Creamy Peppercorn Sauce with Thyme & White Wine

There’s something so comforting about a rich, creamy sauce poured over perfectly roasted chicken — especially one that’s been made in the same pan, soaking up all those golden, flavourful bits from cooking.

This peppercorn sauce is exactly that: simple, silky, and full of flavour. It’s the kind of recipe that makes a meal feel restaurant-worthy without being complicated.

I made this for my Practical Magic dinner party, served with garlic and thyme butter-rubbed roasted chicken breasts — and it was such a hit that even the roast potatoes ended up getting dipped in it!

Ingredients

• 1 tbsp butter

• Drizzle of olive oil

• 1 tbsp plain flour (heaped)

• White wine (divided — 1 dash + 1 cup for sauce)

• 1 tbsp whole black peppercorns

• 1 tbsp soy sauce

• Handful of fresh thyme sprigs

• 1 cup water (or chicken stock for extra flavour)

• 200 g thick cream

• Pinch of salt, to taste

Method

Deglaze the pan:

After searing your chicken, leave the pan on medium heat. Add the butter and a drizzle of olive oil. Once melted, pour in a dash of white wine to release all the golden meat bits from the pan.

Build the base:

Sprinkle in the flour and stir quickly, then add 1 cup of white wine. Let it cook off for a minute or two while stirring with a wooden spoon to lift all those delicious caramelised bits.

Add flavour:

Stir in the black peppercorns and fresh thyme sprigs, then pour in 1 cup of water (or stock). Bring to a gentle simmer, stirring continuously until it starts to thicken.

Add the cream:

Stir in the cream and soy sauce and cook for a few minutes until the sauce thickens to your liking.

Strain and serve:

Remove from the heat and pour through a strainer into a jug to remove the peppercorns and thyme sprigs. Serve immediately — it’s creamy, peppery, and absolutely delicious.

Serving Ideas 🍗l

This sauce pairs beautifully with:

• Roasted or grilled chicken

• Steak or beef medallions

• Pork chops

• Roast potatoes (trust me, it’s addictive as gravy!

Cosy Tip

The longer you let the sauce cook, the thicker it becomes — so remove it from the heat just before it reaches your perfect consistency, as it will thicken slightly more while cooling.