Fine, I'll Say It: Chicken Au Poivre is Better Than Steak Au Poivre
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- čas přidán 20. 08. 2024
- This Vid is Sponsored by Kerrygold!!
This week, Molly puts a twist on a dish we all know and most of us love. We’ve seen her make a mean steak au poivre and let’s be honest- it’s deffff up there. But today, she teaches us how to make CRISPY CHICKEN au poivre with miso and crème fraîche. The addition of miso gives the sauce that umami something that we know and love in red meat, and the crème fraîche (instead of heavy cream) adds a layer of tang and brightness you don’t typically see in traditional steak au poivre. PLUS: she teaches us how to ensure exxxxtra crispy chicken skin bc nobody likes flabby skin. Pinky promise, this is a one you’re not gonna wanna miss!
INGREDIENTS:
PRODUCE
2 large shallots (3 ounces)
5 garlic cloves
1 bunch chives
PANTRY
Kosher salt
Olive oil
1 tablespoon whole black peppercorns
3 tablespoons red or white miso
3 tablespoons dry sherry
DAIRY
3 tablespoons unsalted butter
½ cup creme fraiche
PROTEIN
3 bone-in skin-on chicken legs (quarters) or 6 thighs
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Video Series:
Director: Evan Robinson
Editor: Jordan Hansen
Producaaas: Ben Persky + Sophia Zimmer
Food Styling: Katie Miller
I wrote out the Steps for anyone looking for them. Ingredient list is in the description above.
Season the chicken with salt and pepper ahead of time up to 4 hours - overnight for best results. The recipe will work just fine if you season just before cooking though.
When ready to cook, pre-heat oven to 415º.
Prep: Thinly slice the shallots, garlic cloves, and chives. Portion out the ingredients for the sauce (sherry, miso, creme fraiche, and butter.) Crack peppercorns in a plastic bag with a rolling pin. (don’t fully grind into a powder)
Crisp Chicken:
Set a cast iron pan over medium high heat and add olive oil. When the oil just starts to smoke, add the chicken skin side down. (Tip: use another pan to weigh down the chicken to get even browning.) Once the skin has turned golden brown, remove and reserve on a plate with the skin side up to preserve crispiness.
Make sauce:
In the same pan you cooked the chicken, set the heat to medium-low and add the butter, shallots, garlic, and peppercorns into the pan. Do not cook to golden brown, only sweat the ingredients to prevent the garlic from turning bitter. After a few minutes whisk and mash miso and sherry into the pan. Once Sherry has cooked off, whisk in 1/2 a cup of water to make a braising liquid for the chicken.
Braise the Chicken:
Add chicken back into the pan and place into the oven for 8 minutes. Cook until the meat reaches your desired temperature. Allowing thigh meat to reach somewhere between 175° and 190° will give you more tender meat because the connective tissues have longer to break down. Be sure to check your liquid levels in the pan as it roasts. If too much liquid has evaporated, add more water.
Finish the Sauce:
Once the chicken has reached your target temperature, take out of the pan and set aside. Off heat, add in creme fraiche and chives to prevent the cream from splitting. Place the chicken back in the pan and serve, or plate the chicken and sauce as you wish.
Wow dude, thanks!!!
Thank you!
"You don't get crispy chicken skin on steak" wise words.
It begs the question though why no french chef has tried stuffing a steak into a whole chicken skin and then searing it.
I've seen the french cook something inside of a pig bladder, surely a chicken skin is a better idea.
I'm definitely a sauce and gravy person. This recipe is mouth watering, especially with the chives.
“Perfect, no notes” ❌📝 had me screaming 😂
screaming
So Pharrell. So Rosé. So Cali. Love.
It’s the new year, so why don’t we move on from “had me screaming”
@@Ppluvr215 4:47
I am going to start using this line 😅
Just tried this recipe and the schmaltzy savory sauce is everything🤩
Made this tonight 100% by the recipe. Easy and delicious!
