00:00Steak au poivre, but make it cheaper and make it chicken.
00:02Take some peppercorns,
00:04add them to a Ziploc bag and pound them.
00:06This dish is all about the pepper.
00:07Now that's some cracked pepper.
00:09A much cheaper alternative to steak,
00:11boneless, skinless chicken thighs,
00:12just season them up with a little salt.
00:14Then in a skillet, heat up some butter and olive oil.
00:16Once that's melted, go in with your chicken
00:17and you're gonna cook it until it's browned on both sides.
00:19It won't be cooked through at this point.
00:21To the drippings, go in with a little more butter
00:22and add in some shallots.
00:24Let those cook for about a minute
00:25and then go in with some chicken broth.
00:26Scrape up all those brown bits from the bottom of the pan,
00:29then go in with some heavy cream,
00:30fresh thyme and those cracked peppercorns.
00:32Return the chicken to the pan,
00:33bring it back up to a boil, then reduce it.
00:35Once the chicken is cooked,
00:36take it out and transfer it to your serving dish
00:38and then go in with a little bit of lemon juice.
00:40You're gonna reduce this until it's thick,
00:42creamy and a little bit dark.
00:43Yes, sir.
00:44That's the best dinner I've had in a while,
00:45I can already tell you.
00:46A little fresh parsley.
00:48No, that's the perfect bite right there.
00:51Almost speechless.
00:52The chicken cooked perfectly and absorbed all the flavors.
00:56It's just like the best peppered flavor
00:58in there.
00:59The sauce is creamy, but it's not too rich
01:01and thanks to that lemon juice,
01:02it's really bright.
01:02I could drink that sauce.
01:04If I can at least sop it up
01:06with a good piece of crusty bread.
01:09That's how you turn a $5 pack of chicken
01:10into something priceless.
