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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chicken au Poivre   
    Categories: Poultry, Vegetables, Citrus, Herbs   
         Yield: 4 Servings   
       
         1 tb Whole black peppercorns   
         2 tb Extra-virgin olive oil   
         8    Boned, skinned chicken   
              - thighs (2 pounds)   
              Salt   
         2 tb Unsalted butter   
         2 tb Minced shallot   
         1 c  Chicken broth   
       1/2 c  Heavy cream   
         3    Thyme sprigs   
         1 tb Lemon juice   
         1 tb Fine chopped parsley; more   
              - for garnishing   
              Crusty bread or egg noodles;   
              - (opt) for serving   
       
     Place peppercorns in a small resealable bag. Using a   
     mallet or the bottom of a saucepan, gently crush the   
     peppercorns until coarsely cracked. (Alternatively, you   
     can use a mortar and pestle.) Set aside.   
        
     In a 12" cast-iron or other heavy skillet, heat oil over   
     medium. Season chicken with salt. In two batches, sear   
     chicken until light golden all over, about 5 minutes per   
     batch. Transfer to a plate. Pour off any remaining oil   
     in the skillet.   
        
     Add butter and shallot to the skillet and cook,   
     stirring, until butter is melted and shallot is   
     softened, 1 minute. Add broth, heavy cream, thyme sprigs   
     and cracked peppercorns and mix well, stirring to lift   
     up any browned bits on the bottom of the pan.   
        
     Add chicken (and any accumulated juices), bring to a   
     simmer and cook, turning and basting occasionally with   
     the sauce, 6 to 8 minutes.   
        
     Divide chicken among 4 serving plates and discard thyme.   
        
     Add lemon juice to the skillet and stir until sauce is   
     slightly thickened, about 2 minutes. Season with salt   
     and stir in parsley.   
        
     Spoon the sauce over the chicken and garnish with more   
     parsley. Serve with crusty bread or egg noodles, if   
     desired.   
        
     By: Kay Chun   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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