Grain fed chicken pot with maille provençale mustard and mushrooms, fresh herbs couscous

Preparation time: 30 min

• Preparation
  Cut the chicken thighs in pieces. Dice the onion. Finely chop the herbs. Clean-up the mushrooms with a pastry brush and cut it in slices.
• Chicken pot preparation
  In a large pan, heat up a drizzle of olive oil and sear the chicken pieces on high heat until they get a nice golden coloration. Season with salt and pepper. Add in the onion and sweat for a few minutes while stirring. Add in the mushrooms and cook for 2 minutes before adding the Maille provençale mustard. Deglaze with white wine and simmer until it reduces by half. Add in the cream and simmer on low heat for 5 minutes to thicken up the sauce.
• Couscous preparation
  Bring the chicken stock to a boil. Mix the dry couscous with a drizzle of olive oil and a pinch of salt. Pour the chicken stock on the couscous, cover it and let sit for 20 minutes. Fluff the couscous with a fork and add the herbs with oliv oil.
• Dressing your plate
  Serve a little bit of couscous in your plate and serve the chicken in little Dutch ovens. Place the little Dutch ovens on the side of the couscous.