Chicken au Poivre

Name: Chicken au Poivre
Prep time: 20 min
Cook time: 1 h
Yield: 4
Cuisine: british
Ingredients: 1.5 kg whole chicken; 2 tbsp olive oil; Salt; Black pepper; 3 tbsp cracked peppercorns; 1 tbsp salt; 1 shallot, finely diced; 1 tbsp garlic, minced; 1 tsp Dijon mustard; 1 knorr chicken stock pot; 200 ml double cream; 1 tbsp fresh parsley, chopped; 1 tbsp red wine vinegar

Enjoy ☺️

Watch recipe

Prep 20m

Cook 60m

Ingredients

Servings

1½ kg whole chicken
2 tbsp olive oil
Salt
Black pepper
Au Poivre Sauce
3 tbsp cracked peppercorns
1 tbsp salt
1 shallot, finely diced
1 tbsp garlic, minced
1 tsp Dijon mustard
1 knorr chicken stock pot
200 ml double cream
1 tbsp fresh parsley, chopped
1 tbsp red wine vinegar

Instructions

Preheat the oven to 190 °C.
Spatchcock the chicken and place it in a roasting tray. Drizzle with olive oil and season with salt and black pepper. Roast for 20 minutes.
Add all the au poivre sauce ingredients to a measuring jug and mix well
Remove the chicken from the oven and pour the sauce evenly over it
Return to the oven at 200 °C for approximately 40 minutes, or until golden brown and cooked through. Ensure the thickest part of the chicken reaches 75 °C before serving. (Baste chicken with sauce every 10mins)