Chicken Au Poivre

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

PREP: Crush the peppercorns. Either with a rolling pin in a plastic bag or with a mortar and pestle. Dice the shallots and chop the chives

Step 2

Season the chicken legs with salt. Place in a cold pan with olive oil and turn to medium heat to sear and render the fat. To ensure full contact with the pan, you can place a heavy object on top.

Step 3

Remove the chicken from the pan once the skin is crisped. You do not need to cook the second side right now. In the pan with the chicken fat, add 2 tablespoons of butter, the shallots, garlic, and crushed black pepper

Step 4

Once the garlic and shallots are jammy, add two tablespoons of miso to the pan. Add a quarter cup of cooking wine and 1/2 cup of water.

Step 5

Add the chicken legs back into the skillet skin side up and roast in the oven at 350. Check after 8 minutes to see if you need to add more water and place back in the oven for another 8 minutes.

Step 6

Remove the pan from the oven and remove the chicken. Stir in half a cup of greek yogurt and the chopped chives.