Fine, I'll Say It: Chicken Au Poivre is Better Than Steak Au Poivre

This Vid is Sponsored by Kerrygold!!
This week, Molly puts a twist on a dish we all know and most of us love. We’ve seen her make a mean steak au poivre and let’s be honest- it’s deffff up there. But today, she teaches us how to make CRISPY CHICKEN au poivre with miso and crème fraîche. The addition of miso gives the sauce that umami something that we know and love in red meat, and the crème fraîche (instead of heavy cream) adds a layer of tang and brightness you don’t typically see in traditional steak au poivre. PLUS: she teaches us how to ensure exxxxtra crispy chicken skin bc nobody likes flabby skin. Pinky promise, this is a one you’re not gonna wanna miss!
INGREDIENTS:
PRODUCE
2 large shallots (3 ounces)
5 garlic cloves
1 bunch chives
PANTRY
Kosher salt
Olive oil
1 tablespoon whole black peppercorns
3 tablespoons red or white miso
3 tablespoons dry sherry
DAIRY
3 tablespoons unsalted butter
½ cup creme fraiche
PROTEIN
3 bone-in skin-on chicken legs (quarters) or 6 thighs
NEW: MORE IS MORE!!!!!: mollybaz.com/m...
Hit The Club: mollybaz.com
Cook This Book: mollybaz.com/c...
Snag Some Merch: shopmollybaz.com
Video Series:
Director: Evan Robinson
Editor: Jordan Hansen
Producaaas: Ben Persky + Sophia Zimmer
Food Styling: Katie Miller

[@ColinMakesAllTheThings]

I wrote out the Steps for anyone looking for them. Ingredient list is in the description above. Season the chicken with salt and pepper ahead of time up to 4 hours - overnight for best results. The recipe will work just fine if you season just before cooking though. When ready to cook, pre-heat oven to 415º. Prep:
Thinly slice the shallots, garlic cloves, and chives. Portion out the ingredients for the sauce (sherry, miso, creme fraiche, and butter.)
Crack peppercorns in a plastic bag with a rolling pin. (don’t fully grind into a powder) Crisp Chicken: Set a cast iron pan over medium high heat and add olive oil. When the oil just starts to smoke, add the chicken skin side down. (Tip: use another pan to weigh down the chicken to get even browning.) Once the skin has turned golden brown, remove and reserve on a plate with the skin side up to preserve crispiness. Make sauce: In the same pan you cooked the chicken, set the heat to medium-low and add the butter, shallots, garlic, and peppercorns into the pan. Do not cook to golden brown, only sweat the ingredients to prevent the garlic from turning bitter. After a few minutes whisk and mash miso and sherry into the pan. Once Sherry has cooked off, whisk in 1/2 a cup of water to make a braising liquid for the chicken. Braise the Chicken: Add chicken back into the pan and place into the oven for 8 minutes. Cook until the meat reaches your desired temperature. Allowing thigh meat to reach somewhere between 175° and 190° will give you more tender meat because the connective tissues have longer to break down. Be sure to check your liquid levels in the pan as it roasts. If too much liquid has evaporated, add more water. Finish the Sauce: Once the chicken has reached your target temperature, take out of the pan and set aside. Off heat, add in creme fraiche and chives to prevent the cream from splitting. Place the chicken back in the pan and serve, or plate the chicken and sauce as you wish.

[@Serpent10i]

Wow dude, thanks!!!

[@FFSboise]

Thank you!

[@njeriassata7541]

Thank you

[@meazle]

"You don't get crispy chicken skin on steak" wise words.

[@SamBrickell]

It begs the question though why no french chef has tried stuffing a steak into a whole chicken skin and then searing it. I've seen the french cook something inside of a pig bladder, surely a chicken skin is a better idea.

[@joanchaffinbawcom5722]

I'm definitely a sauce and gravy person. This recipe is mouth watering, especially with the chives.

