Poulet à la moutarde

Serves 1
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Directions

  1. 1Slice the shallot and mince the garlic.
  2. 2Slice the shallot and mince the garlic.
  3. 3Slice the shallot and mince the garlic.
  4. 4Season both sides of the chicken with salt.
  5. 5Season both sides of the chicken with salt.
  6. 6Season both sides of the chicken with salt.
  7. 7Pat the chicken skin dry.
  8. 8Pat the chicken skin dry.
  9. 9Pat the chicken skin dry.
  10. 10Pour algae oil into a pan.
  11. 11Pour algae oil into a pan.
  12. 12Pour algae oil into a pan.
  13. 13Brown the chicken skin in algae oil over medium heat until crispy.
  14. 14Brown the chicken skin in algae oil over medium heat until crispy.
  15. 15Brown the chicken skin in algae oil over medium heat until crispy.
  16. 16Remove chicken and place on a rack.
  17. 17Remove chicken and place on a rack.
  18. 18Remove chicken and place on a rack.
  19. 19Remove excess fat from the pan, leaving about 1 tablespoon behind.
  20. 20Remove excess fat from the pan, leaving about 1 tablespoon behind.
  21. 21Remove excess fat from the pan, leaving about 1 tablespoon behind.
  22. 22Sauté the shallot until lightly browned.
  23. 23Sauté the shallot until lightly browned.
  24. 24Sauté the shallot until lightly browned.
  25. 25Add minced garlic and cook for 2 more minutes.
  26. 26Add minced garlic and cook for 2 more minutes.
  27. 27Add minced garlic and cook for 2 more minutes.
  28. 28Add white wine and reduce by two-thirds.
  29. 29Add white wine and reduce by two-thirds.
  30. 30Add white wine and reduce by two-thirds.
  31. 31Add chicken stock, bay leaves, Dijon mustard, salt, and white pepper.
  32. 32Add chicken stock, bay leaves, Dijon mustard, salt, and white pepper.
  33. 33Add chicken stock, bay leaves, Dijon mustard, salt, and white pepper.
  34. 34Reduce the liquid by two-thirds.
  35. 35Reduce the liquid by two-thirds.
  36. 36Reduce the liquid by two-thirds.
  37. 37Add heavy cream and stir well.
  38. 38Add heavy cream and stir well.
  39. 39Add heavy cream and stir well.
  40. 40Add the chicken back into the pan, coat with sauce, cover.
  41. 41Add the chicken back into the pan, coat with sauce, cover.
  42. 42Add the chicken back into the pan, coat with sauce, cover.
  43. 43Cook for 20 minutes while lightly simmering.
  44. 44Cook for 20 minutes while lightly simmering.
  45. 45Cook for 20 minutes while lightly simmering.
  46. 46Remove the lid and take chicken out of the pan.
  47. 47Remove the lid and take chicken out of the pan.
  48. 48Remove the lid and take chicken out of the pan.
  49. 49Add whole grain mustard and chopped parsley to the sauce.
  50. 50Add whole grain mustard and chopped parsley to the sauce.
  51. 51Add whole grain mustard and chopped parsley to the sauce.
  52. 52Cook the sauce for 1 minute.
  53. 53Cook the sauce for 1 minute.
  54. 54Cook the sauce for 1 minute.
  55. 55Serve chicken over mashed potatoes.
  56. 56Serve chicken over mashed potatoes.
  57. 57Serve chicken over mashed potatoes.
  58. 58Garnish with more chopped parsley.
  59. 59Garnish with more chopped parsley.
  60. 60Garnish with more chopped parsley.

Ingredients

  • 4 null bone-in skin-on chicken thighs
  • 4 null bone-in skin-on chicken thighs
  • 4 null bone-in skin-on chicken thighs
  • 2 Tbsp Algae Cooking Club oil
  • 2 Tbsp Algae Cooking Club oil
  • 2 Tbsp Algae Cooking Club oil
  • 1 null shallot, thinly sliced
  • 1 null shallot, thinly sliced
  • 1 null shallot, thinly sliced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 3 null bay leaves
  • 3 null bay leaves
  • 3 null 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 Maille Dijon mustard
  • 2 tsp Maille Dijon mustard
  • 2 tsp Maille 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
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • mashed potato
  • mashed potato
  • mashed potato
  • parsley
  • parsley
  • 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.