confirming chicken au poivre

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

@@ -5,7 +5,7 @@ date: 2024-09-29 08:12:35 -0400
 last_modified_at: 
 category: main
 tags: french chicken meat nytimes
-status: draft
+status: confirmed
 ---
 
 1 tbsp. black peppercorns  
@@ -23,15 +23,25 @@ salt
 1/2 cup cream  
 3 sprigs thyme  
 1 tbsp. lemon juice  
+2 tbsp. flour  
 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
+  8 minutes, then remove to a serving dish
+* add lemon juice to the sauce
+* in a small bowl, whisk flour with a small amount of sauce to make a paste, then add more sauce
+  to thin, and pour back into sauce to thicken
 * 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>
+
+---
+
+09/29/2024: made this tonight and it was great. two changes i made or will next time:
+* the sauce was very soupy and did not thicken when adding lemon juice or simmering for 10+ minutes,
+  so i made a flour paste to thicken it
+* crushing the peppercorns was a pain (and not entirely succesful because a few got through), so i
+  will just grind out 1 tbsp. of pepper next time