Hey, just here to say that I just came across your channel after being a really big fan of your test kitchen episodes and just wanted to say that I missed your energy and passion towards food. I can really tell that you're passionate and relaxed about cooking (kind of a cooking nerd?) which makes these videos so nice to watch. Random comment, I love how you abbreviate food, love Brad vibes. Keep this up, loving it!!!
Never commented on a Molly Baz video before, though always (with the strong exception of the self-immolation fiasco at BA) have been a fan. Definitely making this for friends on our next camping trip. Cheers and thanks!
I made this recipe for my wife and her parents, and it was SO good!
Did your wife's boyfriend enjoy it also?
@@RandomRabbit007I can smell you through my screen
What do I smell like?@@butanefuel47
Made this with a celeriac purée and it was epically great. The only thing I’d change is the temp for the chicken. I had really uneven cooking at 425 so I think next time I’d go a little lower and a little slower.
I rewound the video a couple times and didn’t hear the temperature. Is that what she cooked the chicken at 425 for 8 minutes? Or did you make an executive decision and that’s what you decided to do? 🙏👍
I didn't catch the temp either.
Maybe 350°F?
sooooo yummy! did mine. w thighs and it turned out amazing! did oven on 425 and they were done perfectly in the 16 min cook time!
This is one of the best things I’ve EVER EATEN. WOW.
Love how you constantly reinvent classics...gotta try this one.
Switching the protein and adding miso isn't reinventing anything lol
Always enjoyed Molly's work on, correct me if I'm wrong, BA? Awesome to see her doing her own thing now, with the freedom to express her own style. The editing was on point as well. Never thought about Au Poivre chicken but now I think I've gotta try it. Love the pivot to creme fraiche as well, I'm sure the tang goes well with chicken. The recipe I use adds lemon juice anyway, so I'm curious how it would turn out. Great video!
we stan Molly Baz because she was the first to leave BA after the whole controversy came out, particularly she didn't know that some of her colleagues were not getting paid for video performances and it didn't sit with her and she didn't stand for it and resigned, and that's why she's a queen
I know it's a weeknight meal but definitely trying this weekend.
How DARE you.
what.
Made this yesterday, and it was delicious! Added some whole cherry tomatoes to the pan for the last 8 minutes in the oven and made some triple cooked fries to go with it. Big success 🎉
Who triple cooks fries?
You braise the chicken in the oven for 8 minutes, but what temp? :)
She doesn't say but likely 350-375
Subbed in lemon juice and a bit of zest in for the sherry. It was sooo good. Will try it with the sherry next time I have it on hand
My understanding, and experience, is that crème fraiche doesn’t split when heated like sour cream. Anyway, looks yummy and I’ll definitely be making it.
Fantastic recipe! Just an amazing sauce, and it works perfectly with chicken. I made some simple steamed spinach on the side, figuring we just needed something simple to put the sauce on, and it was like creamed spinach on steroids. I made only one substitution. I don't like buying a whole tub of miso only to use a couple of tablespoons, so I used mustard. Finally, I'd note that you should definitely follow the instruction to crisp the chicken on moderate to low heat. It takes some time, but the chicken skin was the crispiest and tastiest I've ever produced. I used skin on boneless thighs.
Just made this and it’s one of the best things I ever made. My wife says it’s definitely the best I ever made. Gonna make it again, do a video and send it to you.
What temperature was your oven ??
@@natessliceoflife 425. i cooked it about 10 minutes longer as well
@@WinstonMcfarlane appreciate it. Cooking it right now with some mash potatoes and asparagus
@@natessliceoflife np. I know it will taste good. Have a great evening
@@WinstonMcfarlaneSo 18 min total for your oven?
I wish there was an “Au Poivre” count on screen every time Molly said it
Perfect choice to preserve the crispy ski you worked so hard creating.
I literally would eat au poivre sauce with just my hands .. cant wait to make this. (I riffed on your broc bolo recipe with chicken and green beans and lots of of lemon … so good…. Always here for riffs using chicken)
Looks fantastic- thanks, Molly!
