@alltypesofbowls: chicken au poivre really lives up to the hype @Corre Larkin Spatchcock a whole chicken, coat with olive oil salt and pepper, and roast at 400 F for 20 minutes. Meanwhile, in a sauce pan, combine 2 cups of heavy whipping cream, 3 large chopped cloves of garlic, 3 diced shallots, a lot of rosemary, pinch of salt, and a lot of black pepper. Bring it to a very low simmer. Pour the sauce all over the chicken and roast back in the oven at 400 F until chicken is done (165 F internal temp). Baste the chicken every 15 minutes with the sauce. When done, let sit for 10 minutes before carving. I served with mashed potatoes and green peas with that sauce all over everything! #chickenaupoivre