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 1 Tbsp behind
Saute shallot until lightly browned, add garlic and cook 2 more minutes
Add wine and reduce by ⅔rd
Add chicken stock, bay leaf, Dijon, salt, white pepper, reduce by ⅔
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.
