# Poulet à la moutarde

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

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

## 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

## Instructions

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

## Equipment

- pan
- tongs
- whisk
- cutting board
- knife
- rack
- bowl
- spatula
- measuring cup
- pot

## Source

- Original video: https://www.facebook.com/share/r/16u9ALJZii/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/f1981fd6-daf7-42ff-ba23-0d9ee0e1bb4e
- Extracted: 2025-06-23

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