Slow Cooker French Wine and Mustard Chicken
Overview
- Yield: 6
- Prep Time: 10 mins
- Cook Time: 5 hrs
- Total Time: 5 hrs 10 mins
Ingredients
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1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
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1/3 cup heavy cream or canned full fat coconut milk
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2 tablespoons dijon mustard
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2 tablespoons grainy dijon mustard
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2 shallots chopped
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2 cloves garlic, minced or grated
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kosher salt and pepper
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2 pounds boneless chicken breasts, skin on or off
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1 tablespoon extra virgin olive oil
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2 tablespoons fresh thyme leaves
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1 tablespoon fresh chopped sage
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2 tablespoons salted butter
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1/3 cup freshly grated parmesan cheese
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1/2 bunch kale, chopped
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mashed potatoes or steamed rice, for serving
Method
Slow Cooker:
- In the bowl of your slow cooker, combine the wine, milk/cream, both mustards, shallots, garlic, and a pinch each of salt and pepper.
- 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.
- 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.
- Serve the chicken over mashed potatoes or rice and spoon the creamy mustard sauce over top the chicken. Serve with additional herbs and parmesan.
Stove Top:
- In a small bowl, combine the wine, milk/cream, both mustards, and a pinch each of salt and pepper.
- 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.
- 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.
- Serve as directed above.