French · Thai

Thai Lemongrass Chicken Au Poivre

Name: Thai Lemongrass Chicken Au Poivre
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: French, Thai
Ingredients: 1 whole chicken, 3 lb; 1 tsp kosher salt; 3 TBSP olive oil; ½ tsp black pepper; 2 TBSP unsalted butter, cold; 1 large shallot, finely diced, about 1/2 cup; 3 medium cloves garlic, minced; 1 ¼ TBSP whole peppercorns, black or mixed colors, coarsely crushed; ½ cup brandy or cognac; 2 cups unsalted chicken stock; ¼ cup heavy whipping cream; 8 oz unsweetened coconut milk; 1 TBSP fresh lemongrass, finely minced; remove all tough outer husks and use only the tender bottom portion, or use 1 tsp lemongrass paste from the produce section; 2 tsp ginger paste, from the produce section; 1 tsp fish sauce; 1 tsp soy sauce; ½ tsp dried basil; ¼ tsp kosher salt; 1 fresh red Thai chili, sliced, or 1 tsp sliced dried red chili peppers, seeds removed; optional

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.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇹🇭 Thai

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

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.

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.

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LEFTOVER IDEAS

Turn the leftovers into something new.

Photo coming soon

Lemongrass-Peppercorn Chicken Tacos

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COOKING MODEThai Lemongrass Chicken Au Poivre

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 9

STEP 1

To make the sauce, add the butter, garlic and shallot to a pan and cook until tender, 2–3 minutes. Add the coarsely crushed peppercorns and stir for 30 seconds.

STEP 2

Remove the pan from the burner and add the brandy or cognac. Return the pan to the burner and simmer for 2–3 minutes, or until the liquid is reduced by about half. Do not ignite the brandy or cognac.

STEP 3

Add the chicken stock. Bring to a simmer and cook uncovered for about 10 minutes, or until the liquid has reduced by half and tastes concentrated rather than watery. This reduction is important for building deep flavor.

STEP 4

Lower the heat to maintain a gentle simmer. Stir in the whipping cream, coconut milk, lemongrass, ginger paste, fish sauce, soy sauce, basil, sauce salt and optional red chili. Simmer for 5 minutes. Remove from the heat and let cool for 15 minutes while preparing the chicken.

STEP 5

Preheat the oven to 375°F. Meanwhile, pat the chicken dry. To spatchcock it, place the chicken breast-side down on a sturdy cutting board. Using sharp kitchen shears, cut along both sides of the backbone and remove it. Turn the chicken breast-side up, spread it open and press firmly on the center of the breastbone until it cracks and the chicken lies flat. Tuck the wing tips underneath and pat the chicken dry.

STEP 6

Place the chicken in a large ovenproof casserole dish. Drizzle the olive oil over the chicken and rub it all around. Season with the 1 tsp kosher salt and 1/2 tsp black pepper.

STEP 7

Pour the sauce over the chicken in the casserole dish. Place uncovered in the oven and roast for 20 minutes at 375°F.

STEP 8

Reduce the oven temperature to 350°F and continue roasting, basting every 20 minutes. Cook until a digital instant-read thermometer registers at least 165°F in the thickest part of the breast and the innermost parts of the thigh and wing, without touching bone.

STEP 9

When the chicken is done, remove it from the oven and carve. Serve on a platter over rice or mashed potatoes, with steamed broccoli or another vegetable. Spoon the sauce over the chicken.

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.

Mary’s Introduction

Why These Flavors Work