Difficulty Hard
Cook Time 1 hr+
Heat Medium 🌶🌶
Components 5 components
This refined French-style sandwich celebrates the sharp, sophisticated flavors of green peppercorns in every layer. Crispy fried chicken gets a luxurious brandy and cream sauce with crushed green peppercorns, then piled with sautéed leeks and melted gruyère. A tangy slaw, creamy peppercorn goat cheese spread, and a smoky bacon jam create a symphony of refined, elegant flavors.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless skinless chicken breasts2 cups for frying beef tallow or lard1 bun yellow potato bun or brioche1 tbsp for toasting bun unsalted butter[object Object] Wet Batter[object Object] Dry BatterGreen Peppercorn Cream Sauce 2 tbsp unsalted butter2 shallots shallots (minced)2 tbsp green peppercorns packed in brine (drained)2 tbsp brandy or cognac3/4 cup heavy cream2 tbsp beef broth1/2 tsp Dijon mustard1/4 tsp salt1/8 tsp white pepperSautéed Leeks 1 leek leek, white and light green parts (sliced 1/4-inch rounds)1 tbsp unsalted butter2 sprigs fresh thyme sprigs1/8 tsp saltpinch white pepperPeppercorn Leek Slaw 1/2 cup shredded red cabbage2 tbsp thinly sliced leek (raw, light green parts)1 tbsp shredded gruyère cheese1 tsp fresh tarragon (chopped)1 tbsp fresh parsley (chopped)2 tbsp pickled red onions1/2 tsp crushed green peppercorns[object Object] DressingBrandy Peppercorn Bacon Jam 4 slices thick-cut bacon (diced)1 shallot shallots (minced)1 tbsp green peppercorns in brine (drained, crushed)1 tbsp brandy or cognac1/2 tsp Dijon mustard1 tbsp brown sugar1 tbsp apple cider vinegar1/2 tsp fresh thyme leaves2 tbsp waterPeppercorn Goat Cheese Spread 1 tbsp cream cheese (softened)1 tbsp goat cheese (softened)1/2 tsp crushed green peppercorns1/4 tsp Dijon mustard1/4 tsp fresh thyme leavesto taste pinch of saltToppings & Assembly Peppercorn Leek Slaw Brandy Peppercorn Bacon Jam Peppercorn Goat Cheese Spread (spread on bottom bun) Green Peppercorn Cream Sauce (spooned over chicken) Sautéed leeks (layered on chicken) Gruyère cheese (melted over chicken) Fresh tarragon Directions 1 Combine 1/2 cup buttermilk and 1 egg in a bowl and whisk until smooth. Set aside wet batter. 2 In another bowl, whisk together 1/4 cup all-purpose flour, 1/4 cup potato starch, 1 tsp chicken bouillon powder, 1/4 tsp white pepper, and 1/2 tsp salt. Set aside dry batter. 3 Pat 6-8 oz chicken breasts dry with paper towels. 4 Dip chicken into wet batter, coating completely, then dredge in dry batter, shaking off excess. 5 Heat 2 cups beef tallow or lard to 350°F in a heavy-bottomed pot or Dutch oven using a thermometer. 6 Carefully place breaded chicken into hot fat and fry for 8-10 minutes until golden brown and internal temperature reaches 165°F. 7 Remove chicken and drain on paper towels. 8 Heat 2 tbsp unsalted butter in a saucepan over medium heat. 9 Add 2 minced shallots and cook 2 minutes until softened. 10 Add 2 tbsp drained green peppercorns and lightly crush with back of a spoon. 11 Pour in 2 tbsp brandy and simmer 1 minute to reduce. 12 Add 3/4 cup heavy cream and 2 tbsp beef broth, bring to gentle simmer. 13 Cook 3-4 minutes until slightly thickened. 14 Remove from heat and whisk in 1/2 tsp Dijon mustard. 15 Season with 1/4 tsp salt and 1/8 tsp white pepper. 16 Keep warm and reserve 2 tbsp for slaw dressing. 17 Clean 1 leek and slice the white and light green parts into 1/4-inch rounds. 18 Heat 1 tbsp unsalted butter in a skillet over medium heat. 19 Add leek slices and 2 fresh thyme sprigs. 20 Cook 8-10 minutes, stirring occasionally, until tender and lightly caramelized. 21 Season with 1/8 tsp salt and a pinch of white pepper. 22 Discard thyme sprigs and set aside. 23 Whisk together 2 tbsp peppercorn cream sauce, 1 tbsp mayonnaise, 1/2 tsp Dijon mustard, 1 tbsp fresh lemon juice, and a pinch of salt for the dressing. 24 In a large bowl, combine 1/2 cup shredded red cabbage, 2 tbsp thinly sliced raw leek, 1 tbsp shredded gruyère, 1 tsp fresh tarragon (chopped), 1 tbsp fresh parsley (chopped), 2 tbsp pickled red onions, and 1/2 tsp crushed green peppercorns. 25 Pour dressing over vegetables and toss to coat evenly. 26 Refrigerate until ready to serve. 27 Cook 4 slices diced thick-cut bacon in a skillet over medium heat until crispy, about 6-7 minutes. 28 Drain most fat, leaving about 1 tbsp in the pan. 29 Add 1 minced shallot and cook 2 minutes. 30 Add 1 tbsp crushed green peppercorns and 1/2 tsp fresh thyme leaves, cook 1 minute. 31 Deglaze with 1 tbsp brandy, simmer 30 seconds. 32 Add 1/2 tsp Dijon mustard, 1 tbsp brown sugar, 1 tbsp apple cider vinegar, and 2 tbsp water. 33 Simmer on low for 15-18 minutes until thick and jammy. 34 Let cool slightly and roughly chop to a spreadable consistency. 35 Mix 1 tbsp softened cream cheese and 1 tbsp softened goat cheese together until smooth. 36 Stir in 1/2 tsp crushed green peppercorns, 1/4 tsp Dijon mustard, 1/4 tsp fresh thyme leaves, and a pinch of salt. 37 Mix until evenly combined and ready to spread. 38 Butter the potato bun and toast in a skillet until golden on both sides. 39 Spread Peppercorn Goat Cheese Spread on the bottom bun. 40 Add a layer of Brandy Peppercorn Bacon Jam on top of the spread. 41 Place the fried chicken on the bottom bun. 42 Layer sautéed leeks over the chicken. 43 Top with 2 slices of gruyère cheese, allowing it to melt from the heat of the chicken. 44 Spoon Green Peppercorn Cream Sauce generously over the cheese and chicken. 45 Top with Peppercorn Leek Slaw and fresh tarragon. 46 Place top bun and serve immediately.
Reviews Loading reviews...
