There’s a reason Steak au Poivre has remained a French bistro classic: plenty of cracked black pepper, a beautifully browned crust and that rich, creamy sauce made for mopping up with something good. This recipe draws inspiration from Steak au Poivre, swapping the steak for chicken and bringing the whole thing together in one Dutch casserole. The chicken is browned first until the skin is deeply golden, then roasted in a sauce of cracked peppercorns, garlic, thyme, stock, Dijon and cream. The result is proper comfort food - juicy roast chicken with crisp golden skin and a peppery, savoury sauce that tastes considerably more complicated than it is.