How to Make Chicken Au Poivre | Chef Jean-Pierre

well hello there friends chicken or puebla chicken breast with the peppercorn sauce stay tuned i'm going to show you exactly how to make it don't forget thumbs up subscribe to the channel and ring that bell stay tuned i'm going to show you exactly how to do it well hello there friends let me show you how to make this uh chicken or poar it's a peppercorn chicken and uh very simple to make it's it's a take off on my stacca pueblo very popular video i think we got like almost two million view on the stack of huawei and it's a fabulous video make it with a steak but you can make exactly the same thing with chicken my face i made it in my restaurant many years ago with chicken chicken or one that's all we're gonna make you i'm gonna show you it's amazing very simple my friends all right first thing i'm going to get the chicken in the oven and then i'll make the sauce we're going to do it in the same pan i'm trying to use less spots so you guys don't have a dishwasher to help you do the dishes right so i got to try to do the same thing that you guys do at home all right so we're going to use a little bit of clarified butter you know after five butter don't worry use the regular butter okay it'll be fine as my fact in this recipe i really wouldn't mind it that much if it burns a little bit because you can use the font in a bit in the middle of it to make your sauce even better i got chicken breasts i cleaned them up and we're going to use a green peppercorn tonight but i'm going to show you if you don't have it don't worry about it you lose black i'm also going to put black peppercorn on top of it and i'm putting a very coarse black peppercorn you see look very coarse black peppercorn you can buy them like that already or you can certainly grind them okay i had a big coffee and great coffee grinder i use this for so look a little salt little pepper and don't be afraid to go heavy in a peppercorn and you hear a lot of people tell you don't put the peppercorn you're gonna burn i don't know where they got the idea from you don't burn peppercorn when it's in the oven for 15 20 minutes don't worry about it it does not burn no matter who who tells you that don't worry about it so we want to wait until the pen is very hot that's very important and we are looking at 365. you got one of those this great you don't have one of those put your hand on it you'll know when it's 365 i promise you and if you're using cooking oil then you see it shimmer a little bit especially olive oil if you're using olive oil that's going to burn really quick so be careful right so we're looking for the temperature then i'm going to serve this with potatoes and carrots just plain butter carrots and butter potatoes very simple we'll go over the potatoes in a minute i am going to use for the sauce while i'm waiting i just got to make sure that i don't yeah i don't go in there with a coho i'm going to use a green peppercorn and a green peppercorn they come in in a can like this and what's the difference between a green peppercorn and a black peppercorn okay yeah i know it's different color but it's the same uh it's the same berry you come from the same tree it's called a pepper negrin true tree um and and well i open up the candy i like it i have this can opener than i use it takes the top off you see just like this right there so what i do is uh i go like this and i get rid of the brine because the brine is good for nothing it's just salt water you want to get rid of the brine and first of all you're never going to use that whole jar my friends you're never going to use that whole jar see to make sure there's no more you're never going to use that whole jar if you use that whole jar you cook him for the church okay and in a big gathering you're never going to need the whole thing so look i did get rid of the uh get rid of the brine which is just salt water right get rid of the wine and you know what i do instead of the brine i put cognac in there yes so now my friends i can take this little type of wear container and i put this in my fridge it'll be there for months nothing's going to happen the cognac is going to please the of them okay so if you want to use green peppercorn that's a good trick you don't want to use green peppercorn don't worry about it just use the black peppercorn gonna be also delicious okay so we're gonna go in now let me check it again my temperature i'm looking at 365 and i'm almost there i'm going to put you know if i turn the heat a little hotter it would it would have come on a little faster than that i'm going to put it in now and remember when you're putting chicken you're putting anything don't touch it you put it in leave it alone leave it alone have you ever noticed when you go on the grill and you put a piece of chicken on the grill put a piece of chicken on the green right and then what happened a minute not even a minute a few seconds like i said let me check it out right what happened it sticks leave it alone let it unstick itself it will i promise you it's going to unstick itself all right so you leave it alone we're going to put peppercorn now this recipe is uh opua means with pepper you don't like that much pepper then don't put that much pepper you don't have to put that much pepper i promise you so pepper right and it's up to you how much pepper you want to put in but don't touch them leave them alone you are going to be amazed at how easily they unstuck themselves i don't know if that's the world about after you leave them alone same thing with the grill two or three minutes the protein releases themselves and you're good to go it won't stick okay i want a little bit of foam to make the sauce so that's why i'm not too worried about it while this is happening my friends i am going to the potatoes let me tell you what i did with the potatoes okay i cut them you know first of all the most important thing but we're putting butter friends if the paro policies are there