Chicken au poivre

This playful take on steak au poivre features chicken thighs that are pan-fried until golden then simmered in a peppery pan sauce until tender and juicy. The caramelized browned bits left on the bottom of the skillet from searing the chicken add deeper flavor to the sauce. Though Cognac is often used in classic au poivre, there is no booze in this version. Instead, a kick of lemon juice brightens the rich, velvety sauce. Serve the chicken over egg noodles or with crusty bread to sop up all…

Patch’s Tavern: Chicken au Poivre - Old Town Alexandria, VA Patch

Chicken Au Poivre with Lemon Asparagus & Rosemary Roasted Potatoes. A springtime chicken dish loaded with color and tons of flavor. The creamy peppercorn poivre sauce makes this chicken decadent and the herbs, lemony asparagus, and rosemary potatoes make it colorful and springy. A little her

Chicken thighs have all the makings of a weeknight staple: they’re inexpensive, they cook quickly and they are dependably moist and flavorful with the simplest of seasonings. In this hands-off recipe, the thighs are baked at a high temperature until the skin is crisp and the meat is tender. If you have time to marinate the thighs for a few hours, the chicken will be even more flavorful, but even 30 minutes will do the trick. Consider the herbs and seasonings in the marinade a starting point…

A classic French dish, this Steak au Poivre is a simple but impressive dish that is perfect for entertaining or as a quick weeknight meal. Perfectly seared beef tenderloin steaks with a peppercorn-crusted exterior coated in a delicious Cognac cream sauce, this recipe comes out flawlessly every single time.

Pork Steak Au Poivre with Roasted Peppercorns - Polish Housewife

This classic French dish stars a peppercorn-crusted beef filet cooked to perfection and topped with a creamy, peppery sauce. It's a must-try steak recipe!

Peppered chicken breast in a brandy/cream/rosemary sauce.

Crispy Chicken Au Poivre with Miso and Creme Fraiche SERVES: 3-4 Here’s what happens when you mash up one of France’s greatest inventions: au poivre (a creamy cracked black peppercorn sauce typically served on steak) with another one of it’s best known dishes: roast chicken, and then switch things up a bit with the never-not-welcome […]

Steak au Poivre is amazing. A bit of a kick with the fresh ground pepper, and the super luscious sauce makes this classic steak amazing. Break up the whole peppercorns with a heavy skillet between two pieces of wax paper or a spice grinder.

Chicken Au Poivre. It's a classic French dish that translates to "with pepper," and boy oh boy, does it live up to its name! We're talking juicy chicken breasts coated in a crispy crust of freshly cracked peppercorns and then pan-seared to golden perfection. And to balance out the heat, we'll be whipping up a creamy, luxurious sauce.This Chicken Au Poivre recipe is the perfect way to add a little bit of French flair to your cooking, and trust me, once you taste it, you'll be hooked!

One of my FAVORITE weekly meals is chicken piccata. I love mixing the acid of lemon and white wine with the brininess of capers. This recipe is very similar, but instead of capers I used brined gre…

Learn how to make a delicious steak with a peppercorn cream sauce with this tasty steak au poivre recipe. This impressive meal comes together in under 20 minutes and is sure to wow all of your family and friends!

Steak Au Poivre

Bathed in garlic butter and served with a dreamy bourbon cream sauce, this steak is the perfect centerpiece for a special occasion dinner.

A delicious Steak with Peppercorn Sauce (Steak au Poivre) which can be made in 30 minutes! Use beef fillet or filet mignon for a delicious treat with this easy and creamy peppercorn sauce.

You’ll want to open some windows for this one, or fully engage your exhaust fan - but it’s SO worth it. This peppery steak and garlicky, cognac-laced cream sauce is the stuff my dinnertime dreams are made of. It’s very quick and simple to make, just note that steaks are at their best when they’re cooked from room temp (not cold). The mustard and Worcestershire aren’t classic in this dish, but they’re delicious to me so in they go …

Chef Jean-Pierre - This Chicken Au Poivre Is SO Simple To Make!