A comforting roast chicken gets a new direction with Thai-inspired lemongrass, ginger and coconut milk. The peppercorn-and-cognac foundation borrows from French au poivre sauce, while fish sauce, soy sauce and optional chili bring savory depth and heat. Spoon the sauce over rice or mashed potatoes and add a vegetable alongside.
French · Thai
Thai Lemongrass Chicken Au Poivre
I just had to jump on the viral au poivre fascination, and I think I nailed it with this fusion dish! I took that rich French peppercorn sauce and gave it a Thai-inspired twist with fragrant lemongrass, ginger, and coconut milk. There’s still cognac and plenty of cracked peppercorns, but the coconut brings a lovely creaminess that ties everything together. Roasted with a whole chicken, it turns into the kind of comforting dinner I love putting on the table. It brings French and Thai flavors to a familiar American roast-chicken supper—and you’ll want rice or mashed potatoes underneath to catch that delicious sauce.
Mary’s Introduction
Why These Flavors Work
Peppercorns bring pungency while cognac and reduced chicken stock provide a savory, aromatic base. Cream and coconut milk round out the pepper’s bite. Lemongrass and ginger add citrusy and warm notes; fish sauce and soy sauce deepen the savory flavor, and the optional Thai chili adds heat.
SAVE FOR THE LEFTOVER IDEA
Save PROPOSED requirement, pending Mary's confirmation: 1 cup cooked boneless chicken, shredded or diced, plus 1/2 cup reserved lemongrass-peppercorn sauce. This is not a claim about the amount left from the original 3-lb bone-in chicken. Choose one idea; amounts are not needed for all three. to make Lemongrass-Peppercorn Chicken Tacos.
THE RECIPE
Thai Lemongrass Chicken Au Poivre
Prep 30 minCook 90 minTotal 120 min
Equipment Needed
- Kitchen scissors Shop this item
- Ovenproof Casserole Dish Shop this item
Ingredients
Chicken
Lemongrass Au Poivre Sauce
Instructions
Chef Notes
- Keep a clean cutting board and clean utensils ready for carving. Wash hands and clean food-contact surfaces after handling the raw chicken; do not rinse raw poultry.
- Allow about 30 minutes for preparation and 90 minutes for cooking as planning estimates. Prepare the chicken during the sauce’s 15-minute cooling period; chicken size and the casserole dish can change the roasting time.
- Nutrition note: A 3-pound whole chicken is estimated with a 45% cooked edible-meat yield. Coconut milk is estimated as unsweetened full-fat canned milk.
- How do you know the protein is done? For whole chicken, check the thickest breast and the innermost thigh and wing with an instant-read thermometer, avoiding bone. Every location must reach 165°F. Meat should be opaque and firm; temperature determines safety.
Nutrition estimated per serving
788 Calories34.2 g Protein11.7 g Carbs60.3 g Fat27.7 g Sat. Fat2.2 g Fiber2.7 g Sugar1100 mg Sodium
View Full Nutrition Label
Nutrition Per Serving
Calories788
Protein34.2 g
Carbs11.7 g
Fat60.3 g
Sat. Fat27.7 g
Fiber2.2 g
Sugar2.7 g
Sodium1100 mg
Nutrition information is an estimate based on available ingredient data and can vary by brand, preparation and substitutions. It is provided for convenience and is not medical advice.
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LEFTOVER IDEAS
Turn the leftovers into something new.
How to Make Thai Lemongrass Chicken Au Poivre
Start the sauce
Cook the butter, shallot and garlic until tender, then stir in the crushed peppercorns for 30 seconds.
Reduce the brandy or cognac
Add it with the pan off the burner, then return to the heat and reduce by half without igniting.
Concentrate the stock
Add the chicken stock and simmer uncovered until reduced by half, about 10 minutes.
Add the creamy ingredients and aromatics
Stir in the cream, coconut milk, lemongrass, ginger, seasonings and optional chili. Gently simmer for 5 minutes, then cool for 15 minutes.
Spatchcock the chicken
Heat the oven to 375°F. Remove the backbone with kitchen shears, flatten the breastbone, tuck the wing tips and pat dry.
Season and add sauce
Place the chicken in the casserole dish, rub with olive oil, season with the chicken salt and pepper, and pour the sauce over it.
Roast and baste
Roast uncovered for 20 minutes at 375°F, then lower to 350°F and baste every 20 minutes until the thermometer checks reach 165°F.
Carve and serve
Carve onto a platter with rice or mashed potatoes, sauce and steamed broccoli or another vegetable.
Recipe Guidance
Storage
Carve leftover chicken and refrigerate it with the sauce in shallow covered containers within 2 hours, or within 1 hour when the surrounding temperature is above 90°F. Keep at 40°F or below and use within 3–4 days. Store rice or mashed potatoes separately and refrigerate promptly as well.
Reheating
Reheat chicken portions with some sauce in a covered oven-safe dish at 325°F until the center reaches 165°F. Add a small splash of unsalted stock if needed. Stir separately reheated sauce frequently; reheat it thoroughly, then avoid prolonged boiling that can separate the creamy sauce.
Make Ahead
Make the sauce up to 1 day ahead, before it contacts raw chicken. Cool it promptly in a shallow container and refrigerate. Rewarm gently for pouring. The chicken can be spatchcocked ahead and kept covered in the refrigerator; prepare and cook raw chicken within 1–2 days of purchase. Keep raw poultry separate from the prepared sauce and ready-to-eat foods.
Serving Suggestions
Carve onto a platter and spoon the lemongrass peppercorn sauce over the chicken. Serve over rice or mashed potatoes with steamed broccoli or another vegetable, as in Mary’s original directions.
