slow cooker french wine and mustard chicken.

INGREDIENTS

1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1/3 cup heavy cream or canned full fat coconut milk
2 tablespoons dijon mustard
2 tablespoons grainy dijon mustard
2 shallots chopped
2 cloves garlic, minced or grated
kosher salt and pepper
2 pounds boneless chicken breasts, skin on or off
1 tablespoon extra virgin olive oil
2 tablespoons fresh thyme leaves
1 tablespoon fresh chopped sage
2 tablespoons salted butter
1/3 cup freshly grated parmesan cheese
1/2 bunch kale, chopped
mashed potatoes or steamed rice, for serving

INSTRUCTIONS

SLOW COOKER

1. In the bowl of your slow cooker, combine the wine, milk/cream, both mustards, shallots, garlic, and a pinch each of salt and pepper.

2. Rub the chicken with thyme, sage, and a pinch each of salt and pepper. Heat the olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Remove the chicken from the skillet and place directly into the slow cooker, skin side up, along with any juices left in the skillet. Add the butter.

3. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. During the last 30 minutes of cooking, add the parmesan and kale, gently tossing to combine.

4. Serve the chicken over mashed potatoes or rice and spoon the creamy mustard sauce over top the chicken. Serve with additional herbs and parmesan.

INSTANT POT

1. In a small bowl, combine the wine, milk/cream, both mustards, shallots, garlic, and a pinch each of salt and pepper.

2. Rub the chicken with thyme, sage, and a pinch each of salt and pepper. Set the Instant Pot to sauté. Add the olive oil. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Pour in the wine/mustard sauce. Add the butter. Cover and cook on high pressure for 8 minutes.

3. Once done cooking, use the natural or quick release function. Set the Instant pot to sauté and add the parmesan and kale, gently tossing to combine. Cook 5 minutes.

4. Serve as directed above.

STOVE TOP

1. In a small bowl, combine the wine, milk/cream, both mustards, and a pinch each of salt and pepper.

2. Rub the chicken with thyme, sage, and a pinch each of salt and pepper. Heat the olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Add the shallots and garlic, cook another 3 minutes, until fragrant.

3. Reduce the heat to low, pour in the wine/mustard sauce. Cover and simmer for 15 minutes, or until the chicken is cooked through. Stir in the parmesan and kale, cooking another 3-5 minutes. If the sauce thickens too much, add additional wine or chicken broth to thin.

4. Serve as directed above.

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