Fine, I'll Say It: Chicken Au Poivre is Better Than Steak Au Poivre
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- Опубликовано: 28 сен 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
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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.
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
“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 😅
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?
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!
You braise the chicken in the oven for 8 minutes, but what temp? :)
She doesn't say but likely 350-375
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.
I wish there was an “Au Poivre” count on screen every time Molly said it
what temp does she set on the oven?
Molly’s style is so cool, even the trivet is cool!!!!
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?
Looks fantastic- thanks, Molly!
Why are half the people commenting here so damn mean? Don't listen to the trolls Molly - you're awesome.
What temperature for the oven? Thanks.
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.
We made this yesterday and it was absolutely fantastic! Thank you...
Dear Editor: Thank you for changing the font! It is way easier to read then the groovy orange font used in past videos.
Made it for dinner and was delicious ❤ not dry at all. Soo good!
Preheat your oven to 425!
Just made it with 9 chicken thighs instead of the three legs. Absolute perfection, thank you!!!
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
Dominican domplines and paco fish. Basically eggless homemade pasta and canned tomato based sardines for main ingredients. So good.
I’m absolutely making this.
Just tried this recipe and the schmaltzy savory sauce is everything🤩
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.
My first time. Very impressive. Thank you for your teaching.
This looks great, I’ll definitely make it!❤
Another great recipe. Pan sauce was everything but the chicken skin stole the show. Thanks Molly.
Genius! Trying this weekend. I ask you, what’s better than crispy chicken skin?
The most impressive part of this video is your magnificent monstera plants, holy moly.
I can see how that's a winner, even if I do love a steak.
I love oh pwahf sauce
I love Molly!!! ☺️☺️☺️☺️
Awwww it's molly from Bon Apetit. I've missed her
Excellent!
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.
first! good idea, Molly. can't wait to try it myself.
Love the jersey!
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.
You scared the sh*t out of me with your scream! 🤣
Steak aficionados are circling your block. Stay inside…ha ha. Looks delicious.
I wanna make this tomorrow
Can you use chicken brother or any brother instead of water?
You can and should use whatever you're curious to try. As Chef John may have said: you are the boss, of your au poivre sauce.
wow you are so brave for saying this
I like this person
Molly Baz is a monster. She can't be kept down.
when i saw the timer going i was thinking "8 hours in the oven??"
i would add some lemon to it, looks delicious !!
I’m adding lemon and using heavy cream because creme fresh is too expensive!!
Whipping this up tonight sans the miso because I just can’t and Je ne say why
All these Negative Nancy's with their rude comments are clearly just not happy humans. If you don't like it, go watch something else. Anyway - I made this last night and it was incredibleee. Sauce is insane. Husband said it's the best chicken he's ever had. I took the chicken out of the fridge and salted it an hour ahead of cooking and it was perfect. I tried the sauce as is, and then tried it with a squeeze of lemon - both excellent, I personally preferred the brightness of the lemon.
She’s gorgeous
I do make a chicken recipe similar but not a sauce this good. One question: Why not use an instant read thermometer to determine when the chicken comes out of the oven? I guess because Molly is a pro she doesn’t need the thermometer but, I do.
Dark meat chicken can handle 'over' cooking more than white meat, so you can just cook it till it looks done, by firmness and clear juices. I actually cook it more than the minimum required - I prefer it a bit firmer and drier. I definitely use a thermo on white meat because I don't want to cook it one degree above 165F - I want it as moist as possible.
@@kindabluejazz Agree that dark meat can handle over cooking much better than white meat, but dark meat will (eventually) dry out from over cooking. Your preference for “firmer and drier” is fine. My point is that if you have an instant read thermometer (and everyone that aspires to be a good cook should) you should use it to get the desired degree of doneness and no more.
