# Poulet à la moutarde

A French bistro classic with tender chicken cooked in a tangy and creamy mustard sauce.

- Servings: 4 servings
- Total time: 20 min
- Cuisine: French
- Category: Side
- Language: en

## 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

## Instructions

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

## Equipment

- knife
- cutting board
- baking sheet
- wire rack
- skillet
- whisk
- spoon
- measuring cup
- spatula

## Source

- Original video: https://www.instagram.com/reel/DHi5kK9Rrxm/?igsh=MWJ6NHhkdHlua2VwaA==
- Recipe page: https://www.cliprecipe.com/recipe/366c689d-df0b-4331-aede-2778f72a734a
- Extracted: 2025-04-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt