Preparation
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Crack the Peppercorns: Using a mortar and pestle, coarsely crack the whole peppercorns. (Alternatively, place them in a zip-top bag and crush with the bottom of a heavy saucepan or a mallet).
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Sear the Chicken: Pat the chicken thighs dry and season generously with kosher salt. Heat the olive oil in a large skillet over medium heat. Working in batches to avoid overcrowding, sear the chicken until deeply golden brown, about 5 minutes per side. Transfer the chicken to a plate and set aside.
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Build the Sauce: Reduce the heat to medium-low. Melt the butter in the same skillet. Add the minced shallot and cook until soft and fragrant, about 2 minutes. Pour in the chicken broth to deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon.
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Simmer: Stir in the heavy cream, cracked peppercorns, and thyme sprigs. Bring the sauce to a gentle simmer and let it cook for 2 minutes to allow the flavors to meld.
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Finish Cooking Chicken: Return the chicken and any accumulated juices to the skillet, nestling the pieces into the sauce. Simmer for 6-8 minutes, occasionally spooning the sauce over the chicken, until the chicken is cooked through and registers 165°F in the thickest part. Transfer the chicken to serving plates and discard the thyme sprigs.
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Finalize the Sauce: Stir the fresh lemon juice into the sauce and continue to simmer for another 1-2 minutes, until it thickens slightly. Taste and adjust seasoning with more salt if needed. Off the heat, stir in the chopped parsley.
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Serve: Spoon the rich pepper sauce over the chicken. Serve immediately, ideally with mashed potatoes, rice, or crusty bread to soak up every drop of the delicious sauce. Enjoy
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