Serves 1
Directions
- 1Cut a shallot in half, peel it, and slice it thinly. Mince garlic and fresh parsley.
- 2Season the chicken thighs with salt.
- 3Add algae cooking oil to the pan and place seasoned chicken thighs in the pan.
- 4Brown the chicken skin over medium heat until crispy, then remove and place on a rack.
- 5Remove excess fat from the pan, leaving 1 Tbsp behind, and sauté shallot until lightly browned.
- 6Add garlic and cook for 2 more minutes.
- 7Add white wine and reduce by two-thirds.
- 8Add chicken stock, bay leaves, dijon mustard, salt, and white pepper, then reduce by two-thirds.
- 9Add cream and stir well.
- 10Add the chicken back, coat with sauce, cover, and cook for 20 minutes while lightly simmering.
- 11Remove the lid and take the chicken out.
- 12Add whole grain mustard and parsley, and cook for 1 minute.
- 13Serve over mashed potatoes and garnish with more parsley.
Ingredients
- 4 bone in skin on chicken thighs
- 2 Tbsp algae cooking 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
- mashed potato
Equipment
panknifestove
Tips
- Season both sides of chicken. Pat dry skin well.
- Serve over mashed potatoes.
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