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A chicken soup inspired by the classic au poivre sauce: a coarse pepper crust pressed into the thighs, shallots softened in the pan, Dijon and cream. No flour and no brandy. Serves 4, about an hour.
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What Makes This Work
- The pepper goes in three times. Pressed into the chicken and seared it turns deep and almost smoky. Bloomed in fat with the shallots and garlic it goes warm and round and settles into the background. Cracked in raw at the end it stays sharp and sits on top.
- Press the pepper in, do not sprinkle it. A crust is the defining move of au poivre. Pat the thighs very dry first or it will not stick.
- Crush the peppercorns yourself. Use the bottom of a heavy skillet on a cutting board, pressing and rocking rather than pounding, then finish with a rough knife chop. You want irregular cracked pieces you can see.
- Sear harder than feels comfortable. The browned bits on the bottom of the pot are carrying most of the flavor.
- No flour. Between the potatoes and the cream there is enough body. You want something silky enough to dunk bread into, not a thick cream soup.
Ingredient Highlights
- Boneless, skinless chicken thighs. They stay tender through a twenty minute simmer and shred properly.
- Shallots. In steak au poivre the shallot is the aromatic rather than a garnish, and it is what keeps this recognizably the same dish. Cook them slowly until they are sweet and just golden at the edges.
- Yukon Gold potatoes. They hold their shape.
- Heavy cream. Classic au poivre sauce is finished with cream, and it is stable enough not to break as long as you keep the pot off a hard boil once it goes in.
- Balsamic vinegar. It stands in for the brandy at the deglaze and lifts everything at the end.
- Dried thyme. Crush it between your fingers as it goes in to wake up the oils. If your jar has been open more than a year, use a little more.
Tips and Swaps
- If the broth seems thin, mash four or five potato pieces against the side of the pot and stir them back in.
- Fresh thyme works in place of dried: use a tablespoon, and add it with the garlic rather than with the shallots.
- Make ahead: build the soup through the simmer, cool and refrigerate up to three days without the cream, then reheat gently and stir it in before serving.
- Leftovers keep three days. Reheat over low heat and do not let them boil.
Chicken Soup Au Poivre (Creamy Peppercorn Chicken Soup)
| Prep: 20m | Cook: 40m | Total: 1h |
A peppery chicken soup built on the classic au poivre sauce: a coarse black pepper crust pressed into the thighs, shallots cooked slowly in butter, Dijon and cream, with Yukon Gold potatoes for body. No flour and no brandy — ready in about an hour.
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon Diamond Crystal kosher salt, plus more to finish (use half as much if using Morton)
- 1 tablespoon whole black peppercorns, coarsely crushed, divided, plus more for serving
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter, divided
- 3 shallots, finely chopped (about 1 cup)
- 3 garlic cloves, finely chopped
- 1 teaspoon dried thyme, crushed between your fingers
- 2 tablespoons Dijon mustard
- 1 pound Yukon Gold potatoes (about 2 medium), cut into 1/2-inch pieces
- 4 cups low-sodium chicken broth (one 32-ounce carton), divided
- 1/2 cup heavy cream
- 2 teaspoons balsamic vinegar, divided
- Chopped flat-leaf parsley, for serving
- Crusty bread or a fresh sourdough boule, for serving
Instructions
- Crush the peppercorns under the bottom of a heavy skillet on a cutting board, pressing and rocking rather than pounding, then finish with a rough knife chop. You want irregular cracked pieces you can see, not powder.
- Pat the chicken thighs very dry and season all over with the salt. Scatter 1 teaspoon of the cracked pepper over them and press it into the meat with your palm so it stays put.
- Warm the olive oil and 1 tablespoon of the butter in a Dutch oven over medium-high heat. Sear the thighs about 3-4 minutes a side, until deeply golden and the crust has set. They do not need to cook through. Move them to a plate.
- Lower the heat to medium and add the remaining butter. Add the shallots with a pinch of salt and cook, stirring often, until they slump, turn sweet and just start to go golden at the edges, 6 to 8 minutes. Add the garlic, thyme and 1 1/2 teaspoons of the cracked pepper and cook 30 seconds, just until you can smell the pepper. Any longer and it turns bitter.
- Pour in 1/2 cup of the broth with 1 teaspoon of the balsamic and scrape up every browned bit from the bottom of the pot. Stir in the Dijon.
- Add the potatoes and the remaining broth and bring to a gentle simmer. Return the chicken and any juices from the plate, partially cover, and simmer until the potatoes give easily to a spoon pressed against the side of the pot and the chicken is cooked through, 15 to 20 minutes.
- Lift the thighs onto a board, shred or roughly chop them, and return the meat to the pot. Lower the heat, stir in the cream until fully incorporated, and add the remaining 1/2 teaspoon of cracked pepper. Keep it at a bare simmer 2 to 3 minutes and do not let it boil hard.
- Stir in the remaining 1 teaspoon of balsamic off the boil. Taste and add salt if needed.
- Ladle into shallow bowls. Scatter with parsley, add another turn of black pepper, and serve with big torn pieces of bread for dunking.
FAQ
What does “au poivre” mean?
French for “with pepper.” It refers to a classic preparation, usually steak, crusted in coarsely cracked black peppercorns and served with a pan sauce of cognac and cream. This soup borrows that sauce and builds dinner around it.
Is it very spicy?
Peppery rather than hot. A tablespoon of black pepper across four servings reads as warm and aromatic. If you are unsure, stop after the bloom, taste, and add the final pepper only if you want it.
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Do I need the vinegar?
Yes. Fat and starch round everything off, so after twenty minutes of simmering the soup tastes flat even when it is properly salted. Acid at the end cuts the cream and makes the pepper read sharp again.
What should I serve with it?
Bread, and not as an afterthought. The broth is built to be dunked into with a crusty sourdough boule.
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