Poulet à la Moutarde (aka chicken in mustard sauce) with Maille Australia

Poulet à la Moutarde (Chicken in Mustard Sauce) with @mailleaustralia Ingredients - 3 shallots, finely sliced - 3 garlic cloves, finely diced - 1 tbsp olive oil - 6 chicken thighs, bone-in, skin-on - salt, to taste - 150ml (⅔ cup) white wine - 1½ tbsp Maille Dijon mustard - 1½ tbsp Maille wholegrain mustard - 200ml (¾ cup) chicken stock - 60ml (¼ cup) cream - fresh parsley, finely chopped, to garnish - fresh baguette, to serve - side salad, to serve Method 1. Heat the olive oil in a large lidded saucepan over medium heat. 2. Season the chicken thighs on the skin side with salt and place them skin-side down in the pan. 3. Season the other side and cook for 6–7 minutes, until the skin is golden and crisp. 4. Flip the chicken and briefly sear the other side, then remove and set aside on a tray. 5. Discard most of the excess oil from the pan, reserving a little for later use. 6. Add the sliced shallots with a pinch of salt and sauté for 2–3 minutes until softened. 7. Add the garlic and sauté for another minute. 8. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. 9. Stir in both mustards, mixing well to combine. 10. Add the chicken stock and bring to a gentle simmer. 11. Return the chicken to the pan, cover with a lid, and simmer for 10–12 minutes until fully cooked. 12. Remove the lid and take the chicken out one last time. 13. Stir the cream into the sauce, mixing well, and finish with chopped parsley. 14. To serve, place the chicken on a plate and spoon over plenty of mustard sauce and shallots. 15. Garnish with more parsley and serve with fresh baguette and a side salad.