Roast Chicken with Cracked Peppercorn Sauce

Roast Chicken with Cracked Peppercorn Sauce

22
Denise 0

"A whole chicken is roasted, and served with a creamy peppercorn sauce. Use the bottom of a heavy skillet to crack whole peppercorns, or you may find cracked ones at the supermarket."

Ingredients

1 h 30 m {{adjustedServings}} servings 785 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 785 kcal
  • 39%
  • Fat:
  • 51.5 g
  • 79%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 44.6 g
  • 89%
  • Cholesterol:
  • 205 mg
  • 68%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Remove giblets from chicken, and season inside and out with salt and pepper. Place chicken into a roasting pan with vermouth, shallots and garlic.
  2. Cover the roasting pan, and bake for 1 hour and 20 minutes in the preheated oven, or 20 minutes per pound.
  3. Strain liquid from the roasting pan into a saucepan. Cook over medium-high heat until reduced to about 1/2 cup. Stir in heated cream, and cracked peppercorns. Cook on medium-low heat for 5 minutes until thick, but do not boil. Carve chicken, and serve with sauce.
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Reviews

22
  1. 24 Ratings

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This was delicious! As always, I adjusted the recipe according to what was in the cupboards, i.e. white wine instead of vermouth, small onion inteaad of shallots, double cream not whipping cream...

I wanted something simple to make and this was it!! Not only was it easy, it was absolutely delicious as well. Since I didn't have vermouth on hand, I sustituted sherry, which wasn't half bad....

I used chicken broth and a little red cooking wine instead of vermouth ( I just do not keep alcohol on hand). I also seasoned the chicken with a teaspoon each of poultry seasoning, dried rosema...