Poulet à la moutarde

Serves 1
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Directions

  1. 1Season both sides of chicken with salt.
  2. 2Season both sides of chicken with salt.
  3. 3Season both sides of chicken with salt.
  4. 4Pat dry the chicken skin well.
  5. 5Pat dry the chicken skin well.
  6. 6Pat dry the chicken skin well.
  7. 7Brown chicken skin in algae oil over medium heat until crispy.
  8. 8Brown chicken skin in algae oil over medium heat until crispy.
  9. 9Brown chicken skin in algae oil over medium heat until crispy.
  10. 10Remove the chicken and place it on a rack.
  11. 11Remove the chicken and place it on a rack.
  12. 12Remove the chicken and place it on a rack.
  13. 13Remove fat from the pan, leaving 1 Tbsp behind.
  14. 14Remove fat from the pan, leaving 1 Tbsp behind.
  15. 15Remove fat from the pan, leaving 1 Tbsp behind.
  16. 16Sauté the thinly sliced shallot until lightly browned.
  17. 17Sauté the thinly sliced shallot until lightly browned.
  18. 18Sauté the thinly sliced shallot until lightly browned.
  19. 19Add minced garlic and cook for 2 more minutes.
  20. 20Add minced garlic and cook for 2 more minutes.
  21. 21Add minced garlic and cook for 2 more minutes.
  22. 22Add white wine and reduce by 2/3rd.
  23. 23Add white wine and reduce by 2/3rd.
  24. 24Add white wine and reduce by 2/3rd.
  25. 25Add chicken stock, bay leaf, Dijon mustard, salt, and white pepper, then reduce by 2/3.
  26. 26Add chicken stock, bay leaf, Dijon mustard, salt, and white pepper, then reduce by 2/3.
  27. 27Add chicken stock, bay leaf, Dijon mustard, salt, and white pepper, then reduce by 2/3.
  28. 28Add heavy cream and stir in well.
  29. 29Add heavy cream and stir in well.
  30. 30Add heavy cream and stir in well.
  31. 31Add chicken and coat with sauce.
  32. 32Add chicken and coat with sauce.
  33. 33Add chicken and coat with sauce.
  34. 34Cover and cook for 20 minutes while lightly simmering.
  35. 35Cover and cook for 20 minutes while lightly simmering.
  36. 36Cover and cook for 20 minutes while lightly simmering.
  37. 37Remove the lid and take the chicken out.
  38. 38Remove the lid and take the chicken out.
  39. 39Remove the lid and take the chicken out.
  40. 40Add whole grain mustard and chopped parsley to the sauce.
  41. 41Add whole grain mustard and chopped parsley to the sauce.
  42. 42Add whole grain mustard and chopped parsley to the sauce.
  43. 43Cook the sauce for 1 minute.
  44. 44Cook the sauce for 1 minute.
  45. 45Cook the sauce for 1 minute.
  46. 46Serve over mashed potatoes.
  47. 47Serve over mashed potatoes.
  48. 48Serve over mashed potatoes.

Ingredients

  • 4 pieces bone in skin on chicken thighs
  • 4 pieces bone in skin on chicken thighs
  • 4 pieces bone in skin on chicken thighs
  • 2 Tbsp algae oil
  • 2 Tbsp algae oil
  • 2 Tbsp algae oil
  • 1 piece shallot
  • 1 piece shallot
  • 1 piece shallot
  • 2 cloves cloves garlic
  • 2 cloves cloves garlic
  • 2 cloves cloves garlic
  • 3 pieces bay leaves
  • 3 pieces bay leaves
  • 3 pieces 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

pantongswhiskcutting boardkniferackbowlspatulameasuring cuppot