Game Hens or Chicken in Peppercorn Sauce

This is one of my favorite recipes for elegant dining. You can use this exact recipe for breast of chicken, chicken thighs or even lamb chops.

If you have an evening planned for guests - I encourage you to give this easy yet outstanding dish a try.

Ingredients:

Game Hens, small chicken or chicken breasts with skin on or (even try lamb chops).

2-4 large garlic cloves chopped

1 teaspoon paprika

1 Tbsp. fresh rosemary chopped

1 Tbsp. fresh thyme leaves chopped

3 Tbsp. butter

1 Tbsp. flour

1 cup fresh heavy cream

1 1/2 cup chicken broth

1 Tbsp. olive oil

1 Tbsp. Dijon mustard

Pinch Salt & Black Pepper

1 heaping Tbsp. fresh ground black or green peppercorns

Directions:

Preheat oven to 400 degrees

In a small food processor combine the garlic cloves, paprika, mustard, thyme, rosemary, pinch of salt and pepper. Mash and grind into a paste. When the paste is formed rub your hens or chicken with it very well.

Optional - once the rub is done season the meat on all sides with salt and pepper.

In a skillet heat the olive oil and 2 Tbsp. butter on medium high heat until the butter foam subsides. Place your hens, chicken or meat into the hot skillet and saute on all sides until a nice brown color forms. Each side should take 2-3 minutes. Turn the heat off when all sides are done.

Add 3/4 cup chicken broth all around in the skillet. Place the skillet uncovered into the oven for 10 minutes. If you wish your can baste every 10 minutes with the remaining chicken broth. (I do not always do this step although with game hens it helps to keep them moist).

Total cook time will be approx 30 - 35 minutes depending on the type of meat your cooking.

Remove the skillet from the oven and plate your meat. If necessary skim off any residual fat inside the skillet. Add together 1 Tbsp. butter with the flour and blend with your fingers until it forms a small ball.

Turn the heat back on under the skillet until the broth begins to simmer.

Add next the heavy cream. Season with a pinch more salt and pepper if needed. Whisk into the sauce the butter mixture and continue whisking until the sauce thickens. Should take 2-3 minutes.

Add the crushed peppercorns and allow to simmer for one full minute.

To serve - You can add your meat back into the skillet and cover with the sauce then present to the table or plate your servings - drizzling the peppercorn sauce over the dish as you wish.

I absolutely love with this dish mashed sweet potatoes and sauteed green beans for the sides.

ENJOY!