Poulet à la moutarde

Serves 1
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Directions

  1. 1Slice the shallot and mince the garlic.
  2. 2Season both sides of the chicken with salt.
  3. 3Pat the chicken skin dry.
  4. 4Pour algae oil into a pan.
  5. 5Brown the chicken skin in algae oil over medium heat until crispy.
  6. 6Remove chicken and place on a rack.
  7. 7Remove excess fat from the pan, leaving about 1 tablespoon behind.
  8. 8Sauté the shallot until lightly browned.
  9. 9Add minced garlic and cook for 2 more minutes.
  10. 10Add white wine and reduce by two-thirds.
  11. 11Add chicken stock, bay leaves, Dijon mustard, salt, and white pepper.
  12. 12Reduce the liquid by two-thirds.
  13. 13Add heavy cream and stir well.
  14. 14Add the chicken back into the pan, coat with sauce, cover.
  15. 15Cook for 20 minutes while lightly simmering.
  16. 16Remove the lid and take chicken out of the pan.
  17. 17Add whole grain mustard and chopped parsley to the sauce.
  18. 18Cook the sauce for 1 minute.
  19. 19Serve chicken over mashed potatoes.
  20. 20Garnish with more chopped parsley.

Ingredients

  • 4 null bone-in skin-on chicken thighs
  • 2 Tbsp Algae Cooking Club oil
  • 1 null shallot, thinly sliced
  • 2 cloves garlic, minced
  • 3 null bay leaves
  • 1 cup dry white wine
  • 1.25 cups chicken stock
  • 0.75 cup heavy cream
  • 2 tsp Maille Dijon mustard
  • 2 tsp whole grain mustard
  • 0.5 tsp white pepper
  • 2 Tbsp chopped parsley
  • 1.5 tsp salt
  • mashed potato
  • parsley

Equipment

knifecutting boardbaking rackbaking sheetpantongsspatulawhiskspoonpot

Tips

  • It's surprisingly simple to make and comes together in no time, perfect for an easy yet elegant weeknight dinner.

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