Spatchcock Chicken au Poivre
This chicken au poivre is the dinner I make when I want something that feels like a restaurant night without ever leaving my kitchen. A whole spatchcock chicken is seasoned generously, roasted until the skin is golden, then finished in a rich, creamy peppercorn sauce with shallots, Dijon, sherry, and fresh rosemary. It’s classic chicken au poivre made cozy and doable for a weeknight or a Sunday supper.
A Quick Look At The Recipe
- Recipe Name: Spatchcock Chicken au Poivre
- Main Ingredients: chicken, olive oil, kosher salt, freshly cracked black pepper, One Pot Momma Creole Trinity & Herb seasoning, half-and-half or heavy cream
- Why You'll Love It: This chicken au poivre is a spatchcocked whole chicken roasted in a creamy peppercorn sauce with shallots, Dijon, sherry, and rosemary. Juicy, bold, and cozy.
The sauce is the star here. It simmers right around the chicken in the oven, soaking up all of those roasted juices, and every time you baste you’re building more flavor. Be heavy-handed with the black pepper. Au poivre is all about that bold, peppery bite.
Why You’ll Love This Chicken au Poivre
- Spatchcocking the chicken helps it roast faster and more evenly, with crispy skin all over.
- The creamy au poivre sauce cooks right in the pan with the chicken, so it picks up all of those roasted drippings.
- It feels fancy enough for company or a holiday table, but the steps are simple.
- One Pot Momma Creole Trinity & Herb seasoning adds a savory, herby depth to both the chicken and the sauce.
- The leftover sauce is amazing spooned over mashed potatoes.
Ingredients Needed to Make Spatchcock Chicken au Poivre
The Chicken
A whole 4ā5 pound chicken, spatchcocked, is the base. Olive oil helps the skin crisp, while kosher salt, plenty of freshly cracked black pepper, and One Pot Momma Creole Trinity & Herb seasoning coat it on both sides.
The Au Poivre Sauce
Three cups of half-and-half or heavy cream make the creamy base. Finely diced shallots, Dijon mustard, and sherry cooking wine give it that classic au poivre flavor, and more Creole Trinity & Herb, a generous amount of black pepper, a pinch of salt, and a few sprigs of fresh rosemary round it out. Keep a little chicken broth nearby to thin the sauce if it gets too thick while roasting.
Dietary note: This recipe is naturally gluten-free as long as your seasoning, mustard, and cooking wine are labeled gluten-free.
How to Make Spatchcock Chicken with Au Poivre Sauce
1
Preheat the oven to 375Ā°F. Remove the chicken from its packaging, discard the giblets, and pat it dry with paper towels. Using kitchen shears, cut along both sides of the backbone to remove it, then flip the chicken over and press firmly on the breastbone to flatten it.
2
Pat the chicken dry again, then rub both sides generously with olive oil, kosher salt, freshly cracked black pepper, and Creole Trinity & Herb seasoning. Don’t be shy with the salt and pepper! Place it skin-side up in a large oven-safe braiser or roasting pan.
3
Roast uncovered for 20 minutes.
4
While the chicken roasts, combine the half-and-half or heavy cream, shallots, Dijon mustard, sherry cooking wine, Creole Trinity & Herb, black pepper, a pinch of salt, and the rosemary sprigs in a saucepan. Bring it to a gentle simmer over medium-low heat, stirring, so the flavors come together. Don’t let it boil.
5
After the first 20 minutes, take the chicken out and turn the oven up to 400Ā°F. Pour the warm au poivre sauce around the chicken and spoon some over the top.
6
Roast for another 20 minutes, then baste the chicken with the creamy sauce. If the sauce has gotten too thick, stir in a few splashes of chicken broth to loosen it.
7
Roast for 20 more minutes and baste again, stirring the sauce around the chicken. Keep roasting as needed until the chicken reaches 165Ā°F in the thickest part of the breast and thigh, without touching bone.
8
Let the chicken rest for 5ā10 minutes, then carve and spoon that creamy au poivre sauce over everything.
