Green Peppercorn Chicken | Video
Succulent chicken in creamy green peppercorn sauce
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Servings
Ingredients
Fry chicken:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 chicken thighs
- Salt and pepper to taste
Make peppercorn chicken:
- 1 tablespoon minced garlic garlic paste
- 1 cup broccoli florets
- 1 cup diced carrots
- 1 bunch about 10 fresh asparagus spears, trimmed and cut into 2cm sticks
- 1 cup milk
- ¾ cup heavy cream thickened cream
- 55 g canned green peppercorns
- 2 chicken stock cubes crushed
- ½ cup water
- 1 tablespoon chopped chives
- Salt to taste
Instructions
Fry chicken:
- Pat away excess moisture from the chicken thighs with a paper towel. Sprinkle both sides with salt and crushed black pepper.
- Meanwhile heat a large frying pan over medium-high heat. Place chicken in a single layer. Cook, 4-5 minutes on each side or until browned.
- Remove chicken from pan. Set aside.
Green peppercorn chicken:
- To the same pan, add garlic. Sauté, stirring, for about a minute or until fragrant.
- Add broccoli and carrot. Sauté, stirring occasionally, for 2-3 minutes or until tender. Add asparagus. Sauté, stirring occasionally, for 2-3 minutes or until tender.
- Add milk, cream, green peppercorns, chicken stock cubes and ½ cup water. Simmer 3-4 minutes.
- Add chicken. Add chives. Simmer for another 8-10 minutes or until chicken is cooked through.
Video
Notes
- You can also add potatoes, green peas and mushrooms
Nutrition
Serving: 1g | Calories: 474kcal | Carbohydrates: 23g | Protein: 39g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 18g | Cholesterol: 183mg | Sodium: 715mg | Fiber: 6g | Sugar: 4g