INGREDIENTS
125 mls
chicken broth
1 tbsp
cornstarch
60 mls
dijon mustard
250 mls
dry white wine
8 servings
fresh parsley
60 mls
heavy cream
8 servings
kosher salt
1 tbsp
olive oil
1 cup
shallots
2 kgs
bone in skin on chicken thighs
60 mls
whole grain dijon mustard