Creamy Chicken with Peppercorns

Name: Creamy Chicken with Peppercorns
Yield: 4 servings
Ingredients: 3 tbsp (45 mL) peppercorn mix (white; black; pink; green; etc.); 6 skinless chicken thighs; 4 skinless chicken drumsticks; All-purpose flour; 2 tbsp (30 mL) butter; 2 tbsp (60 mL) vegetable oil; 1/4 cup (60 mL) finely chopped shallots; 1 cup (250 mL) chicken broth or vegetable broth; 2/3 cup (160 mL) 35 % cream; Salt; Whole black peppercorns

This is the Creamy Chicken with Peppercorns recipe.

Prep: 10 min
Cooking: 25 min

Yields 4 servings

Ingredients

3 tbsp (45 mL) peppercorn mix (white, black, pink, green, etc.)
6 skinless chicken thighs
4 skinless chicken drumsticks
All-purpose flour
2 tbsp (30 mL) butter
2 tbsp (60 mL) vegetable oil
1/4 cup (60 mL) finely chopped shallots
1 cup (250 mL) chicken broth or vegetable broth
2/3 cup (160 mL) 35 % cream
Salt
Whole black peppercorns

READY FOR REWARDS?

Preparation

Preheat oven at 400 °F (200 °C).

Put peppercorns in a small plastic bag and crush with a rolling pin or with a bottle.

Rub chicken pieces with crushed pepper and dredge lightly with flour. In large skillet, sauté chicken pieces in oil and butter over medium heat for 5 minutes on each side, turning a few times. Remove from skillet and place in lightly buttered baking pan. Bake at 400 °F (200 °C) in oven for 15 minutes.

Meanwhile, in same skillet, sauté shallots for 2 minutes, adding butter, if needed. Pour broth in skillet while scraping bottom with a spatula. Bring to boil. Reduce heat and simmer until reduced to half. Stir in cream. Season to taste with salt and cook until sauce thickens.

Serve two or three chicken pieces per person over creamy sauce. Top with black peppercorns and serve with wild rice.