THE MUSTARD-SILK POULTRY

(Our Play on Poulet à la Moutarde)

THE MUSTARD-SILK POULTRY

Ingredients: 4 Chicken thighs (boneless), 2 cloves Garlic (minced), 1 Shallot (minced), 2 tbsp Dijon mustard, 1 tsp Dried Thyme, 1 tsp Black pepper, 150ml Double cream, 100ml Chicken stock, 50g Butter...

Ingredients

  • 4 Chicken thighs (boneless)
  • 2 cloves Garlic (minced)
  • 1 Shallot (minced)
  • 2 tbsp Dijon mustard
  • 1 tsp Dried Thyme
  • 1 tsp Black pepper
  • 150ml Double cream
  • 100ml Chicken stock
  • 50g Butter

Cooking Method

  1. The Scorch Fry chicken in butter until charred and golden; remove.
  2. The Architect Sauté shallots and garlic in the fat until soft.
  3. The Bloom Add mustard and spices with a 30ml splash of stock; the sizzle will release the sharp aromatics.
  4. The Silk Merge Pour in cream and remaining stock; simmer until it reduces to a thick yellow silk.
  5. The Marriage Return chicken; toss for 2 minutes until every piece is lacquered.
  6. The Final Flourish Top with raw fresh parsley and extra black pepper.

Cuisine: French

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