Makes 4 to 6 servings.

INGREDIENTS

  • 114 1/2-ounce can low-salt chicken broth
  • 2tablespoons whole black peppercorns
  • 1/4cup brandy
  • 1/2cup (1 stick) butter, room temperature
  • 2tablespoons fresh lemon juice
  • 1tablespoon chopped shallot
  • 1teaspoon chopped fresh thyme 2pounds small red-skinned new potatoes
  • 2green onions, thinly sliced

    DIRECTIONS

    Combine broth and peppercorns in small saucepan. Cover and simmer 30 minutes. Uncover and simmer until mixture is reduced to 1/4 cup, about 15 minutes. Add brandy; simmer until mixture is reduced to 3 tablespoons, about 10 minutes. Cool. Blend peppercorn mixture, butter, lemon juice, shallot and thyme in processor until peppercorns are finely chopped. (Can be made 2 days ahead. Chill. Use at room temperature.)


    Cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain. Quarter potatoes. Place in large bowl. Add onions and 1/4 cup peppercorn butter (reserve remaining peppercorn butter for another use); toss gently. Season to taste with salt.