One-Pot Mushroom Chicken Au Poivre
This One-Pot Mushroom Chicken au Poivre is a cozy, elevated dinner that’s super easy for a weeknight. Tender, golden-seared chicken is simmered with earthy mushrooms in a creamy, peppercorn-infused sauce for a French-inspired meal that feels restaurant-worthy without the extra dishes. Serve it with rice, mashed potatoes or buttered noodles to soak up every last bit of the delicious sauce. If you’re looking for an easy one-pot chicken dinner, this creamy mushroom chicken recipe is sure to become a new favorite.
for the Chicken:
4 lb whole chicken
6 thyme leaves
3 whole garlic cloves
3 tablespoons extra virgin olive oil
1 yellow onion, thinly sliced
8 oz baby bella mushrooms, thinly sliced
Kosher salt
Course ground black pepper
for the au Poivre Sauce:
2 tablespoons sherry
3/4 cup heavy cream
1/4 cup chicken broth
method:
Preheat the oven to 425F.
Pat the chicken dry and season generously with salt and pepper. Stuff the cavity with the thyme and whole garlic cloves. Tie the legs together with kitchen twine and tuck the wings behind the chicken to help it roast evenly.
Add the onion, mushrooms, 1 teaspoon salt and the extra virgin olive oil to the bottom of a dutch oven or oven safe pot and toss with tongs until fully coated with the oil. Set aside.
Nestle the chicken into the pot breast side up and roast uncovered for 1 hr 15 minutes or until it temps 165F at the thickest part of the chicken breast and at the thigh.
Carefully transfer the chicken to a cutting board to rest, leaving the drippings, onions, and mushrooms in the pot to use for the sauce.
Transfer the Dutch oven to the stovetop over medium heat. Add the sherry and simmer for 3 minutes, scraping up the browned bits from the bottom of the pot with a wooden spoon. Stir in the chicken broth and heavy cream and simmer for 3–4 minutes, until the sauce has thickened slightly. Stir in the ground black pepper and season with salt to taste (I usually add just a pinch).
Remove the sauce from the heat and spoon it over the carved chicken. Serve with rice or your favorite vegetable, such as green beans, broccoli, or asparagus.
One-Pot Mushroom Chicken au Poivre
This One-Pot Mushroom Chicken au Poivre is a cozy, elevated dinner that’s super easy for a weeknight. Tender, golden-seared chicken is simmered with earthy mushrooms in a creamy, peppercorn-infused sauce for a French-inspired meal that feels restaurant-worthy without the extra dishes. Serve it with rice, mashed potatoes or buttered noodles to soak up every last bit of the delicious sauce. If you’re looking for an easy one-pot chicken dinner, this creamy mushroom chicken recipe is sure to become a new favorite.
Ingredients
Instructions
- Preheat the oven to 425F.
- Pat the chicken dry and season generously with salt and pepper. Stuff the cavity with the thyme and whole garlic cloves. Tie the legs together with kitchen twine and tuck the wings behind the chicken to help it roast evenly.
- Add the onion, mushrooms, 1 teaspoon salt and the extra virgin olive oil to the bottom of a dutch oven or oven safe pot and toss with tongs until fully coated with the oil. Set aside.
- Nestle the chicken into the pot breast side up and roast uncovered for 1 hr 15 minutes or until it temps 165F at the thickest part of the chicken breast and at the thigh.
- Carefully transfer the chicken to a cutting board to rest, leaving the drippings, onions, and mushrooms in the pot to use for the sauce.
- Transfer the Dutch oven to the stovetop over medium heat. Add the sherry and simmer for 3 minutes, scraping up the browned bits from the bottom of the pot with a wooden spoon. Stir in the chicken broth and heavy cream and simmer for 3–4 minutes, until the sauce has thickened slightly. Stir in the ground black pepper and season with salt to taste (I usually add just a pinch).
- Remove the sauce from the heat and spoon it over the carved chicken. Serve with rice or your favorite vegetable, such as green beans, broccoli, or asparagus.