Chicken with Peppercorn Cream Sauce

Instructions

1. 1

   Coarsely crack the peppercorns beneath the flat base of a small saucepan. Peel and finely chop the shallot, chop the parsley, and leave the thyme sprigs whole.

2. 2

   Use approximately 8 chicken thighs totaling 900 g. Pat dry with paper towels and season both sides with all the salt.

3. 3

   Heat a 30 cm / 12-inch deep skillet over medium-high heat for 2 minutes. Add 15 ml olive oil and sear half the chicken for 3 minutes per side. Transfer to a holding plate, then repeat with the remaining 15 ml oil and chicken. The chicken will finish cooking in the sauce.

4. 4

   Reduce the heat to medium. Add the butter and shallot to the same skillet and cook for 2 minutes, stirring. Pour in the broth and scrape up the browned bits, then add the cream, thyme and cracked peppercorns. Bring to a gentle simmer over 1–2 minutes.

5. 5

   Return the chicken and all its collected juices to the skillet. Simmer uncovered over medium-low heat for 8–12 minutes, turning halfway through, until an instant-read thermometer registers at least 74°C / 165°F in the thickest part of each thigh. While it simmers, slice the purchased ready-to-eat bread.

6. 6

   Transfer the cooked chicken to a plate and discard the thyme stems. Add the lemon juice to the sauce and simmer over medium heat for 3–4 minutes, stirring, until it lightly coats a spoon.

7. 7

   Remove the skillet from the heat and stir in the parsley. Divide the chicken among four plates, spoon over all the sauce and serve immediately with the bread.