Festive Tidings Bundle
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Creamy Pepper Chicken Kit
Home Comfort with a Bite
Temporarily out of stock
One or more items in this bundle are temporarily unavailable.
A rich, velvety dish with just the right heat—this creamy pepper chicken is one of those quiet luxuries you’ll find yourself craving again and again. And in fact, you won’t be alone: this is a staple in the home of The Bow Tie Duck’s founders, cooked often and loved dearly.
1 / 2
Creamy Pepper Chicken Kit
Home Comfort with a Bite
A rich, velvety dish with just the right heat—this creamy pepper chicken is one of those quiet luxuries you’ll find yourself craving again and again. And in fact, you won’t be alone: this is a staple in the home of The Bow Tie Duck’s founders, cooked often and loved dearly.
Temporarily out of stock
One or more items in this bundle are temporarily unavailable.
Tasting Notes Of The Curator
This isn’t the aggressively creamy pepper steak sauce you find in bistros. It’s subtler. More fragrant. Built from good butter, floral peppercorns, and a swirl of crème fraîche instead of heavy cream. The result is lighter, more elegant, and deeply comforting.
It starts with Farmhouse Red Label Chicken from Landes, prized for its natural, flavorful meat and ethical rearing. Échiré Demi-Sel Butter creates a golden sear, while Bordier Crème Fraîche melts in for that silky, tangy finish. And of course, freshly cracked peppercorns bring the heat—warming, never harsh.
What’s In This Bundle
- 1 x Farmhouse Red Label Chicken from Landes 1.8kg
- 2 x Bordier Crème Fraîche – 20cl
- Échiré Demi-Sel Butter – 250g
Recipe
Creamy Pepper Chicken à la Maison
- Your Farmhouse Red Label Chicken arrives whole. For quicker cooking and more even browning, we recommend cutting it into 8 classic parts: 2 breasts, 2 thighs, 2 drumsticks, and 2 wings. Pat each piece dry and season generously with salt and cracked pepper.
- In a wide pan, sear the chicken pieces in Échiré Demi-Sel Butter over medium heat until golden brown on all sides. Work in batches if needed. Remove and set aside.
- In the same pan, add another knob of butter and toast a generous spoonful of cracked peppercorns until aromatic—but not burned.
- Deglaze the pan with a splash of water or white wine, scraping up the browned bits.
- Return the chicken to the pan. Cover and simmer on low heat until fully cooked and tender (about 25–30 minutes depending on size).
- Stir in the 2 bottles of Bordier Crème Fraîche, then simmer uncovered for another 3–5 minutes, until the sauce thickens and gently coats the chicken.
- Taste and adjust seasoning. Add more cracked pepper if desired.
- Serve with crusty bread, white rice or a side of potatoes.
A Bow Tie Duck Family Favorite
This dish isn’t just a recipe—it’s a ritual. A comforting regular on the table of The Bow Tie Duck founders, served on quiet weekday nights or slow weekend lunches. The kind of meal you make without measuring, just by feel. Creamy, peppery, and deeply satisfying, it’s proof that the best dishes don’t shout—they stay.
Storage Instructions
- Chicken: Store frozen. Thaw overnight in the fridge before cooking.
- Butter & Crème Fraîche: Keep chilled. Use within 1 week of opening.
This isn’t the aggressively creamy pepper steak sauce you find in bistros. It’s subtler. More fragrant. Built from good butter, floral peppercorns, and a swirl of crème fraîche instead of heavy cream. The result is lighter, more elegant, and deeply comforting.
It starts with Farmhouse Red Label Chicken from Landes, prized for its natural, flavorful meat and ethical rearing. Échiré Demi-Sel Butter creates a golden sear, while Bordier Crème Fraîche melts in for that silky, tangy finish. And of course, freshly cracked peppercorns bring the heat—warming, never harsh.
- 1 x Farmhouse Red Label Chicken from Landes 1.8kg
- 2 x Bordier Crème Fraîche – 20cl
- Échiré Demi-Sel Butter – 250g
Creamy Pepper Chicken à la Maison
- Your Farmhouse Red Label Chicken arrives whole. For quicker cooking and more even browning, we recommend cutting it into 8 classic parts: 2 breasts, 2 thighs, 2 drumsticks, and 2 wings. Pat each piece dry and season generously with salt and cracked pepper.
- In a wide pan, sear the chicken pieces in Échiré Demi-Sel Butter over medium heat until golden brown on all sides. Work in batches if needed. Remove and set aside.
- In the same pan, add another knob of butter and toast a generous spoonful of cracked peppercorns until aromatic—but not burned.
- Deglaze the pan with a splash of water or white wine, scraping up the browned bits.
- Return the chicken to the pan. Cover and simmer on low heat until fully cooked and tender (about 25–30 minutes depending on size).
- Stir in the 2 bottles of Bordier Crème Fraîche, then simmer uncovered for another 3–5 minutes, until the sauce thickens and gently coats the chicken.
- Taste and adjust seasoning. Add more cracked pepper if desired.
- Serve with crusty bread, white rice or a side of potatoes.
This dish isn’t just a recipe—it’s a ritual. A comforting regular on the table of The Bow Tie Duck founders, served on quiet weekday nights or slow weekend lunches. The kind of meal you make without measuring, just by feel. Creamy, peppery, and deeply satisfying, it’s proof that the best dishes don’t shout—they stay.
- Chicken: Store frozen. Thaw overnight in the fridge before cooking.
- Butter & Crème Fraîche: Keep chilled. Use within 1 week of opening.
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