Seared chicken thighs coated in crushed peppercorns are braised in a cognac-cream sauce with shallots and thyme, finished with Dijon mustard and fresh parsley for brightness and depth.
Original recipe: www.thekitchn.com
Chicken au Poivre has a low glycemic load of 1.2 per serving — minimal blood sugar impact — suitable for most people managing diabetes or blood sugar levels.
The primary glycemic load contributors are heavy cream (GL 0.4), crushed peppercorns, mixed (GL 0.3), shallots (GL 0.3). These ingredients account for the majority of the carbohydrate impact per serving.
Not counted in this number, because the recipe serves it alongside the dish: lemon wedges (adds GL 0.1 per serving if eaten).
Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.