Roast Chicken with Cracked Peppercorn Sauce

Roast Chicken with Cracked Peppercorn Sauce

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."


1 h 30 m servings 785 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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  • Prep

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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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  1. 24 Ratings


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...

I couldn't decide if I wanted to make Spicy Rapid Roast Chicken or this - so I combined them, kind of. I used the recipe here with the directions there pretty much. :/ :D Using a 4 & a half ...

I love to roast chicken and have tried many different recipes and this ranks at the top! It was SO GOOD! The sauce was outstanding! I served it with smashed potatoes. My husband couldn't stop! ...

This recipe did not work for me. The chicken itself was wonderfuly moist and tender, but the sauce was horrible. I was excited to try a peppercorn sauce but it just didn't work. I'll have to t...

This was a great recipe. I tweaked a bit, substituting white wine for the vermouth and milk thickened with flour for the cream. I also added a bit of herbs de provence to the chicken. The p...

This turned out to be very good, but with very subtle flavor, not a big flavor. I used the usual substitutes: chardonnay wine for Vermouth, and onions for shallots. After about an hour in the ...

Well... I don't know what to say, other than I think this recipe has some potential. Vermouth must be salty, because this dish was VERY salty and VERY peppery with 1 Tablespoon of cracked pepp...