What to Serve With Chicken au Poivre
Mashed potatoes are a must for soaking up all of that creamy peppercorn sauce, and Creamy Dreamy Mashed Potatoes or Roasted Garlic Mashed Potatoes are perfect here. Add roasted broccoli or Roasted Carrots for a vegetable, and a basket of 5-Ingredient Dinner Rolls to swipe through any extra sauce.
What People Ask About Chicken au Poivre
What is chicken au poivre?
Chicken au poivre is chicken served with a creamy, peppery sauce. “Au poivre” is French for “with pepper,” and the dish is all about bold black pepper balanced by a rich cream sauce.
What does it mean to spatchcock a chicken?
Spatchcocking means removing the backbone and pressing the chicken flat. It helps the chicken cook faster and more evenly than a whole roasted chicken, and more of the skin gets golden and crispy.
Can I use heavy cream instead of half-and-half?
Yes. Heavy cream makes a richer, thicker sauce, while half-and-half gives you a slightly lighter consistency. Either one works.
How do I know when the chicken is done?
The chicken is done when it reaches 165Ā°F in the thickest part of the breast and thigh, without touching bone. A larger chicken may need extra time, so always check with a thermometer.
Storing and Reheating
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or covered in a 325Ā°F oven until warmed through, adding a splash of chicken broth to loosen the sauce as needed.
This one has become a special-occasion favorite at our house. Every time I make it, someone ends up hovering over the pan with a spoon, sneaking extra sauce before it even makes it to the table.
Spatchcock Chicken au Poivre
Ingredients
For the Chicken
- 1 whole chicken about 4ā5 lbs, spatchcocked
- 2-3 tbsp olive oil
- kosher salt generously, to taste
- freshly cracked black pepper generously, to taste
- 1-2 tbsp One Pot Momma Creole Trinity & Herb seasoning
For the Au Poivre Sauce
- 3 cups half-and-half or heavy cream
- 2 shallots finely diced
- 2 tbsp Dijon mustard
- 3 tbsp sherry cooking wine
- 1 tbsp One Pot Momma Creole Trinity & Herb seasoning
- freshly cracked black pepper generously, to taste
- 1 pinch salt
- 2-3 sprigs fresh rosemary
- chicken broth as needed to thin the sauce
Instructions
- Preheat the oven to 375Ā°F. Remove the giblets and pat the chicken dry. Using kitchen shears, cut along both sides of the backbone to remove it. Flip the chicken over and press firmly on the breastbone to flatten it.
- Pat the chicken dry again. Rub both sides generously with olive oil, salt, pepper, and Creole Trinity & Herb seasoning. Place skin-side up in a large oven-safe braiser or roasting pan.
- Roast uncovered for 20 minutes.
- Meanwhile, combine the cream, shallots, Dijon, sherry, Creole Trinity & Herb, black pepper, salt, and rosemary in a saucepan. Bring to a gentle simmer over medium-low heat, stirring. Do not boil.
- Remove the chicken from the oven and increase the temperature to 400Ā°F. Pour the warm sauce around the chicken, spooning some over the top.
- Roast for 20 minutes, then baste the chicken with the sauce. If the sauce has thickened too much, stir in a splash of chicken broth.
- Roast for another 20 minutes and baste again. Continue roasting as needed until the chicken reaches 165Ā°F in the thickest part of the breast and thigh, without touching bone.
- Rest the chicken for 5ā10 minutes. Spoon the au poivre sauce over the top and serve.
Notes
- Heavy on the pepper! Au poivre is all about that bold, peppery flavor. Freshly cracked or coarsely crushed black pepper makes all the difference.
- Heavy cream vs. half-and-half: Heavy cream makes a richer, thicker sauce, while half-and-half gives you a slightly lighter consistency.
- Keep an eye on the sauce. Add a splash of chicken broth if it thickens too much while roasting.
- Cooking times vary. A larger chicken may need additional time, so always check the internal temperature before serving.
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