@@talowry Good cooks have learned to identify done-ness by experience. That's the way it was done for 1000s of years before electronic gadgets existed. The standard way to know when chicken is done is by pinkness, but I'm color blind, so white meat was especially hard for me, and motivated me to get a thermo so I could enjoy moist chicken breasts without getting sick. I rarely need to check dark meat, it's just obvious when it's done to my liking, because I've been cooking it probably twice a week for 25 years. I can only imagine someone that does it dozens of times a day. I can also tell if pasta is done just by how much it wiggles when in the water.
Forget the oven,It’ll do fine on the hob, till nearly done both sides, add onion and garlic halfway through the second side take out chicken and stick it under a warm grill when the onions have got to where you want ‘em, continue making the sauce.
ok I'm totally down for chicken au poivre. However, girl you are killing me eating on that white couch.
Fine, I'll Say It: Chicken Au Poivre is Better Than Steak Au Poivre, FIGHT ME !
Fixed the title.
Happy to see Molly graduated away from toxic BA.
Kinda like the poor man’s Sydney Sweeney I’m into it
Just guessin' but is there something else cooking in the oven, IYKWIM.
Omg what? I didnt know Molly had a channel.
Editing is brutal, holy shit. That constant in and out on the main view. Gees.
Sorry to be that guy, but it made watching this tough
Do not play the drinking game for every time she says au poivre!
If you broil the chicken breasts properly, they won't dry out. Takes a bit of practise, but it's not impossible.
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. 🙂
I just salted my quarter leg thighs wish me luck
okay molly, au poivre sauce has no garlic.
Jerky editing is driving me a little nuts.
D I O S A.
Steak au poivre is definitely a million times better than pepper chicken...
Looks good. That’s not an Au Poivre.
How dare you make such a claim ! ✌🏼only joking 🙃
If you're going to call it "au poivre sauce" might as well call it "sauce au poivre" as you would in french (source : am baguette)
Is this the same girl from bone apple teeth?
Yep
good recipe idea, annoying commentary
Fine, I’ll say it. Molly was better at BA.
I bet you say a lot of foolish things.
@@kindabluejazz only foolish people think so.
@@toddupchurch1028 No, you do! Ha, ha! [now you continue the 6 year old's childish retort of just repeating back insults]
Why did crushing black pepper need a quirky hack? Let's not unnecessarily use plastic.
wtf is this title, a fall out boy song?
Whenever I watch chefs online or on tv, I always see them handle raw meat then grab a salt shaker or pepper grinder or whatever without washing their hands. Literally will put down a piece of beef then immediately pick up and start grinding pepper. I don't understand that since at home i'm CONSTANTLY washing my hands while cooking, especially after handling anything raw. I get that it's a cooking show and you don't want to show yourself washing your hands 83 times per video, but if that were a concern then the handwashing could just be taken out in the editing room. Anyway, since it's SUCH a common thing to see a chef handle other items immediately after putting down raw meat, it must be standard practice.
My question is How is that sanitary? Is there something I don't know? Do all of these chefs just have salmonella and e-coli and whatever other bacteria hanging out with them and growing/spreading in their kitchen constantly? What am I missing?
I'd love an actual answer since I bet a lot of people have noticed the same thing and have the same question.
Because it's not nearly as big a problem as many think. If you have fresh meat, it's very unlikely to even have anything bad on it, so touching is not a problem. If there was something on it, the amount you transferred just by touching is minuscule. Modern animals and butchery are way more advanced then it used to be in the 70s and 80s. Now, everywhere along the food chain people are testing, testing, testing. The real problem would be eating an entire chunk of rotten/infected meat, like leftovers that were un-refrigerated.
@@kindabluejazz I’m sure you’ll let me know that you’ve been an executive chef at the highest-end restaurant on Earth for 8262663 years, but honestly I’m not looking for opinions from randoms. Your answer might be 100% spot-on perfect, but come on, how do I know that’s not just an opinion? That’s why I asked a chef. She would know. And she might have the exact same answer you gave. Idk. But come on. I wasn’t asking you. I wasn’t asking randoms in the comment section.