[@Matthew-jj1sj]

I've used this recipe two nights in a row now and did a bit of improvisation both nights to play with flavors a bit. The end result was incredible both times! I didn't have miso on hand for either unfortunately though. The first night I followed the recipe pretty thoroughly and added spinach, diced mushrooms and parmesan. The extra water from the spinach and mushrooms resulted in me having to cook down the sauce a bit more at the end when the cream was added. Tonight I did the recipe without the added spinach and mushrooms but threw some fresh rosemary in with the chicken when it was time to throw it all in the oven. I also added a good splash of vegetable stock and since I didn't have the miso, I tried using one chicken bouillon cube. I finished the sauce with cream and shredded parmesan. I went with a red wine blends both nights which turned out being amazing in the sauce. Plated with some gnocchi to soak up the remaining sauce! As a pan sauce fanatic I truly appreciate the awesome content!

[@CrashyBird]

Just tried this recipe and the schmaltzy savory sauce is everything🤩

[@Johannes-w8c]

Very nice! Well explained, providing details where they matter. Well done

[@connoryu3257]

sooooo yummy! did mine. w thighs and it turned out amazing! did oven on 425 and they were done perfectly in the 16 min cook time!

[@Treblaholland]

Made this tonight 100% by the recipe. Easy and delicious!

[@christophergrote1749]

Love how you constantly reinvent classics...gotta try this one.

[@lawrenceragnarok1186]

Switching the protein and adding miso isn't reinventing anything lol

[@jjohnzi]

Nice recipe. What’s the best oven temperature for braising the chicken?

[@jacobfiksel3600]

I made this recipe for my wife and her parents, and it was SO good!

[@RandomRabbit007]

Did your wife's boyfriend enjoy it also?

[@butanefuel47]

@@RandomRabbit007I can smell you through my screen

[@RandomRabbit007]

What do I smell like?@@butanefuel47

[@taylorbandy1439]

This is one of the best things I’ve EVER EATEN. WOW.

[@michaelboso9355]

Never commented on a Molly Baz video before, though always (with the strong exception of the self-immolation fiasco at BA) have been a fan. Definitely making this for friends on our next camping trip. Cheers and thanks!

[@tobiaskersten7860]

Hey, just here to say that I just came across your channel after being a really big fan of your test kitchen episodes and just wanted to say that I missed your energy and passion towards food. I can really tell that you're passionate and relaxed about cooking (kind of a cooking nerd?) which makes these videos so nice to watch. Random comment, I love how you abbreviate food, love Brad vibes. Keep this up, loving it!!!

[@007massey]

Always enjoyed Molly's work on, correct me if I'm wrong, BA? Awesome to see her doing her own thing now, with the freedom to express her own style. The editing was on point as well. Never thought about Au Poivre chicken but now I think I've gotta try it. Love the pivot to creme fraiche as well, I'm sure the tang goes well with chicken. The recipe I use adds lemon juice anyway, so I'm curious how it would turn out. Great video!

[@winstonchiang8666]

we stan Molly Baz because she was the first to leave BA after the whole controversy came out, particularly she didn't know that some of her colleagues were not getting paid for video performances and it didn't sit with her and she didn't stand for it and resigned, and that's why she's a queen

[@mkllove]

Perfect choice to preserve the crispy ski you worked so hard creating.

[@madiarchibald1731]

Molly’s style is so cool, even the trivet is cool!!!!

[@cocacola7845]

Subbed in lemon juice and a bit of zest in for the sherry. It was sooo good. Will try it with the sherry next time I have it on hand

[@chelseamac1825]

Made this with a celeriac purée and it was epically great. The only thing I’d change is the temp for the chicken. I had really uneven cooking at 425 so I think next time I’d go a little lower and a little slower.

[@lisaarmstrong3428]

I rewound the video a couple times and didn’t hear the temperature. Is that what she cooked the chicken at 425 for 8 minutes? Or did you make an executive decision and that’s what you decided to do? 🙏👍

[@CarloTheSkunk]

I didn't catch the temp either. Maybe 350°F?

