Roast Chicken with Cracked Peppercorn Sauce Recipe -
Roast Chicken with Cracked Peppercorn Sauce Recipe
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Roast Chicken with Cracked Peppercorn Sauce

Recipe by  

"A whole chicken is roasted, and served with a creamy peppercorn sauce. Use the bottom of a heavy skillet to crack whole peppercorns, or you may find cracked ones at the supermarket."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 20 mins

    1 hr 30 mins


  1. Preheat the oven to 350 degrees F (175 degrees C). Remove giblets from chicken, and season inside and out with salt and pepper. Place chicken into a roasting pan with vermouth, shallots and garlic.
  2. Cover the roasting pan, and bake for 1 hour and 20 minutes in the preheated oven, or 20 minutes per pound.
  3. Strain liquid from the roasting pan into a saucepan. Cook over medium-high heat until reduced to about 1/2 cup. Stir in heated cream, and cracked peppercorns. Cook on medium-low heat for 5 minutes until thick, but do not boil. Carve chicken, and serve with sauce.
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Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2007

This was delicious! As always, I adjusted the recipe according to what was in the cupboards, i.e. white wine instead of vermouth, small onion inteaad of shallots, double cream not whipping cream. but it made an average roast dinner that much more special. I also roasted the vegetables in the same dish as the chicken; the carrots tasted wonderful! I would probably increase the amounts of the sauce if I was making it again, it was so delicious 2 of us had no problem finishing it all off! (recipe for 4 people!) Thank you Denise.

Most Helpful Critical Review
Dec 21, 2007

This recipe did not work for me. The chicken itself was wonderfuly moist and tender, but the sauce was horrible. I was excited to try a peppercorn sauce but it just didn't work. I'll have to try another recipe for the sauce.


24 Ratings

Jan 28, 2004

I wanted something simple to make and this was it!! Not only was it easy, it was absolutely delicious as well. Since I didn't have vermouth on hand, I sustituted sherry, which wasn't half bad. I will definately prepare this again and again and again...

Jan 31, 2007

I used chicken broth and a little red cooking wine instead of vermouth ( I just do not keep alcohol on hand). I also seasoned the chicken with a teaspoon each of poultry seasoning, dried rosemary, and dried parsley. The chicken turned out scrumptious. THE CRACKED PEPPERCORN SAUCE IS AWESOME! I had it over mashed potatoes and roasted asparagus.

Sep 04, 2005

I couldn't decide if I wanted to make Spicy Rapid Roast Chicken or this - so I combined them, kind of. I used the recipe here with the directions there pretty much. :/ :D Using a 4 & a half pound chicken, I combined a 1/4t salt, 1/4t pepper & 1T olive oil & brushed that on. I put 1/4t salt & 1/4t pepper inside. Since I didn't have shallots, or the desire to go out & try to find some, I subbed 1/4c minced onion & 3 cloves minced garlic with the vermouth. 450 oven for 30 & 400 for 60. It was nicely browned & slightly crispy. Next time, I'll take it off for a bit near the end. It was too salty, too. I'll probably half the amounts I tried. To save calories (big laugh), I used half & half. It tasted good, but didn't thicken. I also didn't feel like crushing peppercorns so used coarse ground black pepper. It was fine. I don't see how a tablespoon of pepper couldn't be a typo. I thought it was 1 tsp so tried 3/4t. Although it didn't thicken for (hot) dinnner, it thickened up fine for (cold) lunch. I poured the sauce in with the chicken meat. Next day, it was quite yummy. I added some chicken salad ingredients with chopped apples. 'Put it on French bread & had a good time. :D It was worth waiting a day to have. :)

Mar 16, 2009

I love to roast chicken and have tried many different recipes and this ranks at the top! It was SO GOOD! The sauce was outstanding! I served it with smashed potatoes. My husband couldn't stop! I cooked it in a roasting pan with a tight fitting lid. I think this is much better than foil as it really seals in the moisture. I had PLENTY of drippings left for the gravey. It WAS very salty so next time I will rub the chicken with a very small amount of salt and I think that will fix it. Also, instead of heavy cream I used fat-free milk. I heated one cup in the microwave until it was steaming (watch it closely). I then immediately whisked in about five tbsp flour one at a time and then added this to the reduced drippings. I got a very smooth gravy which was not too rich. You're not going to get the thickness this way that you would with heavy cream but it wasn't watery and tasted great and certainly was much more healthy. I will absolutely make this again. GREAT RECIPE!

Dec 14, 2008

This was a great recipe. I tweaked a bit, substituting white wine for the vermouth and milk thickened with flour for the cream. I also added a bit of herbs de provence to the chicken. The peppercorn sauce was a delicious little gravy, I wish there was more of it! There will be next time I make this, and there definitely will be a next time. I served it with mashed potatoes and peas and some tasty dinner rolls.

Mar 06, 2008

This turned out to be very good, but with very subtle flavor, not a big flavor. I used the usual substitutes: chardonnay wine for Vermouth, and onions for shallots. After about an hour in the oven, it was a pale chicken with A LOT of watery juice, so I poured most into a saucepan and boiled it down, while continuing to roast the chicken. It did brown up nicely. I only used a teaspoon of peppercorns, worried that they would turn off certain picky eaters in my family. I dissolved a teaspoon of flour into half and half before adding to juice -- it thickened up like gravy, which was very good.


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  • Calories
  • 785 kcal
  • 39%
  • Carbohydrates
  • 19.3 g
  • 6%
  • Cholesterol
  • 205 mg
  • 68%
  • Fat
  • 51.5 g
  • 79%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 44.6 g
  • 89%
  • Sodium
  • 148 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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