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Chicken Au Piovre

This Chicken Au Piovre is a hearty roast chicken dinner featuring juicy brined chicken, crispy golden skin, tender potatoes and a rich creamy black pepper sauce. The sauce is made with shallots, garlic, crushed peppercorns, chicken stock, cream and fresh dill, creating a comforting meal that's perfect for a family dinner or Sunday roast.

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.

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