[@jayg6138]

“Perfect, no notes” ❌📝 had me screaming 😂

[@bennettsmith3952]

screaming

[@hambonelouis]

So Pharrell. So Rosé. So Cali. Love.

[@brizzoke]

@Ppluvr215 4:47

[@xcessiveOverlord]

I am going to start using this line 😅

[@chelseaofficer8092]

Giggly squad

[@rosekat28]

Made it for dinner and was delicious ❤ not dry at all. Soo good!

[@johnsilwanus9774]

Made this on a whim tonight. Didn't have shallots, chives or creme fraische. Subbed a couple of things and it still came out awesome. Really want to try it with the shallots and chives.

[@Oshirom]

Yo this was so good that i made it twice in the span of 3 days. Both times had a little extra sauce, mixed it with some pasta and leftover beef i had on hand to make a simplified stroganoff for the next day. Thanks for the recipe, Molly!

[@peterdoe2617]

Happy new year, Molly! Just found your channel 1 hour ago (thanks to algorithm?) One new subscriber. Greetings from the far north of Germany!

[@travisbalthasar9544]

Very fun and tasty dish. First video discovering ur work. Love it!

[@monkinator]

this looks so good I'm definitely going to make this this week

[@calabrej]

I literally would eat au poivre sauce with just my hands .. cant wait to make this. (I riffed on your broc bolo recipe with chicken and green beans and lots of of lemon … so good…. Always here for riffs using chicken)

[@jerome7509]

This is my dream kitchen 😍😍😍

[@Eruch1]

We made this yesterday and it was absolutely fantastic! Thank you...

[@jackzschappel124]

What temperature for the oven? Thanks.

[@mole4prez]

Dear Editor: Thank you for changing the font! It is way easier to read then the groovy orange font used in past videos.

[@OmiKhan]

THe reaction to the pop.. Priceless

[@mechanicalman1068]

My understanding, and experience, is that crème fraiche doesn’t split when heated like sour cream. Anyway, looks yummy and I’ll definitely be making it.

[@KT-up9nt]

The emphasis on the "buttload" of chives was a true unti of measurement.... that certainly is a lot of chives probably trying this sauce this weekend... Kudos for the video :D

[@denmsore]

what temp does she set on the oven?

[@bhgemini]

I know it's a weeknight meal but definitely trying this weekend.

[@Drew-C-]

How DARE you.

[@necroriffmonger]

what.

[@andrewmccrea37]

Looks fantastic- thanks, Molly!

[@SebastianSchaub]

Just made this today, it was a dream sitch. Thanks! We re now high off of poivre, merci beaucoup!

[@brucemarsanico3570]

What temp did you bake the chicken at?

[@joeee1993]

I love Molly!!! ☺️☺️☺️☺️

[@WinstonMcfarlane]

Just made this and it’s one of the best things I ever made. My wife says it’s definitely the best I ever made. Gonna make it again, do a video and send it to you.

[@natessliceoflife]

What temperature was your oven ??

[@WinstonMcfarlane]

@@natessliceoflife 425. i cooked it about 10 minutes longer as well

[@natessliceoflife]

@@WinstonMcfarlane appreciate it. Cooking it right now with some mash potatoes and asparagus

[@WinstonMcfarlane]

@@natessliceoflife np. I know it will taste good. Have a great evening

[@MadLadsAnonymous]

@@WinstonMcfarlaneSo 18 min total for your oven?

[@1000one000]

Preheat your oven to 425! Just made it with 9 chicken thighs instead of the three legs. Absolute perfection, thank you!!!

[@mandrewg1966]

This was so dang delicious! We didn't realize the measurements were included, so we guessed while watching the vid and it worked out.

