Jeannette Bruce's Green Peppercorn Chicken

A featured Wine Club recipe for David Bruce Winery.
Jeannette Bruce's Green Peppercorn Chicken


When David and Jeannette aren't making wine, they can usually be found in the Bruce kitchen concocting another great meal to complement their wines. Try out this green peppercorn chicken with a glass of the Vintner's Select Petite Sirah - you won't regret it!

Yield: 4
Prep Time: 15 Minutes
Cook Time: 75 Minutes


• 2 Heaping Tbs. green peppercorns
• 1 Chicken, cut up and skinned (2 to 3 pounds) - Rock chickens are best
• Pinch of salt
• 2 Tbs. olive oil
• 2 Tbs. butter
• 1/2 Lbs. mushrooms, sliced
• 3 Shallots, chopped
• 1 Cup white wine, dry
• 2 Tbs. Dijon mustard
• Watercress garnish


Crush green peppercorns to paste. Use back of spoon or crush in Cuisinart. Rub pieces of chicken with peppercorn paste; lightly sprinkle with salt.

Heat olive oil and butter in large pot. Brown chicken one piece at a time and remove to a separate plate. (Be careful of peppercorns popping and burning skin)

Peel shallots and chop finely. Slice mushrooms and brown in the same pot. Return chicken to pot. Sprinkle shallots into pot with chicken. Mix wine and mustard thoroughly, pour over chicken and bring to a full boil.

Reduce head, cover and simmer for 45 minutes. Salt and pepper to taste. Serve piping hot on Seme di Melone pasta (Melon seed pasta). Garnish with watercress and serve with David Bruce, Vintner's Select Petite Sirah.