adding chicken au poivre

_posts/2024-09-29-chicken-au-poivre.md

@@ -0,0 +1,37 @@
+---
+layout: post
+title: chicken au poivre
+date: 2024-09-29 08:12:35 -0400
+last_modified_at: 
+category: main
+tags: french chicken meat nytimes
+status: draft
+---
+
+1 tbsp. black peppercorns  
+* crush using mortar and pestle (or in a plastic bag)
+
+2 tbsp. olive oil  
+8 boneless skinless chicken thighs  
+salt  
+* heat oil in a heavy skillet or dutch oven
+* season thighs and brown thighs in batches and remove to a plate
+
+2 tbsp. butter  
+1 shallot, minced  
+1 cup chicken broth  
+1/2 cup cream  
+3 sprigs thyme  
+1 tbsp. lemon juice  
+1 tbsp. parsley  
+* heat butter in the skillet and saute shallot for 1 minute, until softened
+* add broth, cream, thyme, and cracked peppercorns and scrape up any browned bit on the bottom of
+  the pan
+* add chicken and juices and bring to a simmer, turning and basting until cooked to 165°F, about
+  8 minutes
+* remove chicken to serving dish and add lemon juice, stirring until slightly thickened, about
+  2 minutes
+* adjust salt and stir in parsley
+* spoon sauce over chicken and serve with noodles or crusty bread
+
+source: <https://cooking.nytimes.com/recipes/1025895-chicken-au-poivre>