[@craigmeyer5291]

Charming and rightly simple as this dish should be. This will inspire a developing cook to break new ground. The lighter fare of chicken will make the compounding of the flavor elements more obvious than with Steak.

[@jonahorlofsky5999]

Fantastic recipe! Just an amazing sauce, and it works perfectly with chicken. I made some simple steamed spinach on the side, figuring we just needed something simple to put the sauce on, and it was like creamed spinach on steroids. I made only one substitution. I don't like buying a whole tub of miso only to use a couple of tablespoons, so I used mustard. Finally, I'd note that you should definitely follow the instruction to crisp the chicken on moderate to low heat. It takes some time, but the chicken skin was the crispiest and tastiest I've ever produced. I used skin on boneless thighs.

[@gascis1]

Dominican domplines and paco fish. Basically eggless homemade pasta and canned tomato based sardines for main ingredients. So good.

[@christopheradams4832]

Another great recipe. Pan sauce was everything but the chicken skin stole the show. Thanks Molly.

[@BozesanVlad]

Bravo Molly for your channel

[@brianhinck1527]

What temp should the oven be?

[@jeffreyschmidt3997]

Oven temp doesn't matter so much as the internal temp of the chicken. Get an instant read thermometer if you don't have one :) You could bring the chicken to temp very slowly for a more uniform cook. That said, many will bake chicken at 325 to 350 degrees F. When you cook with higher heat, you get more of a temp gradient through the meat. Searing is an extreme example of this. When you cook at lower temps, you get more uniform cooking. Think sous vide. Google ideal cooking temps for white vs dark meat for chicken. Also see What's Eating Dan video for cooking chicken breast to perfection and reference the cooking time vs temperature resource from that video for food safety to get the best balance between tender chicken that's safe to eat

[@dac3563]

@@jeffreyschmidt3997 I largely agree with your recommendation of an oven temperature of 325 to 350 degrees F. I suspect that her oven temperature was higher (400 or 425?) based on only cooking it for 16 minutes total.

[@kinetik4422]

Why are half the people commenting here so damn mean? Don't listen to the trolls Molly - you're awesome.

[@carolyn7298]

This looks great, I’ll definitely make it!❤

[@marydorn5900]

Parigi in Dallas makes a heavenly chicken au poivre (only place I've seen it). So excited to see this here!

[@toddupchurch1028]

It’s been done. She quasi ripped it off.

[@jeffreycooley2032]

Very nicely done! Thank you

[@IBODEGAI]

I’m absolutely making this.

[@stonexcoldxheart]

You braise the chicken in the oven for 8 minutes, but what temp? :)

[@jrjanowi]

She doesn't say but likely 350-375

[@nickrosati3167]

What temperature for the oven?

[@paulrodberg]

My first time. Very impressive. Thank you for your teaching.

[@VictoriaCave]

Genius! Trying this weekend. I ask you, what’s better than crispy chicken skin?

[@natalialax5174]

I wish there was an “Au Poivre” count on screen every time Molly said it

[@Ghost_moto_WPN]

I have been doing cream sauce for chicken since I was like 12. Never done it with steak, lol, unless I’m doing a side of prawns in cream sauce.

[@prccap]

This so needed the green peppercorns added

[@PCRoss2469]

Impressed. Thanks

[@megcrawford6737]

This was maybe the best thing I have ever made! Maybe even eaten.

[@salsinatorsalsa]

im gonna try make a vegan version for my gf with king oyster mushrooms! or maybe portabello? which do you guys think would work best

[@dbwinters]

Excellent!

[@ricardocosson1105]

Sold! I will try it! also, nice garden

[@tylermueller1342]

Just made this last night with some bacon-fat roast potatoes and shed a solitary tear of joy.

[@spinningbackspin]

bacon fat roast fingerlings, crispy, our favorite potato of late. I just par boil, roll around in a sauce pan with butter, salt and some garlic till crisp.