@@None0fYourBusiness Try doing your own research, like actual reading of biology, chemistry, immunology, food science and medical journals. Chefs are not scientists, they each have different levels of understanding just like anyone else. I've done my own research into this, and these are my conclusions.
@@kindabluejazz You're doing exactly what I said you'd do, which is claim expertise. That's exactly what you're doing by claiming to have read all these scientific studies and papers, etc. You are a random in a comment section. Please be quiet.
@@None0fYourBusiness Yikes, I just suggested you do your own research, and then said I've done that to **my own** satisfaction. I never claimed any kind of universal expertise. You've twisted my words to fit your own paranoid preconception of someone you hate, yet you actually know nothing about me, and offered absolutely no information to challenge anything I said. It seems no matter what I say you'll find a way to turn it into a battle and claim the high ground. And who do you think you are to presume you have the authority to tell me to be quiet? You sound like a sad and troubled person.
I am sure its fine but no because chicken has less flavor than beef.
Who’s the jerky camera person? Zooming in and out for no reason is annoying!
Fire your video editor!
No chef you’re blasting chemicals into the pepper. Nice recipe
No its not. You’ve always been C tier
Please stop zooming and panning or whatever your editor is trying to make this more “watchable”. I’m watching this for Molly, not because I have a low attention span.
difficult to explain how you should pronounce “au poivre”. found it difficult what you were making “au pwaffff”. in the “au poivre” there should be a soft “v”, an “rrrr” and an “uh” at the end. but the recipe looks delicious
by the way, i subscribed because was missing you for a long time!
Dark meat girl huh...
A garlicy cream sauce? Seriously?
Why on earth would you f*** up this beautiful classic french dish with the obscene amount of five garlic cloves when there are exactly zero garlic cloves required? Five for that amount of sauce are an insult to the human palate in any context, but here it´s even more absurd as there should be no garlic at all.
So, there is no broth, no demi glace, no sauce espagnol, shortcuts at this stage would have been possible, but this should be the core of this dish, instead we have miso, heavy cream and allium in all it´s forms and loads of it. Maybe it´s nice, even though i doubt it, but what does this have to do with the well known classic "au poivre"?
What next, garlicy french toast topped with garlicy custard? Do whatever you like, obviously you´ve got your fans, down their in their caves where hopefully no one smells their breath, but don´t you ever call it "au poivre", sweetheart!
Who beats a stone counter like that?
A spoiled rich girl.
@@majcrashwhat's your problem? Who are you and what reason do you have to say she's spoiled? Go troll elsewhere
@@jeffreyschmidt3997 If you can abuse something expensive, you are a bit spoiled. She's a very talented chef, however. I'm glad for all her success.
She lightly crushed peppercorns in a plastic bag with a wooden rolling pin, she didn't break up rocks with a steel hammer. If the bag and rolling pin were unharmed, I'm sure the stone countertop is fine. Sheesh, the ignorance and pent up judgement just boiling to get out of some people.
@kindablue1959 I'm sure you're referring to your own pent-up anger judging by your response. I merely asked, "Who does that?" I am in the construction business. I build houses. It is a damn foolish thing to do. Counter's are not made for impact. You can cut on them. You can prepare dough on them, but you can not smack them without risking, causing existing fissures to become cracks. Good luck with your anger issues. Thank you for your input.
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.
"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!
I know it's a weeknight meal but definitely trying this weekend.
How DARE you.
what.
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
Made this tonight 100% by the recipe. Easy and delicious!
Love how you constantly reinvent classics...gotta try this one.
Switching the protein and adding miso isn't reinventing anything lol
What temperature for the oven?
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!
Nice recipe. What’s the best oven temperature for braising the chicken?
This channel is heavily undersubscribed
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!!!
Drop your skincare routine.
This is one of the best things I’ve EVER EATEN. WOW.