Chicken Au Piovre
About the recipe
This Chicken Au Piovre is the kind of comforting meal that feels impressive without requiring complicated ingredients. The brining step helps give the chicken juicy, flavourful meat, while the creamy black pepper sauce adds a rich and slightly peppery finish to every bite. The potatoes cook in the same roasting dish, making them especially delicious as they absorb the sauce and chicken juices. It is also a wonderful recipe for serving a family or a small gathering, since everything comes together in one hearty roasting dish.
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Chicken Au Piovre
Ingredients
- 1 Whole chicken (about 1.5–2 kg, 3.3–4.4 lb)
- 2–3 tbsp Olive oil
- 1 ½–2 tsp Salt (plus more for the brine and sauce)
- 1–1 ½ tbsp Freshly ground black pepper
- 1 tsp Paprika
- 500–700 g Potatoes (peeled and cut into chunks)
- 2 tbsp Butter
- 2 Finely chopped shallots
- 4 cloves Minced garlic
- 1 ½ tbsp Lightly crushed whole black peppercorns
- 1–2 tbsp Freshly cracked black pepper
- 250 ml Heavy cream
- 250 ml Chicken stock
- 1–2 tbsp Chopped fresh dill (plus extra for garnish)
- 1–2 tbsp Chopped fresh cilantro/coriander (for garnish)
For the brine:
- 2–3 litres Water
- 100–150 g Salt
Instructions
- Place the whole chicken in a large container with 2 to 3 litres of water and 100 to 150g salt. Refrigerate for several hours or overnight. This helps season the chicken throughout and keeps the meat juicy during roasting.
- Remove the chicken from the brine and rinse it thoroughly. Pat it completely dry with paper towels. For crispier skin, leave the chicken uncovered in the refrigerator for several hours or overnight to allow the skin to dry further.
- Rub the chicken all over with olive oil, then season generously with salt, freshly ground black pepper and paprika. Make sure the seasoning is spread evenly over the skin.
- Place the seasoned chicken in a roasting dish and roast at 200°C / 400°F. Cook until the chicken is mostly done and the skin is nicely browned. Cooking time will vary depending on the size of your chicken, so use an instant read thermometer to check the thickest part of the breast or thigh.
- While the chicken is roasting, peel and cut the potatoes into chunks. Boil them in salted water until partially cooked but still firm enough to hold their shape. Drain well and set aside.
- Melt the butter in a pan over medium heat. Add the chopped shallots and cook until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Add the lightly crushed black peppercorns and freshly cracked black pepper. Stir briefly to release their aroma and deepen their flavour.
- Pour in the chicken stock and heavy cream, then season with salt to taste. Let the sauce simmer gently for several minutes so it can reduce slightly. Stir in the fresh dill towards the end.
- Remove the chicken from the oven and arrange the parboiled potatoes around it. Pour the creamy peppercorn sauce over the potatoes and around the chicken, making sure the potatoes are well coated.
- Return the roasting dish to the oven and continue cooking until the chicken is completely cooked through, the potatoes are tender and the sauce is bubbling and slightly thickened. The chicken should reach at least 74°C / 165°F in the thickest part.
- Remove the chicken from the oven and let it rest for 10 to 15 minutes before carving. Finish with fresh dill and chopped cilantro or coriander, then serve with the creamy potatoes and peppercorn sauce.
Video
Tips & Tricks
Dry the Skin Thoroughly: After rinsing the chicken, pat the skin very dry. Leaving it uncovered in the refrigerator for a few hours helps remove excess moisture and encourages better browning and crispier skin.
Use a Thermometer: Cooking time depends on the size of your chicken. Rather than relying only on the clock, check the thickest part of the breast or thigh with an instant read thermometer. The chicken should reach at least 74°C / 165°F.
Don’t Skip the Crushed Peppercorns: The combination of lightly crushed peppercorns and freshly cracked black pepper gives the sauce more texture and a deeper pepper flavour.
Adjust the Sauce: If the sauce becomes too thick, add a small splash of chicken stock. If it is too thin, allow it to simmer for a little longer until it reaches your preferred consistency.
Let the Chicken Rest: Allow the chicken to rest for 10 to 15 minutes before carving. This gives the juices time to redistribute, helping keep the meat moist.
FAQs
Can I brine the chicken overnight?
Yes. Brining overnight is a great option and allows the chicken to become thoroughly seasoned. Keep it refrigerated throughout the brining process.
Can I skip the brining step?
You can, but brining adds flavour and helps keep the chicken juicy. If you are short on time, you can use a shorter brining period instead.
Can I make the peppercorn sauce ahead of time?
Yes. The sauce can be prepared ahead and refrigerated. Gently reheat it before adding it to the roasting dish. If it thickens too much, loosen it with a splash of chicken stock.
How do I store leftover Chicken Au Piovre?
Allow the chicken, potatoes and sauce to cool before transferring them to airtight containers. Refrigerate and enjoy within 3 to 4 days.
Can I freeze the Chicken Au Piovre?
The chicken and potatoes can be frozen, although the creamy sauce may change texture slightly after thawing. For the best texture, store the sauce separately if possible.