[@bernadineh7107]

before the Spanish, French & Portuguese arrived into south east Asia with chillies (and tomatoes) from Sth America, white peppercorns were the spiciness that gave their food the heat and zing

[@kindabluejazz]

Also garlic and ginger. Peppercorns were very expensive and mostly for the wealthy.

[@toaztelg]

Made this yesterday, and it was delicious! Added some whole cherry tomatoes to the pan for the last 8 minutes in the oven and made some triple cooked fries to go with it. Big success 🎉

[@petetown13]

Who triple cooks fries?

[@aaronzinter722]

Love the jersey!

[@damascus21]

What temperature should the oven be when you put the chicken in

[@capnbard]

The most impressive part of this video is your magnificent monstera plants, holy moly.

[@MrDrPsych]

making this for my golden globes watchparty!! thanks for sharing the recipe!!

[@MrDrPsych]

hi updating to say this recipe is incredible! i used boneless skinless chicken breasts (sorry molly) bc it's what i had and not only were they delicious, they weren't overcooked or dry! the sauce is insane.

[@19031589]

What did you think of the golden globes?

[@riosaber]

Can you use chicken brother or any brother instead of water?

[@sergeygolubovich1838]

You can and should use whatever you're curious to try. As Chef John may have said: you are the boss, of your au poivre sauce.

[@pauldean7753]

MOLLY you owe me an new MacBook.. dropped it when you screamed 😂

[@indigobsidian]

Can’t wait to try this!! Have you ever had breaded and deep-fried chicken skin? Every pound consumed takes a year off your life expectancy. Totally worth it.

[@iamb2348]

Awwww it's molly from Bon Apetit. I've missed her

[@wingaddicts]

Love it, Molly! But you missed the boat on the obvious . . . Au Poivre WINGS!!!! You said you're a dark meat girl. Give it a go! Wings up!

[@brimstonebull]

This lines up perfectly with my new-ish inability to afford steak!

[@markholm7050]

Hey, Molly! Where did you get your dining room chairs? I could use some like that.

[@branmar]

What would be a good wine pairing for this less typical chicken au poivre? I would like to hear some informed suggestions from some educated palettes.

[@Bokkie100k]

I love oh pwahf sauce

[@texnoti]

I can see how that's a winner, even if I do love a steak.

[@notEggsLamar]

Dang miso is an excellent idea

[@tatianarend]

with some pasta wow yummmmy

[@donwmitchell]

You scared the sh*t out of me with your scream! 🤣

[@Bradimus1]

Randy's Dinner has chicken fried chicken for breakfast. I thought ot was funny when I raad it. But after eating it...yeah that's really really good.

[@lexo30]

Well, you got yourself another subscriber.

[@dsr0116]

"miso is not traditional": seems the sauce overall is not as conventional as the traditional sauce (which is deglazed cognac, beef stock, cream, green peppercorn and black peppercorns coated on steak). But the chicken and sauce is an interesting alternative that I'll be trying!

[@bogardus9]

Hottest theme song in the food game

[@willcookmakeup]

If that 8 time-lapse was real, your sun moves a lot faster than mine lmao jokes aside making this tomorrow, and as always love you Mols. And of course Tuna xoxox. Always go back a rewatch old BA vids (without Rappaport) and it's so nostalgic.

[@SenorCinema]

first! good idea, Molly. can't wait to try it myself.

[@CVSSimple]

is this recipe in your new book?

[@jonagnew4674]

With Pepper Sauce?

[@jonathanlambz]

I wanna make this tomorrow

[@annunacky4463]

Steak aficionados are circling your block. Stay inside…ha ha. Looks delicious.

[@etypiccolo]

I like this person

[@danielt5464]

I’m so glad that no one can hear the noises I’m making at that sauce! It seems like I’m being completely inappropriate!

[@m1ekster]

when i saw the timer going i was thinking "8 hours in the oven??"

[@bennettsmith3952]

dank!

[@legion999]

Creme fraiche doesnt split tho...does it?