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.
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.
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!!!
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
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!
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? 🙏👍
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.
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.
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 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)
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.
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!
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
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.
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.
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.
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
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.
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 🎉
"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!
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.
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.
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!
@@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 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.
Hey I suspect au poivre would go perfectly with a (pink) pork chop, you should try and see who takes the crown And while we're at it, why not test out crispy duck breast too
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!
Thank you
I'm definitely a sauce and gravy person. This recipe is mouth watering, especially with the chives.
Very nice! Well explained, providing details where they matter. Well done
"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.
Made this tonight 100% by the recipe. Easy and delicious!
Just tried this recipe and the schmaltzy savory sauce is everything🤩
Love how you constantly reinvent classics...gotta try this one.
Switching the protein and adding miso isn't reinventing anything lol
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!
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!!!
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
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!
This is one of the best things I’ve EVER EATEN. WOW.
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
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 choice to preserve the crispy ski you worked so hard creating.
Nice recipe. What’s the best oven temperature for braising the chicken?
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?
Molly’s style is so cool, even the trivet is cool!!!!
You braise the chicken in the oven for 8 minutes, but what temp? :)
She doesn't say but likely 350-375
Happy new year, Molly! Just found your channel 1 hour ago (thanks to algorithm?) One new subscriber.
Greetings from the far north of Germany!
“Perfect, no notes” ❌📝 had me screaming 😂
screaming
So Pharrell. So Rosé. So Cali. Love.
@Ppluvr215 4:47
I am going to start using this line 😅
Giggly squad
Very fun and tasty dish. First video discovering ur work. Love it!
What temperature for the oven? Thanks.
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.
what temp does she set on the oven?
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.
this looks so good I'm definitely going to make this this week
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 know it's a weeknight meal but definitely trying this weekend.
How DARE you.
what.
Made it for dinner and was delicious ❤ not dry at all. Soo good!
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?
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)
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.
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!
Looks fantastic- thanks, Molly!
What temperature for the oven?
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.
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
This was so dang delicious! We didn't realize the measurements were included, so we guessed while watching the vid and it worked out.
THe reaction to the pop.. Priceless
Why are half the people commenting here so damn mean? Don't listen to the trolls Molly - you're awesome.
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.
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?
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.
Dominican domplines and paco fish. Basically eggless homemade pasta and canned tomato based sardines for main ingredients. So good.
My first time. Very impressive. Thank you for your teaching.
I love Molly!!! ☺️☺️☺️☺️
This is my dream kitchen 😍😍😍
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.
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.
This looks great, I’ll definitely make it!❤
Very nicely done! Thank you
What temperature should the oven be when you put the chicken in
Another great recipe. Pan sauce was everything but the chicken skin stole the show. Thanks Molly.
Hey, Molly! Where did you get your dining room chairs? I could use some like that.
Genius! Trying this weekend. I ask you, what’s better than crispy chicken skin?
Bravo Molly for your channel
Sold! I will try it! also, nice garden
I wish there was an “Au Poivre” count on screen every time Molly said it
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.
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.
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.
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?
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?
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.
Impressed. Thanks
Excellent!
first! good idea, Molly. can't wait to try it myself.
"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 maybe the best thing I have ever made! Maybe even eaten.
Love the jersey!
This so needed the green peppercorns added
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.
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.
Love it, Molly! But you missed the boat on the obvious . . . Au Poivre WINGS!!!! You said you're a dark meat girl. Give it a go! Wings up!
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.
Awwww it's molly from Bon Apetit. I've missed her
This lines up perfectly with my new-ish inability to afford steak!
MOLLY you owe me an new MacBook.. dropped it when you screamed 😂
Hottest theme song in the food game
I love oh pwahf sauce
Creme fraiche doesnt split tho...does it?
with some pasta wow yummmmy
is this recipe in your new book?
Dang miso is an excellent idea
You scared the sh*t out of me with your scream! 🤣
With Pepper Sauce?
Well, you got yourself another subscriber.
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
I like this person
This channel is heavily undersubscribed
Steak aficionados are circling your block. Stay inside…ha ha. Looks delicious.
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
dank!
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.
Hey I suspect au poivre would go perfectly with a (pink) pork chop, you should try and see who takes the crown
And while we're at it, why not test out crispy duck breast too