Poulet À La Moutarde

• total time: 21 minutes

Ingredients

4 bone in skin on chicken thighs

2Tbsp @Algae Cooking Club oil

1 shallot thinly sliced

2 cloves garlic minced

3 bay leaves

1 cup dry white wine

1 ¼ cups chicken stock

3/4 cup heavy cream

2tsp dijon mustard

2tsp whole grain mustard

1/2tsp white pepper

2Tbsp chopped parsley & more for garnish

Mashed potato to serve

1 ½ salt

Season both sides of chicken. Pat dry skin well.

Brown chicken skin in algae oil over medium heat until crispy, remove and place on a rack

Remove fat from pan, leaving 1Tbsp behind

Saute shallot until lightly browned, add garlic and cook 2 more minutes

Directions

Add wine and reduce by 2/3rd

Add chicken stock, bay leaf, Dijon, salt, white pepper, reduce by 2/3

Add cream, stir in well. Add chicken, coat with sauce, cover and cook 20 minutes while lightly simmering

Remove lid, take chicken out, add whole grain and parsley and cook for 1 minutes

Serve over mashed potatoes.

Enjoy.