September 10th, 2026Chicken au Poivre

There are some dishes thatseem to have been designedspecifically for the tail end ofwinter, when the days are getting
longer but the evenings still callfor something warm, generousand deeply comforting.This one takes its cue fromthe French bistro classic
Steak au Poivre – that gloriouscombination of cracked blackpepper, beautifully brownedmeat and a rich cream saucewhich gives it a decidedly Sundaynight-at-home treatment.
Chicken is browned until the skinis deeply golden before beingroasted in a sauce of crushedpeppercorns, shallot, garlic,white wine, Dijon, thyme andcream. As it cooks, the chicken
stays wonderfully succulentwhile all those lovely roastingjuices find their way into thesauce below. The result is rich
and luxurious without being particularly difficult to make,always a combination I am ratherfond of.
You can use a butterflied chickencut into portions, or make it withchicken Marylands for an eveneasier version. Either way, bringthe casserole straight to the tablewith buttery mashed potato,
something green and plenty of crusty bread – because leavingthat sauce behind would be aterrible waste.
Happy Cooking!
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By Sarah Lang