Chicken Au Poivre (Creamy Brandy-Rosemary Chicken Thighs)

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Courses: ,
Servings: 4
Ingredients
  • 4 whole Chicken thighs, boneless & skinless (about 1.5-2 lbs total, excess fat trimmed)
  • Salt and black pepper (to taste)
  • 2 tbsp Olive oil
  • 4 cloves Garlic (minced)
  • 1 large Shallot (minced)
  • 1 tbsp Fresh rosemary (minced)
  • 1 cup Chicken broth
  • 1/4 cup Brandy
  • 3/4 cup Heavy cream
Instructions
  1. 1
    Trim excess fat from the chicken thighs with kitchen shears, then pat dry.
  2. 2
    Season both sides with salt, pepper, and a drizzle of olive oil.
  3. 3
    Heat a skillet over medium-high heat and brown the thighs on each side. Remove and set aside.
  4. 4
    Deglaze the pan with chicken broth, scraping up the browned bits.
  5. 5
    Add the brandy, then the minced garlic, shallot, and rosemary. Season with more salt and pepper. Cook for a few minutes to soften and let the alcohol cook off.
  6. 6
    Pour in the heavy cream and bring to a bubble.
  7. 7
    Return the chicken thighs to the pan, lower the heat, and baste the sauce over the top until it thickens and caramelizes onto the chicken.
  8. 8
    Serve hot with your side of choice.
Read it online: https://mistergoodmoodfood.com/recipe/chicken-au-poivre/