Chicken Au Poivre Skewers

Chicken Au Poivre Skewers is a grilled recipe ready in 40 min. It makes 6 servings, each 280 kcal with 24 g protein. Intermediate level, 17 ingredients.

Adapted from a home cook's recipe and measured by Cookpath.

  • 40 mintotal
  • Intermediatelevel
  • 280kcal a serving
  • 24 gprotein
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Chicken Au Poivre Skewers

What is Chicken Au Poivre Skewers

Chicken thigh skewers cooked in the air fryer, served with a creamy sauce of shallot, thyme, rosemary, stock, Dijon and Worcestershire sauce.

More:Grill recipesBeef recipesChicken recipesLow-calorie meals

How to make Chicken Au Poivre Skewers

Tips from the cook

  • Thread the same amount of chicken on each skewer, so they cook at the same pace.
  • Make the sauce while the chicken sits, and simmer until it coats the back of a spoon.
  • Add a splash of stock if the sauce gets too thick.
  • Leave space between the skewers in the basket and turn them halfway through.
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Goes well with

Sides from Cookpath that balance this dish, the same picks the app suggests.

Herbed Potato Salad30 min · 260 kcalApple Raisin Coleslaw15 min · 170 kcal

Meal prep and storage

Keeps 3 days in the fridge. Reheat in the air fryer.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Chicken Au Poivre Skewers substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Butter2 options
  • Vegan/dairy-free butter block 1:1 by weight

    Soft tub margarine fails in pastry and cheesecake base.

  • Olive oil use about 3/4 as much by volume

    Not for creaming or pastry; base goes oily.

Shallot2 options
  • White onion, finely diced 1:1 by volume (use slightly less)

    Stronger; still allium.

  • Leek or chives 1:1 by volume

    Still allium.

Beef stock3 options
  • Vegetable stock (check the label for celery) 1:1 by volume

    Less meaty; vegetable stock typically includes celery.

    Still contains celery.

  • Mushroom broth (a handful of dried or fresh shiitake simmered in plain water 20-30 min) 1:1 by volume

    Earthy rather than beefy.

  • Miso in hot water (1-2 tsp white or yellow miso per 1 cup water) 1:1 by volume

    Added late, do not boil hard; miso may also carry gluten (not confirmed).

    Still contains soy.

Heavy cream2 options
  • Oat cooking cream (GF-labelled) or soy cream 1:1

    Does not whip.

    Still contains soy.

  • Coconut cream (top layer of can) 1:1

    Coconut flavour.

Worcestershire sauce2 options
  • Soy sauce + splash of vinegar + pinch sugar 1 tsp: 1/2 tsp soy, 1/4 tsp vinegar

    No fish/tamarind depth.

    Still contains soy and gluten.

  • Gluten-free Worcestershire (vinegar-based) 1:1

    Contains anchovy.

    Still contains fish.

Dijon mustard2 options
  • Whole grain mustard 1:1

    Texture.

    Still contains mustard.

  • Honey + vinegar (for mustard allergy) 1 tsp dijon = 1/2 tsp honey + 1/2 tsp vinegar

    No mustard heat, no emulsifying.

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