Just made this last night with some bacon-fat roast potatoes and shed a solitary tear of joy.
bacon fat roast fingerlings, crispy, our favorite potato of late. I just par boil, roll around in a sauce pan with butter, salt and some garlic till crisp.
Molly’s style is so cool, even the trivet is cool!!!!
Very fun and tasty dish. First video discovering ur work. Love it!
Just made this today, it was a dream sitch. Thanks! We re now high off of poivre, merci beaucoup!
What temp did you bake the chicken at?
Happy new year, Molly! Just found your channel 1 hour ago (thanks to algorithm?) One new subscriber.
Greetings from the far north of Germany!
We made this yesterday and it was absolutely fantastic! Thank you...
Why are half the people commenting here so damn mean? Don't listen to the trolls Molly - you're awesome.
this looks so good I'm definitely going to make this this week
Made this on a whim tonight. Didn't have shallots, chives or creme fraische. Subbed a couple of things and it still came out awesome. Really want to try it with the shallots and chives.
Made it for dinner and was delicious ❤ not dry at all. Soo good!
"miso is not traditional": seems the sauce overall is not as conventional as the traditional sauce (which is deglazed cognac, beef stock, cream, green peppercorn and black peppercorns coated on steak). But the chicken and sauce is an interesting alternative that I'll be trying!
This was so dang delicious! We didn't realize the measurements were included, so we guessed while watching the vid and it worked out.
Preheat your oven to 425!
Just made it with 9 chicken thighs instead of the three legs. Absolute perfection, thank you!!!
I’m absolutely making this.
Yo this was so good that i made it twice in the span of 3 days. Both times had a little extra sauce, mixed it with some pasta and leftover beef i had on hand to make a simplified stroganoff for the next day. Thanks for the recipe, Molly!
Dear Editor: Thank you for changing the font! It is way easier to read then the groovy orange font used in past videos.
This looks great, I’ll definitely make it!❤
Another great recipe. Pan sauce was everything but the chicken skin stole the show. Thanks Molly.
My first time. Very impressive. Thank you for your teaching.
The emphasis on the "buttload" of chives was a true unti of measurement....
that certainly is a lot of chives
probably trying this sauce this weekend... Kudos for the video :D
what temp does she set on the oven?
THe reaction to the pop.. Priceless
Charming and rightly simple as this dish should be. This will inspire a developing cook to break new ground. The lighter fare of chicken will make the compounding of the flavor elements more obvious than with Steak.
before the Spanish, French & Portuguese arrived into south east Asia with chillies (and tomatoes) from Sth America, white peppercorns were the spiciness that gave their food the heat and zing
Also garlic and ginger. Peppercorns were very expensive and mostly for the wealthy.
The most impressive part of this video is your magnificent monstera plants, holy moly.
Nice recipe. What’s the best oven temperature for braising the chicken?
Dominican domplines and paco fish. Basically eggless homemade pasta and canned tomato based sardines for main ingredients. So good.
Parigi in Dallas makes a heavenly chicken au poivre (only place I've seen it). So excited to see this here!
It’s been done. She quasi ripped it off.
This lines up perfectly with my new-ish inability to afford steak!
Hottest theme song in the food game
MOLLY you owe me an new MacBook.. dropped it when you screamed 😂
Sold! I will try it! also, nice garden
What temp should the oven be?
Oven temp doesn't matter so much as the internal temp of the chicken. Get an instant read thermometer if you don't have one :) You could bring the chicken to temp very slowly for a more uniform cook. That said, many will bake chicken at 325 to 350 degrees F. When you cook with higher heat, you get more of a temp gradient through the meat. Searing is an extreme example of this. When you cook at lower temps, you get more uniform cooking. Think sous vide. Google ideal cooking temps for white vs dark meat for chicken. Also see What's Eating Dan video for cooking chicken breast to perfection and reference the cooking time vs temperature resource from that video for food safety to get the best balance between tender chicken that's safe to eat
@@jeffreyschmidt3997 I largely agree with your recommendation of an oven temperature of 325 to 350 degrees F. I suspect that her oven temperature was higher (400 or 425?) based on only cooking it for 16 minutes total.
