{"id":1836,"date":"2025-06-21T18:38:20","date_gmt":"2025-06-21T22:38:20","guid":{"rendered":"https:\/\/cookbook.maynardfolks.com\/?p=1836"},"modified":"2025-06-21T18:39:09","modified_gmt":"2025-06-21T22:39:09","slug":"poulet-a-la-moutarde","status":"publish","type":"post","link":"https:\/\/cookbook.maynardfolks.com\/?p=1836","title":{"rendered":"Poulet \u00e0 la Moutarde"},"content":{"rendered":"<p><b><u>Ingredients<\/u>:<\/b><br \/>\n4 bone in skin on chicken thighs<br \/>\n2Tbsp @algaecookingclub oil<br \/>\n1 shallot thinly sliced<br \/>\n2 cloves garlic minced<br \/>\n3 bay leaves<br \/>\n1 cup dry white wine<br \/>\n1.25 cups chicken stock<br \/>\n3\/4 cup heavy cream<br \/>\n2tsp @mailleus dijon mustard<br \/>\n2tsp whole grain mustard<br \/>\n1\/2tsp white pepper<br \/>\n2Tbsp chopped parsley &#038; more for garnish<\/p>\n<p><b><u>Directions<\/u>:<\/b><br \/>\n-Season both sides of chicken. Pat dry skin well.<br \/>\n-Brown chicken skin in algae oil over medium heat until crispy, remove and place on a rack<br \/>\n-Remove fat from pan, leaving 1Tbsp behind<br \/>\n-Saute shallot until lightly browned, add garlic and cook 2 more minutes<br \/>\n-Add wine and reduce by 2\/3rd<br \/>\n-Add chicken stock, bay leaf, Dijon, salt, white pepper, reduce by 2\/3<br \/>\n-Add cream, stir in well. Add chicken, coat with sauce, cover and cook 20 minutes while lightly simmering<br \/>\n-Remove lid, take chicken out, add whole grain and parsley and cook for 1 minutes<br \/>\n-Serve over mashed potatoes.<br \/>\n-Enjoy.<\/p>\n<p>Recipe courtesy of Chef Alex Trim @ <a href=\"https:\/\/www.facebook.com\/share\/r\/1AYCaHiFMi\/?mibextid=lOxBnQ\" target=\"_blank\">Facebook Reels<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 4 bone in skin on chicken thighs 2Tbsp @algaecookingclub oil 1 shallot thinly sliced 2 cloves garlic minced 3&hellip;<\/p>\n","protected":false},"author":2,"featured_media":1837,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1836","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes"],"_links":{"self":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1836","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1836"}],"version-history":[{"count":2,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1836\/revisions"}],"predecessor-version":[{"id":1839,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1836\/revisions\/1839"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/media\/1837"}],"wp:attachment":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1836"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1836"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1836"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}