i'm in trouble um uh the potato i cut i try to buy them the same size if you can do it if you can't just get them about the same size right and and i cut them in wedges you see friends look i cut them in wedges okay wedges that's all and are you going to make wedges cut them in half then cut them in half again and then cut them in wedges you see not rocket science nothing we do in a cooking in a kitchen is rocket science my friend look look at this leave it alone don't touch it i was just checking it to make sure it was okay that's all i was doing uh look the carrots i cut the coyotes my friends i'll have to show you these cuts it's a very simple cut until i show you know i am making a video how to cut all the vegetables how to cut all the fruits i'm doing it and it's going to be released very soon i'm doing it i don't know exactly no no when i'm going to do it i'm going to be doing it so i got the cards already poached they cooked put them in water and then when they're done in water put them in in um when they're done you know i'm going to put them in cold water okay let me let me check the chicken see look it doesn't even stick remember this is not nonstick it doesn't even stick right take it it don't even stick at all don't stick at all because it just doesn't stick if you don't touch it that's the secret right so let me make sure the potatoes are in there my friends put the potatoes in there very simple i am now putting a lot of spices i'm not even putting garlic in there friends the reason why i'm not putting garlic in there my friend is because garlic doesn't go with a peppercorn sauce so that's why i'm not putting it in there but you're welcome to put it in so the carrots same way that i do the green beans same way that i do all my vegetables my friends cook them in boiling water and then put them in ice water the potatoes you don't need to do that the potatoes you just put them in a pan after you cook them they cooked already right i'm just going to brown them that's all i'm going to do i'm going to give them a nice little color that's all i'm going to do nothing much to it okay let's check this out it's beautiful enough now what i'm gonna do my friends i'm gonna take him i'm gonna pop in the oven because i'm gonna use this pen to make the sauce okay it's you can certainly take the whole pan and go in there but i'm gonna use that font right there on the bottom to make my sauce you see if that's a very simple sauce you're not going to believe it put the chicken in the oven don't worry about it we don't want to overcook it though we're not going to overcook it don't worry okay so now salt and pepper in the vegetables friends put all the pepper you know on the uh on the potatoes put a pepper right there on the carrots the carrots are gonna get a little bit of fresh thyme if you have it it's wonderful chop it up cows are very happy with fresh thyme okay very simple a little fresh thyme and butter you want to put garlic in there put garlic in there but you know it doesn't go with that recipe my friends i promise you it just doesn't go so that's why i don't put it in right those potatoes are right there all i'm gonna do and i get them a nice golden brown color very simple in the meantime the chicken is cooking now we're gonna make the sauce this is the sauce then a child could do it no no really look i got the stock right here friends now remember you can't make a good soup without a good stock you can't make a good sauce without a good stock i made a beautiful beef stock my friends and and for those of you that don't want to spend the time to make the traditional you got to make at least the one then i did a souped up you know we do we bought a store about stock and we made it with vegetables you got to check that video out okay look this is why we put two camera here so then you can see this is just very hot panda and now what we're doing my friends we are deglazing all the bits in the bottom of the pan so then antonio doesn't have to do my dishes so much you see i'm scraping everything so i have a clean pan you're not going to believe a simple duck sausage first that when i tell you a child could do this if he has a stock though give the child a stop oh not a fork i'm not ready for that give a child a fork please okay and now we're taking the green peppercorn you don't have to put the green peppercorn if you don't have it but at least now you know you know you may not even like the green peppercorn that's why i said you know what but don't worry about it okay if you want to try it out it's easy buy a job in the can they're not expensive and do what i just did right there they're going to be amazing let's check those potatoes make sure they're good they're going just fine all we want is just a little collar on there that's all we're looking for the cows are down i'm going to turn the heat off so they they go look how beautiful they are that's all we need now look we are reducing the sauce to the right consistency my friends a little bit of cream heavy whipping cream and i like to put a little more extra black pepper again in there and believe it or not this is going to be it this is a sauce my friends then we're going to make and when i tell you a child could do it i was right wasn't i now i'm gonna just put a little bit of parsley on my potatoes because i got it okay and that's all that's all we're gonna do let's cook those potatoes make sure they're nice and golden a little bit of color the chicken is not ready yet we're gonna wait for the chicken to be ready we're gonna cook it remember now what's the right temperature to cook a chicken at 155 160. don't go out there and cooking until you're 180 otherwise you'll overcook your chicken okay so we're going to give it a few minutes for the chicken to cook and i'll be right back i'll put the whole dish together okay friends you remember you got gotta check thermometer get yourself a thermometer now don't be afraid now to check the temp temperature everything right