Ingredients:
4 bone in skin on chicken thighs
2Tbsp @algaecookingclub oil
1 shallot thinly sliced
2 cloves garlic minced
3 bay leaves
1 cup dry white wine
1.25 cups chicken stock
3/4 cup heavy cream
2tsp @mailleus dijon mustard
2tsp whole grain mustard
1/2tsp white pepper
2Tbsp chopped parsley & more for garnish
Directions:
-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
-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.
Recipe courtesy of Chef Alex Trim @ Facebook Reels
