Chicken au Poivre
Source of Recipe
The New York Times Cookbook
List of Ingredients
4 large whole chicken breasts, the larger the better
Salt
1 tablespoon coarsely ground pepper
6 tablespoons butter
1 cup thinly slice onion
1 cup thinly sliced carrots
1 clove garlic, crushed
2 tablespoons flour
1/2 teaspoon dried thyme
1 bay leaf
3 tablespoons finely chopped parsley
1/2 cup coarsely chopped leeks, optional
1 cup dry vermouth
1/2 cup heavy cream
1 cup fresh or canned chicken broth
1 tablespoon imported mustard, such as Dijon or Dusseldorf
1 tablespoon chopped chivesRecipe
1. Skin, bone and halve the chicken breasts. Sprinkle the pieces with salt and pepper.
2. Melt the butter in a skillet large enough to hold the pieces in one layer. Add the onion, carrots, and garlic and cook, stirring, for about 10 minutes without browning. Sprinkle with flour and stir to blend. Arrange the chicken pieces, boned side down, in the skillet and sprinkle with thyme, bay leaf, parsley, celery and leeks, if used. Cover closely and let cook for 5 minutes. Add the vermouth, cream and broth and cover once more. Simmer for 20 minutes.
3. Remove the chicken pieces to a platter and keep warm. Spoon and scrape the sauce into the container of a food processor or blender and blend to a fine puree. Return this sauce to a saucepan and add salt to taste. Add the mustard, stirring, and remove from the heat. Sprinkle with chivves and pour the sauce over the chicken. Serve hot. Yield 8 servings.
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