Begin by lightly crushing about 2 tablespoons of whole black peppercorns using a mortar and pestle until coarsely broken.

Take 4 chicken thighs and season both sides generously with salt and ground black pepper.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the seasoned chicken thighs and cook for 3-4 minutes on each side.

In the same skillet, add 2 tablespoons of unsalted butter, 1 finely minced shallot, and 2 sprigs of fresh thyme. Toss in the crushed peppercorns and sauté for 1-2 minutes.

Pour in 1/4 cup of brandy or cognac into the skillet, stirring to de-glaze and lift the flavorful bits. Allow it to simmer for about 2 minutes.

Stir in 1 cup of low-sodium chicken broth and bring to a gentle boil. Reduce heat and let it simmer until reduced by half, roughly 5 minutes.

Lower the heat to medium-low and stir in 1/2 cup of heavy cream, cooking for another 2-3 minutes until the sauce thickens.

Return the seared chicken thighs to the skillet, spooning the sauce over them, and simmer for 6-8 minutes.

Once done, plate the chicken thighs and pour the creamy sauce over the top. Garnish with freshly chopped parsley.