Serves 1
Directions
- 1Season both sides of chicken with salt.
- 2Pat dry the chicken skin well.
- 3Brown chicken skin in algae oil over medium heat until crispy.
- 4Remove the chicken and place it on a rack.
- 5Remove fat from the pan, leaving 1 Tbsp behind.
- 6Sauté the thinly sliced shallot until lightly browned.
- 7Add minced garlic and cook for 2 more minutes.
- 8Add white wine and reduce by 2/3rd.
- 9Add chicken stock, bay leaf, Dijon mustard, salt, and white pepper, then reduce by 2/3.
- 10Add heavy cream and stir in well.
- 11Add chicken and coat with sauce.
- 12Cover and cook for 20 minutes while lightly simmering.
- 13Remove the lid and take the chicken out.
- 14Add whole grain mustard and chopped parsley to the sauce.
- 15Cook the sauce for 1 minute.
- 16Serve over mashed potatoes.
Ingredients
- 4 pieces bone in skin on chicken thighs
- 2 Tbsp algae oil
- 1 piece shallot
- 2 cloves cloves garlic
- 3 pieces 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
pantongswhiskcutting boardkniferackbowlspatulameasuring cuppot
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