Creamy Roast Chicken Au Poivre
This Roast Chicken Au Poivre is a restaurant-quality meal made simple. Featuring a juicy spatchcock chicken and a luxurious garlic-rosemary cream sauce, it’s the ultimate cozy Sunday dinner.
Servings: 4 servings
Ingredients
- 1 Whole Chicken approx. 4–5 lbs, butterflied/spatchcocked
- 2 tbsp Olive Oil
- 1 tbsp Kosher Salt plus more for the cavity
- 1.5 tbsp Freshly Cracked Peppercorns coarse grind is best
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 Small Shallot minced
- 3 cloves Garlic minced
- 2 sprigs Fresh Rosemary
- 1 cup Heavy Cream plus for 1/3 cup for deglazing
- splash of sherry cooking wine one big glug
Instructions
- Prep & Season: Preheat your oven to 400°F. Butterfly the chicken and pat the skin completely dry. Season the cavity with salt, garlic powder, and onion powder. Drizzle the skin with olive oil and coat generously with kosher salt and the cracked peppercorns.
- Initial Roast: Place the chicken flat in a roasting pan or large oven-safe skillet. Roast for 30 minutes to begin crisping the skin.
- Build the Sauce: While the chicken starts roasting, whisk together the minced shallot, garlic, rosemary, and 1 cup of heavy cream and sherry in a small bowl.
- The Second Stage: Remove the pan from the oven. Pour the cream mixture directly over the chicken and into the pan.
- Finish Roasting: Drop the oven temperature to 375°F. Return the chicken to the oven for about 1 hour, or until the internal temperature reaches 165°F.
- Tip: If the skin is browning too quickly, loosely tent those areas with foil.
- The Final Glaze: Remove the chicken from the pan to a cutting board to rest. Immediately add extra heavy cream to deglaze, scraping up all the "fond" (the browned bits) until the sauce is velvety.
- Serve: Carve the chicken and pour that glorious pan sauce over the top. Serve with crusty bread for dipping.
Notes
The peppercorn does run spicy, use less if you're sensitive to spice