-
-
My review
Roast Chicken with Cracked Peppercorn Sauce
Denise
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 785 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
- Cover the roasting pan, and bake for 1 hour and 20 minutes in the preheated oven, or 20 minutes per pound.
- 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.
Nutrition Facts
Per Serving: 785 calories; 51.5 g fat; 19.3 g carbohydrates; 44.6 g protein; 205 mg cholesterol; 148 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2325 Ratings
-
-
-
-
-
Most helpful positive review
1/21/2007
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...
Most helpful critical review
12/21/2007
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...
Most helpful
Most positive
Least positive
Newest
1/21/2007
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...
1/9/2004
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....
1/31/2007
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...
9/4/2005
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 ...
3/13/2009
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! ...
12/21/2007
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...
12/14/2008
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...
3/6/2008
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 ...