Chicken Au Poivre

A recipe going viral on Tik Tok and I can fully understand why. So juicy and tender. My sauce was too runny which I think is because I didn't heed the word 'whip' enough on the initial mix. I'm guessing that's why it's whipping cream and not double, I thought it was just a US quirk.

Ingredients

• 1 whole spatchcock chicken

• 1 tbsp sea salt for the chicken

• 1 tsp of sea salt for the sauce

• 1/2 tsp olive oil

• 1.5 tbsp whole peppercorns

• 1 tsp finely chopped rosemary

• 5 garlic cloves, finely chopped

• 1 large shallot, finely chopped

• 3 cups whipping cream

• 1/2 cup dry sherry cooking wine

Method

1. Season the underside of the chicken with about 1/2 a tbsp of salt.  

2. Massage the skin side of the chicken with olive oil and season with other 1/2 tbsp of salt.

3. Preheat your oven to 180C.

4. Crush the peppercorns to broken up but not too fine.

5. Place them in a bowl with the rosemary, garlic, shallots and 1 tsp of salt and whisk to combine the cream into the aromatics.

6. Put the chicken in the oven, skin side up, for about 15 mins.

7. Remove and pour the peppercorn sauce over the chicken.

8. Add the sherry cooking wine to the cream mixture by pouring it around the chicken and into the cream sauce.

9. Increase the oven temp to 200C and return to the oven.

10. Baste the chicken every 15 minutes.

11. After 30-35 minutes check for doneness (internal temp 72C).

12. Let the chicken rest for a minimum of 10 minutes before serving.

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