# Poulet à la moutarde

Poulet à la moutarde is a French bistro classic featuring tender chicken cooked in a tangy and creamy mustard sauce.

- Cuisine: French
- Category: Side
- Language: en

## 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

## Instructions

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

## Equipment

- pan
- knife
- stove

## Tips

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

## Source

- Original video: https://www.facebook.com/share/v/1FFies8pKN/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/968aeba2-6c53-49fb-a13e-c04d6da94091
- Extracted: 2025-06-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt