Poulet à la moutarde

20 mins
Serves 4
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Directions

  1. 1Season both sides of chicken. Pat dry skin well.
  2. 2Season both sides of chicken. Pat dry skin well.
  3. 3Season both sides of chicken. Pat dry skin well.
  4. 4Brown chicken skin in algae oil over medium heat until crispy, remove and place on a rack.
  5. 5Brown chicken skin in algae oil over medium heat until crispy, remove and place on a rack.
  6. 6Brown chicken skin in algae oil over medium heat until crispy, remove and place on a rack.
  7. 7Remove fat from pan, leaving 1Tbsp behind.
  8. 8Remove fat from pan, leaving 1Tbsp behind.
  9. 9Remove fat from pan, leaving 1Tbsp behind.
  10. 10Sauté shallot until lightly browned, add garlic and cook 2 more minutes.
  11. 11Sauté shallot until lightly browned, add garlic and cook 2 more minutes.
  12. 12Sauté shallot until lightly browned, add garlic and cook 2 more minutes.
  13. 13Add wine and reduce by 2/3.
  14. 14Add wine and reduce by 2/3.
  15. 15Add wine and reduce by 2/3.
  16. 16Add chicken stock, bay leaf, Dijon, salt, white pepper, reduce by 2/3.
  17. 17Add chicken stock, bay leaf, Dijon, salt, white pepper, reduce by 2/3.
  18. 18Add chicken stock, bay leaf, Dijon, salt, white pepper, reduce by 2/3.
  19. 19Add cream, stir in well. Add chicken, coat with sauce, cover and cook 20 minutes while lightly simmering.
  20. 20Add cream, stir in well. Add chicken, coat with sauce, cover and cook 20 minutes while lightly simmering.
  21. 21Add cream, stir in well. Add chicken, coat with sauce, cover and cook 20 minutes while lightly simmering.
  22. 22Remove lid, take chicken out, add whole grain and parsley and cook for 1 minute.
  23. 23Remove lid, take chicken out, add whole grain and parsley and cook for 1 minute.
  24. 24Remove lid, take chicken out, add whole grain and parsley and cook for 1 minute.
  25. 25Serve over mashed potatoes.
  26. 26Serve over mashed potatoes.
  27. 27Serve over mashed potatoes.

Ingredients

  • 4 bone in skin on chicken thighs
  • 4 bone in skin on chicken thighs
  • 4 bone in skin on chicken thighs
  • 2 Tbsp algae oil
  • 2 Tbsp algae oil
  • 2 Tbsp algae oil
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 3 bay leaves
  • 3 bay leaves
  • 3 bay leaves
  • 1 cup dry white wine
  • 1 cup dry white wine
  • 1 cup dry white wine
  • 1.25 cups chicken stock
  • 1.25 cups chicken stock
  • 1.25 cups chicken stock
  • 0.75 cup heavy cream
  • 0.75 cup heavy cream
  • 0.75 cup heavy cream
  • 2 tsp Dijon mustard
  • 2 tsp Dijon mustard
  • 2 tsp Dijon mustard
  • 2 tsp whole grain mustard
  • 2 tsp whole grain mustard
  • 2 tsp whole grain mustard
  • 0.5 tsp white pepper
  • 0.5 tsp white pepper
  • 0.5 tsp white pepper
  • 2 Tbsp chopped parsley
  • 2 Tbsp chopped parsley
  • 2 Tbsp chopped parsley
  • 1 mashed potato
  • 1 mashed potato
  • 1 mashed potato
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt

Equipment

knifecutting boardbaking sheetwire rackskilletwhiskspoonmeasuring cupspatula