Spatchcock Chicken au Poivre
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.
Print
Pin
Servings: 4 to 6 servings
Ingredients
For the Chicken
- 1 whole chicken about 4–5 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 375°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 400°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 165°F in the thickest part of the breast and thigh, without touching bone.
- Rest the chicken for 5–10 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.
