Poulet à la moutarde

Serves 1
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Directions

  1. 1Cut a shallot in half, peel it, and slice it thinly. Mince garlic and fresh parsley.
  2. 2Cut a shallot in half, peel it, and slice it thinly. Mince garlic and fresh parsley.
  3. 3Cut a shallot in half, peel it, and slice it thinly. Mince garlic and fresh parsley.
  4. 4Season the chicken thighs with salt.
  5. 5Season the chicken thighs with salt.
  6. 6Season the chicken thighs with salt.
  7. 7Add algae cooking oil to the pan and place seasoned chicken thighs in the pan.
  8. 8Add algae cooking oil to the pan and place seasoned chicken thighs in the pan.
  9. 9Add algae cooking oil to the pan and place seasoned chicken thighs in the pan.
  10. 10Brown the chicken skin over medium heat until crispy, then remove and place on a rack.
  11. 11Brown the chicken skin over medium heat until crispy, then remove and place on a rack.
  12. 12Brown the chicken skin over medium heat until crispy, then remove and place on a rack.
  13. 13Remove excess fat from the pan, leaving 1 Tbsp behind, and sauté shallot until lightly browned.
  14. 14Remove excess fat from the pan, leaving 1 Tbsp behind, and sauté shallot until lightly browned.
  15. 15Remove excess fat from the pan, leaving 1 Tbsp behind, and sauté shallot until lightly browned.
  16. 16Add garlic and cook for 2 more minutes.
  17. 17Add garlic and cook for 2 more minutes.
  18. 18Add garlic and cook for 2 more minutes.
  19. 19Add white wine and reduce by two-thirds.
  20. 20Add white wine and reduce by two-thirds.
  21. 21Add white wine and reduce by two-thirds.
  22. 22Add chicken stock, bay leaves, dijon mustard, salt, and white pepper, then reduce by two-thirds.
  23. 23Add chicken stock, bay leaves, dijon mustard, salt, and white pepper, then reduce by two-thirds.
  24. 24Add chicken stock, bay leaves, dijon mustard, salt, and white pepper, then reduce by two-thirds.
  25. 25Add cream and stir well.
  26. 26Add cream and stir well.
  27. 27Add cream and stir well.
  28. 28Add the chicken back, coat with sauce, cover, and cook for 20 minutes while lightly simmering.
  29. 29Add the chicken back, coat with sauce, cover, and cook for 20 minutes while lightly simmering.
  30. 30Add the chicken back, coat with sauce, cover, and cook for 20 minutes while lightly simmering.
  31. 31Remove the lid and take the chicken out.
  32. 32Remove the lid and take the chicken out.
  33. 33Remove the lid and take the chicken out.
  34. 34Add whole grain mustard and parsley, and cook for 1 minute.
  35. 35Add whole grain mustard and parsley, and cook for 1 minute.
  36. 36Add whole grain mustard and parsley, and cook for 1 minute.
  37. 37Serve over mashed potatoes and garnish with more parsley.
  38. 38Serve over mashed potatoes and garnish with more parsley.
  39. 39Serve over mashed potatoes and garnish with more parsley.

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 cooking oil
  • 2 Tbsp algae cooking oil
  • 2 Tbsp algae cooking oil
  • 1 shallot thinly sliced
  • 1 shallot thinly sliced
  • 1 shallot thinly sliced
  • 2 cloves garlic minced
  • 2 cloves garlic minced
  • 2 cloves garlic minced
  • 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
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • mashed potato
  • mashed potato
  • mashed potato

Equipment

panknifestove

Tips

  • Season both sides of chicken. Pat dry skin well.
  • Serve over mashed potatoes.