Prep. Time 10 mins
Cooking Time 25 mins
Yields 4 servings
3 tbsp (45 ml) peppercorn mix (white, black, pink, green, etc.)
6 skinless chicken thighs
4 skinless chicken drumsticks
2 tbsp (28.4 g) butter
2 tbsp (60 ml) vegetable oil
1/4 cup (92 g) finely chopped shallots
1 cup (250 ml) chicken or vegetable broth
2/3 cup (150 g) whipping cream 35 %
Whole black peppercorns
Instructions Preheat oven at 400 °F (200 °C).
Put peppercorns in a small plastic bag and crush with a rolling pin or with a bottle.
Rub chicken pieces with crushed pepper and dredge lightly with flour. In large skillet, sauté chicken pieces in oil and butter over medium heat for 5 minutes on each side, turning a few times. Remove from skillet and place in lightly buttered baking pan. Bake at 400 °F (200 °C) in oven for 15 minutes.
Meanwhile, in same skillet, sauté shallots for 2 minutes, adding butter, if needed. Pour broth in skillet while scraping bottom with a spatula. Bring to boil. Reduce heat and simmer until reduced to half. Stir in cream. Season to taste with salt and cook until sauce thickens.
Serve two or three chicken pieces per person over creamy sauce. Top with black peppercorns and serve with wild rice.