This so needed the green peppercorns added
This is my dream kitchen 😍😍😍
Very nicely done! Thank you
I love Molly!!! ☺️☺️☺️☺️
I love oh pwahf sauce
Bravo Molly for your channel
I can see how that's a winner, even if I do love a steak.
Genius! Trying this weekend. I ask you, what’s better than crispy chicken skin?
This was maybe the best thing I have ever made! Maybe even eaten.
Awwww it's molly from Bon Apetit. I've missed her
making this for my golden globes watchparty!! thanks for sharing the recipe!!
hi updating to say this recipe is incredible! i used boneless skinless chicken breasts (sorry molly) bc it's what i had and not only were they delicious, they weren't overcooked or dry! the sauce is insane.
What did you think of the golden globes?
What temperature for the oven? Thanks.
first! good idea, Molly. can't wait to try it myself.
Impressed. Thanks
Well, you got yourself another subscriber.
I have been doing cream sauce for chicken since I was like 12. Never done it with steak, lol, unless I’m doing a side of prawns in cream sauce.
What would be a good side for this? Plain rice or pasta? Tiny potatoes? Any veg or does something pair with this really well?
I was thinking tiny potatoes would be really good with all that extra sauce you'll have on the plate
Garlic breads? To absorb the residual sauce, maybe?
(1) roasted green beans and smashed potatoes (2) warm artichoke-farro salad [ I really wanted artichokes with this...just don't make the same recipe as you might pull up when googling that...make it better...no balsamic, only fresh citrus ] 😉
@miseentrope oooh green beans would be perfect with this, I bet. Even just blanched.
@@ellioto8708 green beans are tradish (as Mols would say). They bring supporting actor without stealing the scene. 🙂
What temperature for the oven?
Excellent!
Can’t wait to try this!! Have you ever had breaded and deep-fried chicken skin? Every pound consumed takes a year off your life expectancy. Totally worth it.
when i saw the timer going i was thinking "8 hours in the oven??"
You scared the sh*t out of me with your scream! 🤣
Steak aficionados are circling your block. Stay inside…ha ha. Looks delicious.
Dang miso is an excellent idea
This channel is heavily undersubscribed
Randy's Dinner has chicken fried chicken for breakfast. I thought ot was funny when I raad it. But after eating it...yeah that's really really good.
Love the jersey!
Can report it’s amazing
love me some 2024 Moooolllllyyyyy Baaaaaaaaaazzzzzz
with some pasta wow yummmmy
wow you are so brave for saying this
Molly Baz is a monster. She can't be kept down.
I like this person
If that 8 time-lapse was real, your sun moves a lot faster than mine lmao jokes aside making this tomorrow, and as always love you Mols. And of course Tuna xoxox. Always go back a rewatch old BA vids (without Rappaport) and it's so nostalgic.
I wanna make this tomorrow
Au poivre sauce w fries ftw
What would be a good wine pairing for this less typical chicken au poivre? I would like to hear some informed suggestions from some educated palettes.
I’m so glad that no one can hear the noises I’m making at that sauce! It seems like I’m being completely inappropriate!
Fine, I'll Say It: Chicken Au Poivre is Better Than Steak Au Poivre, FIGHT ME !
Fixed the title.
Dudde that kitchen is such a vibe. Loved your stuff on Bon Appetit (Brad Leone is the GOAT) and I'm so glad to see the people coming out of that space extending their careers to more solo projects. Sucks that Bon Appetit fell down the hole it did (still don't really know the full story other than toxic work environment), but good riddance! The people that made that channel great are still thriving and cooking - thats what matters!
It was Bon Appetit not ATK
@@merie7920 I am a fraud and a liar. Thankyou for setting me straight!
I Edited my previous comment with the correction. Legit thanks for correcting me :D
i would add some lemon to it, looks delicious !!
I’m adding lemon and using heavy cream because creme fresh is too expensive!!
4:47 chill you blew my eardrums out