Peppercorn Chicken Recipe

Prepare and marinate chicken

Pat the chicken breasts dry with paper towel. In a bowl, mix 2 tbsp olive oil, 2 tsp minced garlic, 1 tbsp lemon juice, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Rub the marinade all over the chicken breasts. Cover and refrigerate for at least 20 minutes, or up to 2 hours.

Remove chicken from the fridge 10 minutes before cooking to come nearer to room temperature for even grilling.

Preheat a grill pan or outdoor grill to medium-high (around 200–220°C / 400–425°F). Brush the grill with a little oil to prevent sticking.

Place the chicken breasts on the hot grill. Cook 5–7 minutes per side (depending on thickness), turning once, until internal temperature reaches 74°C (165°F) and juices run clear. Remove from heat and loosely tent with foil to rest for 5 minutes before slicing.

While the chicken rests, make the sauce. In a medium skillet over medium heat, melt 2 tbsp butter. Add the finely chopped shallot and cook until soft and translucent, about 2–3 minutes.

Add 2 tsp cracked mixed peppercorns to the pan and toast briefly for 20–30 seconds to release oils—be careful not to burn.

Pour in 60 ml brandy or dry white wine to deglaze the pan. If using brandy and you are comfortable, carefully tilt the pan to flambé briefly, or cook until the alcohol aroma fades, about 1 minute.

Add 250 ml chicken stock and bring to a gentle simmer. Reduce the stock by about half, 5–7 minutes, to concentrate the flavor.

Lower the heat to low and stir in 120 ml double/heavy cream, 1 tsp Dijon mustard and 1 tsp soy sauce. Simmer gently for 2–3 minutes until the sauce thickens slightly. Taste and season with 1/2 tsp salt and more cracked peppercorns if desired.

If you prefer a smoother sauce, strain out the shallot and pepper bits through a fine sieve, pressing to extract liquids, then return to the pan and keep warm. Otherwise leave as-is for more texture.

Rinse 1.5 cups rice under cold water until water runs clear to remove excess starch.

In a medium saucepan, bring 3 cups water, 1 tbsp butter or olive oil and 1/2 tsp salt to a boil. Add the rinsed rice, stir once, reduce heat to low, cover and simmer for 15 minutes without lifting the lid.

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, then stir in 2 tbsp chopped parsley and 1 tbsp chopped chives. Keep warm until serving.

Bring a pot of salted water to a rolling boil. Prepare an ice bath in a large bowl with cold water and ice.

Blanch the broccoli florets and trimmed green beans in the boiling water for 2–3 minutes until bright green and just tender. Immediately transfer to the ice bath to stop cooking and preserve color, about 1–2 minutes.

Drain well and toss with 1 tbsp olive oil, 1/4 tsp salt and the juice from 1/2 lemon if using. Keep warm or serve room temperature.

Slice the rested chicken breasts diagonally into 1 cm thick slices. Place a portion of herbed rice on each plate, arrange the sliced chicken alongside or on top of the rice, and place the green vegetables beside them.

Spoon the peppercorn sauce generously over the sliced chicken. Garnish with 1 tbsp chopped fresh parsley and a light sprinkle of extra cracked peppercorns.

Serve immediately while sauce and chicken are warm.