Poulet À La Moutarde
  1. Season both sides of chicken. Pat dry skin well.

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

  3. Remove fat from pan, leaving 1 Tbsp behind

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

  5. Add wine and reduce by ⅔rd

  6. Add chicken stock, bay leaf, Dijon, salt, white pepper, reduce by ⅔

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

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

  9. Serve over mashed potatoes.

  10. Enjoy.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Course

Cuisine🇫🇷French

Occasions🍽️Dinner Party🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 45m

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