"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." — Denise
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1 (4 pound)
salt and pepper to taste
whipping cream, heated until steaming
cracked black peppercorns
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.
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.
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.
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...
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!
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.
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.
Well... I don't know what to say, other than I think this recipe has some potential. Vermouth must be salty, because this dish was VERY salty and VERY peppery with 1 Tablespoon of cracked peppercorns (and yes I did crack my own peppercorns). I didn't hate this, but didn't love it. The chicken was moist. I give it 2 stars because I probably won't make it again, but it was edible. Sorry, I really had high hopes for this recipe, it sounded so good.
* Percent Daily Values are based on a 2,000 calorie diet.
Roast Chicken with Cracked Peppercorn Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 463
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