バイラル鶏肉のオーポワーヴル

Creamy Chicken Au Poivre 🍗✨ This might be one of the best ways I’ve ever prepared a whole chicken. Listen it’s juicy, crispy skin and that creamy peppercorn sauce is EVERYTHINGGG 😮‍💨 thank you @cocolarkincooks for sharing this recipe with us! 💕 Interested in trying a Kickin’ Chicken Seasoning Bomb? 👀 visit www.compleatspiceblends.com to grab yours 💣 My version of the viral chicken au poivre: For the chicken: • 1 whole young chicken (4–5 lb), spatchcocked, cleaned and pat dry • drizzle of good quality olive oil • Salt, to taste For the creamy au poivre sauce: • 1½ cups heavy cream (I used lactose free) • 2 sprigs fresh rosemary, chopped • 3 cloves garlic, chopped • 1 shallot, sliced • 2 tbsp crushed black peppercorns (more or less, and you can ground the texture as coarse or as fine as you like. This is entirely based on preference since they add a kick) • Generous pinch of salt • ½ Kickin’ Chicken Seasoning Bomb (optional, yes you can sub with a bouillon cube or seasoning) • Splash of sherry cooking wine How to make it: Pat the chicken dry, massage with olive oil and season with salt on both sides. Roast at 375°F for 15 minutes. Meanwhile, steep the heavy cream with the rosemary, garlic, shallot, cracked peppercorns, salt and ½ Kickin’ Chicken Seasoning Bomb. You want to make sure this is simmering, not boiling, so steam coming from the pot and some *small* bubbles are okay! 👌 Once the 15 minute timer is up, remove the chicken from the oven and pour the creamy au poivre sauce all over. Add a splash of sherry cooking wine and pop it back in the oven to finish roasting at 400 F. Let it roast until the chicken is golden brown and fully cooked through to 165°F. Save this for your next chicken dinner! 📌🍗