A few months ago, I bought some green peppercorns for a dish then forgot what it was before I got around to making it, so when Ann at Thibeault’s Table posted her recipe for Roast Chicken Breast with a Green Peppercorn Sauce, I realized I should not miss another opportunity. Ann didn’t provide a detailed sauce recipe so following is what I made after a little web search:
Rotisserie Chicken With Green Peppercorn Sauce - Adapted from Thibeault's Table
2 whole frying chickens
1 C. chicken broth
2 T. green peppercorns - the dried ones, not brined ones
1 t. chicken fat
1 shallot, small dice
1 t. flour
1 T. chopped rosemary
¼ C. heavy cream
1. Heat chicken broth to a simmer and soak peppercorns in hot chicken broth for an hour while the chicken cooks.
2. Rub chickens with oil, install on the spit, and sprinkle with S&P. Add spit to grill using inferred back burner and set a pan on the grill grate to catch the juices. Cook to a temperature of 160* in the breast and 175* in the thigh, remove from the grill and rest while making the sauce.
3. Remove all but ½ T. fat from chicken pan and put over heat
4. Sauté shallot until soft and stir in flour
5. Add some chicken stock and deglaze the pan.
6. Add the peppercorns, remaining stock with peppercorns, heavy cream, rosemary, and simmer to reduce by half.
7. Remove chickens from the spit, split into half chicken servings and side with cheese grits Ala David Klett both topped with the sauce.
My shot isn’t too great as I put the chicken skin side down to get the sauce right in the breast meat and have it stay – presentation wasn’t too important this day and I considered not posting it but this blog is my recipe file.
It was very good and I loved the sauce on both the chicken and the grits and will definitely make it again - I have an 8 oz. jar of the peppercorns to use up J Thanks Ann for a delicious meal.
Photos best if enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
6/16/2013 meal date