilled Garlic Bread to be sure to gained’t waste any of that stunning sauce!
And with that, one other French-inspired favorite accomplished and dusted. A easy adaptation with massive flavour, constructed from a handful of components. Precisely the form of recipe you’ll fortunately cook dinner repeatedly at house. Bon appétit! – JB
FAQ – Hen Au Poivre
Sure. Boneless, skinless thighs work effectively and keep additional juicy. Pound them evenly to a good thickness so that they cook dinner evenly, then cook dinner as per the recipe.
Use the underside of a heavy pan or place the peppercorns in a zip-lock bag and crush them with a rolling pin or something heavy. You’re after coarse, uneven items, not powder.
Sure. You’ll be able to skip it. You’ll lose a little bit depth, however the sauce will nonetheless be scrumptious.
Sure. Make it forward, then reheat slowly over low warmth, including a splash of beef inventory and cream to loosen the sauce. Hold the warmth light to keep away from splitting and overcooking the hen.
Watch How To Make It
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JB’s Hen au Poivre (Creamy Peppercorn Sauce)
Prep: 8 minutes
Cook dinner: 20 minutes
Complete: 28 minutes
Hen, Predominant
French
Servings4 folks
Faucet or hover to scale
Stop display screen from sleeping
Directions
ABBREVIATED RECIPE
Season hen with salt. Sear in oil till golden. Take away. Deglaze with cognac. Add beef inventory, simmer for 4 minutes . Pour cream, simmer for five minutes. Return hen, cook dinner for 3 minutes whereas basting. Serve instantly.
FULL RECIPE
Put together the hen – Reduce every hen breast in half horizontally to make 4 skinny steaks and sprinkle each side with salt (If you happen to’re questioning why I don’t season the hen with pepper it’s as a result of as soon as mixed with the sauce, it will make the dish too peppery.)
COOKING AND SAUCE
Sear the hen – Warmth oil in a big pan over excessive warmth. Add hen and cook dinner 2–3 minutes per facet till golden. Take away to a plate and relaxation (don’t cowl). If you happen to assume your hen remains to be a little bit bit beneath after resting, don’t fear it’s going to end cooking later within the sauce.
Deglaze with brandy – TURN THE STOVE OFF to keep away from the brandy catching hearth (until you wish to flambé). Then rigorously pour the brandy in. Watch out, it’s going to sizzle laborious, that’s regular. Let it bubble for 20-30 seconds to let alcohol burn off, scale back by about 2/3 (flip the range on if wanted). Scrape the fond on the base of the pan effectively to launch all that flavour. (Notice 5 & 6)
Beef inventory – Flip the warmth again on excessive. Add beef inventory. Simmer quickly for 4 minutes, till decreased by half.
Cream – Stir in cream and crushed pepper. Decrease the warmth to medium excessive. Simmer for 3-4 minutes, to cut back the sauce till it thickens sufficient to evenly coat the again of a spoon. Stir and scrape the edges of the pan because it reduces.
FINISH
Simmer – Flip warmth right down to medium. Return hen and resting juices to the pan. Cook dinner 2–3 minutes, spooning the sauce over the hen, till it’s warmed by means of and the sauce darkens in color and thickens a little bit extra. Whenever you drag a spoon by means of the pan, the sauce ought to slowly stream again collectively. If it thickens an excessive amount of, add a splash of cream or water to loosen.
Serve – This dish is greatest served immediately. If it sits, the sauce can develop into too thick and the hen be overcooked.
Recipe Notes:
2. Pepper – Crushing complete peppercorns your self gives you one of the best consequence. That mentioned, store-bought cracked black pepper is completely advantageous. Use the identical quantity.
3. Brandy or Cognac – That is what makes it a real au poivre sauce. Use any cheap brandy, the alcohol cooks off, leaving heat and depth. You’ll be able to omit it if most popular, the sauce will nonetheless be scrumptious, simply not as genuine.
4. Why beef inventory, not hen? – Similar to Hen Chasseur, pepper sauce wants a deeper flavour. Beef inventory offers physique and richness, hen inventory tastes a bit flat right here. Make your personal beef inventory if in case you have time. It actually brings the entire dish to a different degree!
5. Flambéing – I flip the warmth off earlier than including the brandy as a result of the pan may be very scorching and the alcohol could catch hearth, which can be unsafe at house.
Flambéing is what cooks do: it burns off the alcohol rapidly, barely intensifies the aromas and appears dramatic 🙂. However right here, not doing it’s not a deal breaker. The sauce will nonetheless be wonderful.
6. The fond –The browned bits caught to the pan are referred to as fond and are filled with flavour. Whenever you add the brandy and scrape the pan, they dissolve into the sauce, including depth and richness.
Leftovers and Storage – Retains 3 days within the fridge. Retailer leftovers in an hermetic container. Reheat gently over low warmth, including a splash of cream or water to loosen the sauce if wanted. Not appropriate for freezing.
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CHEF’S JB TIPS
- Don’t waste the flavour – Be sure to scrape the sauce from the edges of the pan because it reduces earlier than it dries out
- Soften the pepper kick – If you happen to assume the sauce is simply too robust, add a splash of cream.
Diet per serving (4 servings), excluding facet dishes.
Diet Data:
Energy: 442cal (22%)Carbohydrates: 3g (1%)Protein: 35g (70%)Fats: 27g (42%)Saturated Fats: 12g (75%)Polyunsaturated Fats: 3gMonounsaturated Fats: 10gTrans Fats: 0.04gLdl cholesterol: 146mg (49%)Sodium: 788mg (34%)Potassium: 807mg (23%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 713IU (14%)Vitamin C: 2mg (2%)Calcium: 47mg (5%)Iron: 1mg (6%)
In reminiscence of Dozer
Dozer was Nagi’s canine, however not solely. He was the guts of RecipeTin Eats. At all times there, quietly retaining watch inside and out of doors the kitchen, by no means removed from the motion (and the meals!). His light presence grew to become a part of my every day rhythm. A gradual, comforting presence by means of numerous recipe testings, lengthy days and particular moments. The kitchen feels a little bit quieter with out him, however I wish to assume he’s nonetheless round someplace, most likely telling different canines one of the best meals tales. About roast hen days, oven-watching duties and the lifetime of a really well-loved kitchen companion. Cherished past measure, spoiled with good meals and surrounded by household each single day.
Dozer, you’ll be missed my expensive. ♥️ 🦮
