Best 4 Green Peppercorn Chicken Recipes
"Green peppercorn chicken" is a dish that combines the bold, earthy flavor of green peppercorns with tender, juicy chicken. Originating from Southeast Asia, this dish is known for its unique aromatic profile. Green peppercorns, which are unripe black peppercorns, add a slight spiciness with a hint of citrus and floral notes to the chicken, creating a complex and satisfying taste experience. Whether you prefer a classic French preparation or a spicy Szechuan variation, this article explores some of the best recipes for "green peppercorn chicken" that are sure to tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN WITH GREEN PEPPERCORN SAUCE
This recipe was from Cooking Light magazine, which stated it originally came from the cookbook "French Women Don't Get Fat". My wife and I cooked this up for the first time the other night and absolutely loved it! A great pepper flavor, and the chicken was tender and juicy! It is a slight variation of recipe #275890. We used dry sherry as I did not know which white wines were considered "dry".
Provided by 4Jacksons
Categories Chicken Breast
Time 25m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour and paprika in shallow dish. Sprinkle chicken with salt, dredge in flour mixture.
- Heat oil in large non-stick skillet over medium heat. Add chicken to pan, cook 5 minutes each side until done. Remove chicken from pan, keep warm.
- Increase heat to medium high. Add shallots to pan, saute 1 minute.
- Stir in wine, broth and peppercorns. Bring to a boil. Cook until reduced to 1/4 cup, about 7 minutes.
- Remove from heat. Stir in butter. Serve over chicken.
Nutrition Facts : Calories 417.1, Fat 22.1, SaturatedFat 6.8, Cholesterol 116.6, Sodium 421.9, Carbohydrate 8.8, Fiber 0.3, Sugar 0.4, Protein 36.6
GREEN PEPPERCORN CHICKEN
This is great for a hearty weeknight dinner. It's really easy and tastes great with mash and a few vegies. The original recipe (from an AWW cookbook) called for chicken thigh cutlets, but I prefer it with breast meat.
Provided by oloschiavo
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, cover chicken with mustard, peppercorns, garlic, lemon juice, chives and half of the oil.
- Let stand for 30 minutes or so.
- Heat remaining oil in pan.
- Add onion and cook until soft.
- Add chicken mixture to pan.
- Cook, stirring, until chicken is fully cooked.
Nutrition Facts : Calories 417, Fat 17.1, SaturatedFat 2.7, Cholesterol 145, Sodium 338.7, Carbohydrate 4.3, Fiber 0.9, Sugar 1.4, Protein 58.7
POACHED CHICKEN IN OLIVE OIL, GARLIC, AND GREEN PEPPERCORN SAUCE
From "Pasta and Company by Request". My friend Sherrie made this for our DD's wedding and it got raves.Very elegant, it's great for large parties as it's best made several days ahead and served at room temperature. For the wedding there was enough for 125.
Provided by momaphet
Categories Chicken
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place garlic and ½ cup of olive oil into food processor and process until garlic in finely chopped. Pour into large bowl. Whisk in the rest of the ingredients except chicken.
- Have a cutting board and knife ready. In a large sauté pan and in a single layer, poach the chicken in enough salted water to just cover the pieces. As the pieces appear done, Remove to cutting board and slice across the grain into 1 inch pieces. If they appear a little pink, return to the water for a few seconds.
- Place the sliced pieces immediately into the olive oil mixture and stir to coat.
- Notes.
- Can be made in advance, the dish gets better as it ages up to 5 days. Refrigerate to store, but serve at room temperature.
- If you want to increase the recipe, you don't necessarily have to increase the marinade at the same rate. If you triple the chicken, you can probably double the marinade.
- We like lots of garlic and used more.
- The cooking time for the chicken will vary with the size breast you use, you may need 30 minutes, I like to use a thermometer and cook to 180 degrees.
CHICKEN AND GRILLED PINEAPPLE WEDGES WITH GREEN PEPPERCORN SAUCE AND MUSHROOMS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat the grill.
- Season chicken breasts with salt and pepper.
- Place pineapple wedges on a utility platter and squeeze lime juice over them. Mix together salt, ground black pepper, cumin, oregano, garlic powder, and onion powder to make fajita seasoning. Sprinkle fajita seasoning on the pineapple.
- Grill the chicken until cooked through and the pineapple until the outside begins to caramelize.
- While the chicken and pineapple are grilling, put the butter and oil in a large skillet and turn the heat to medium-high. Add the shallots and mushrooms and cook stirring occasionally, until they are soft, about 3 minutes. Add the green peppercorns and cook for 30 seconds. Add the mustard, cream and demi-glace and cook, stirring for 30 seconds.
- Spoon sauce over chicken, with pineapple as an accompaniment. Garnish with chopped chives.
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.
- Use high-quality ingredients: The better the ingredients you use, the better your dish will taste. Look for fresh, organic produce and free-range chicken.
- Don't overcrowd the pan: When searing the chicken, make sure you don't overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to stick.
- Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit: Use a meat thermometer to ensure that the chicken is cooked through before you serve it.
- Make sure the sauce is thick enough: The sauce should be thick enough to coat the chicken and vegetables without being too runny. If the sauce is too thin, you can thicken it by adding a cornstarch slurry.
- Serve the chicken immediately: Green peppercorn chicken is best served immediately after it is cooked. This will ensure that the chicken is hot and juicy and the sauce is flavorful.
Conclusion:
Green peppercorn chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is cooked in a flavorful sauce made with green peppercorns, white wine, and cream. The dish is served over rice or mashed potatoes and can be garnished with fresh parsley or chives.
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