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Editor's note
The viral French-style peppercorn cream sauce paired with bone-in chicken is trending globally. A 24-hour dry brine and hard sear technique combined with cognac, heavy cream, and Dijon creates a restaurant-quality dish at home—this is spreading as proof that elevated steakhouse flavors can be replicated in home kitchens. The mise en place timing and plating execution are worth studying.
Is the viral Chicken au Poivre really worth the hype? Today I’m making crispy, juicy chicken finished with a rich cognac peppercorn cream sauce—and showing you exactly why this French-inspired recipe is everywhere.
GET THE FULL WRITTEN RECIPE:
https://mrmakeithappen.com/chicken-au-poivre/
SHOP MR. MAKE IT HAPPEN SEASONINGS & COOKWARE:
https://mrmakeithappen.shop/
Chicken au poivre takes the bold peppercorn flavor and creamy pan sauce of the classic steakhouse dish and pairs it with golden, bone-in chicken. A 24-hour dry brine, hard sear and rich sauce made with cognac or sherry, chicken stock, heavy cream and Dijon deliver crispy skin, juicy meat and serious restaurant flavor at home.
Serve it over seasoned rice, mashed potatoes, egg noodles or crusty bread so none of that peppercorn cream sauce goes to waste.
#ChickenAuPoivre #ChickenRecipe #MrMakeItHappen
