Poulet à la moutarde
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 1 Tbsp 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.
- 8Add chicken, coat with sauce, cover and cook 20 minutes while lightly simmering.
- 9Remove lid, take chicken out, add whole grain and parsley and cook for 1 minute.
- 10Serve over mashed potatoes.
Ingredients
- 4 bone in skin on chicken thighs
- 2 Tbsp Algae Cooking Club oil
- 1 shallot thinly sliced
- 2 cloves garlic minced
- 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
- 1.5 tsp salt
Equipment
pantongsspatulawhiskknifecutting boardmeasuring cuprack
Tips
- Season both sides of chicken. Pat dry skin well.
- Brown chicken skin in algae oil over medium heat until crispy, remove and place on a rack.
- Remove fat from pan, leaving 1 Tbsp behind.
- Sauté shallot until lightly browned, add garlic and cook 2 more minutes.
- Add wine and reduce by 2/3.
- Add chicken stock, bay leaf, Dijon, salt, white pepper, reduce by 2/3.
- Add cream, stir in well. Add chicken, coat with sauce, cover and cook 20 minutes while lightly simmering.
- Remove lid, take chicken out, add whole grain and parsley and cook for 1 minute.
- Serve over mashed potatoes.
- It's surprisingly simple to make and comes together in no time. Perfect for an easy, yet elegant, weeknight dinner.