- 1 (4 pound) whole chicken
- salt and pepper to taste
- 1 cup dry vermouth
- 4 shallots, chopped
- 1 clove garlic, minced
- 1 cup whipping cream, heated until steaming
- 1 tablespoon cracked black peppercorns
- 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.
- Cover the roasting pan, and bake for 1 hour and 20 minutes in the preheated oven, or 20 minutes per pound.
- 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.
05/16/2018
recipepes.com
Roast Chicken with Cracked Peppercorn Sauce, recipe
PT15M
PT1H
5
455 calories
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