Directions
- 1Season both sides of chicken. Pat dry skin well.
- 2Brown chicken skin in algae oil over medium heat until crispy, remove and place on a rack.
- 3Remove fat from pan, leaving 1Tbsp behind.
- 4Sauté shallot until lightly browned, add garlic and cook 2 more minutes.
- 5Add wine and reduce by 2/3.
- 6Add chicken stock, bay leaf, Dijon, salt, white pepper, reduce by 2/3.
- 7Add cream, stir in well. Add chicken, coat with sauce, cover and cook 20 minutes while lightly simmering.
- 8Remove lid, take chicken out, add whole grain and parsley and cook for 1 minute.
- 9Serve over mashed potatoes.
Ingredients
- 4 bone in skin on chicken thighs
- 2 Tbsp algae oil
- 1 shallot
- 2 cloves garlic
- 3 bay leaves
- 1 cup dry white wine
- 1.25 cups chicken stock
- 0.75 cup heavy cream
- 2 tsp Dijon mustard
- 2 tsp whole grain mustard
- 0.5 tsp white pepper
- 2 Tbsp chopped parsley
- 1 mashed potato
- 1.5 tsp salt
Equipment
knifecutting boardbaking sheetwire rackskilletwhiskspoonmeasuring cupspatula
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