we're looking one 155 no more than that 150 155 don't go under 180 maybe 160 if you have to but that's it that's it all right friends take it out and now you got to let it rest a little bit not not like not like a steak or anything you don't need to is that long but let it rest a little bit this is so little you don't need to let it rest so much to be careful now it's hot stuff so we're going to rest a little bit the potatoes friends then butter i mean how great is that right putting a parsley in there if you have it you don't have it then don't worry about it right and the cows are just happy just the way they are just leave them in the pan the potato they're gonna do their thing okay turn it off boom boom turn that off let's look at the sauce let's look at the sauce now trust me you can make extra of this no no no i'm not getting here make extra this because this you could drink it for certain it's a must rub all over your body after it's not so hard okay now here's what we're gonna do now remember that's like now we're gonna do oh yeah baby come to papa put a bottle in there you don't have to put the butter but again you don't have to drink wine either with dinner you don't do it because you after you do it because you want to and look look look you see remember the heat has got to be off oh i forgot to turn the heat off i'm telling you to do things that i forgot to do myself turn the heat off i forgot everything okay i don't know what's wrong with me sometimes i forget everything do you know how many recipes i've done for you guys then um i forgot the other day i was making the mustard sauce right almost oh so uh salmon with mustard sauce i almost forgot to put the mustard so this time i don't think i forgot nothing i will have to see oh oh i know what i want to do i want to put flour the cell on top of the potatoes flour the celery if you've never had for a little salad because i didn't put any salt and pepper on there so fluttershy is a coarsely salt it's going to give our potatoes a little crunch to it fabulous the plates very simple look first let's cut the breasts let's get a slicer it's probably going to be very hot so i'm done burning myself all right here we go to go we're going to cut it we're going to cut it just in thin slices my friends thin slices okay we're going to be delicate we want to be delicate okay look look i want to show you how beautiful and moist that chicken is look at this this is nice and moist my friends you see not at a dry uh chicken breast than you normally get whenever you go to restaurants okay look look at moist look at that look look at this you see i hope the camera can see this friends you see how moist that is that's the way it's supposed to be okay and this is perfectly cooked my friends don't let them tell you you gotta cook it more no you don't don't let them tell you anything that is wrong okay we don't want to overcook chicken period let me get a plate going here my friends all right let's get the go get the vegetables all right so we're going to put a little and and we're going to try to be delicate try to be elegant if you can be elegant why not you don't have to be like uh they're perfectly cooked you see you got to be somewhat a little bit delicate with this right yes put them in there that's okay they don't have to have a special order right i think they look good like that and then we're going to put the cows right here look at that a child could do this meal friends a child can do this meal okay very simple i did it in front of you in like no time at all right so now look you take that chicken then we cut let me make sure i'm not too far away from for the camera i hope they can see me because sometimes i make it difficult for the camera to capture me and this time i'm going to try not to we're going to put that with a small chicken breast those would be perfect you see my friends this will be perfect right there see look look look see now we're closing it right so you know what i'm going to do let me just clean this board so i can put it right here so then we can see it and then the next thing we're going to do let me just clean up a little bit because this rag now i can't use anymore but right there now the moment this is the best moment my friends remember this it's a the recipe is opuava meaning it's with a peppercorn sauce so we're going to take it and we're going to put it right here just like this be delicate you can put it all over if you want but you know what put the sauce right here put a sauce right here and then the chicken all of a sudden looks elegant you see the idea my friends voila is to be elegant and it's a chicken dinner takes two minutes to make it voila you got it right there my friends don't move don't go anywhere by the way before i forget welcome to all the new subscribers the last month of november i think we got like 40 000 new uh uh subscribers you guys are amazing this channel is exploding and we're having a ball doing it thank you so much for watching i'm daniel it's amazing we're having so much fun and let me tell you oh oh it's amazing and it's so simple a child could do this one i promise you i hope you enjoy the video remember thumbs up if you like it don't forget to subscribe to the channel if you have not subscribed yet and ring that bell thank you for watching we'll see you again next week with another fantastic show [Music]

Channel: Chef Jean-Pierre

Views: 87,972

Keywords: au poivre, chicken au poivre, sauce au poivre, the best chicken au poivre, au poivre sauce recipe, peppercorn sauce, peppercorn sauce recipe, creamy peppercorn sauce, how to make peppercorn sauce, steak au poivre, steak au poivre recipe, chicken au poivre recipe, chicken dishes, easy chicken dinner, chicken breast dinner, classic steak au poivre, chef jean pierre steak au poivre, steak sauce au poivre, steak au poivre sauce, steak au poivre sauce recipe, pepper steak recipe

Id: csMI08n168o

Length: 18min 22sec (1102 seconds)

Published: Thu Dec 09 2021