Dinner for 4

Chicken Au Poivre with whole chicken

Name: Chicken Au Poivre with whole chicken
Total time: 60 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 2/7 lb whole chicken; 3 tsp smoked salt flakes; 2 tsp olive oil; 1/3 cup shallot; 1 tsp garlic clove; 1 1/2 tbsp black pepper; 1 tbsp butter; 1/2 cup sherry dry wine; 1 tsp fresh rosemary; 1 tsp fresh thyme; 1 1/4 cups light cream; 2 tbsp green peppercorn (optional); 1 tbsp black pepper

$10.19for 460 minServes 4

Roasted chicken is served with a creamy pepper sauce flavored with shallot, sherry, rosemary, and thyme.

Photo: cafedelites.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Whole chicken, 3.3 lb$1.69/lb typical	3.3 lb	$5.58Typical price
	Leeks and shallots, a little$3.49/lb typical	a little	$0.22Typical price
	Garlic, a little$0.75 each typical	a little	$0.03Typical price
	Butter, 0.5 oz$0.40/oz typical	0.5 oz	$0.20Typical price
	Mint, a little$1.99 each typical	a little	$0.08Typical price
	Whipped, 10 oz$0.20/oz typical	10 oz	$2.00Typical price
Total for the servings shown		$10.19

Swaps

Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Salt and pepperOlive and cooking oilWine, beer and spiritsDried herbs, spices and seasoning blends

Not included in the cost.

60 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

French Low-carb High-protein Budget Family Dinners

Typical price

$2.55 per serving$10.19 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

3 2/7 lb whole chicken
3 tsp smoked salt flakes
2 tsp olive oil
1/3 cup shallot
1 tsp garlic clove
1 1/2 tbsp black pepper
1 tbsp butter
1/2 cup sherry dry wine
1 tsp fresh rosemary
1 tsp fresh thyme
1 1/4 cups light cream
2 tbsp green peppercorn (optional)
1 tbsp black pepper

Steps

Heat the oven to 425 F and place the whole chicken breast-side down on a cutting board.
Cut along both sides of the backbone, remove it, and flatten the chicken in a 12-inch oven-safe skillet.
Rub the chicken with olive oil, smoked salt, and 1 tablespoon black pepper, then roast for 45 minutes until it reaches 165 F.
Melt the butter in a medium saucepan over medium heat, then cook the shallot and garlic for 3 minutes.
Add the sherry, rosemary, thyme, green peppercorns, and remaining black pepper, then simmer for 5 minutes.
Stir in the cream and simmer for 5 minutes, then serve the sauce with the roasted chicken.

Main ingredient on sale this week? See what to make with whole chicken on sale.