Slow Cooker French Wine and Mustard Chicken
4 h 10 min (slow cooker method)Serves 6
Tender chicken breasts braised in a creamy Dijon mustard and white wine sauce with kale and herbs.
| prepPreheat slow cooker if needed | ||||||
| 240 ml dry white wine | Combine wine, cream, mustards, shallots & garlic | Transfer chicken to slow cooker, add butter | Cook on low 4–6 hrs or high 2–3 hrs | Stir in Parmesan & kale, cook 30 min | Serve over potatoes or rice with sauce | |
| 80 ml 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 to taste | ||||||
| 2 tablespoons fresh thyme leaves | Rub chicken with thyme, sage, salt & pepper | Sear chicken in oil 3 min per side until golden | ||||
| 1 tablespoon fresh chopped sage | ||||||
| 900 g boneless chicken breasts, skin on or off | ||||||
| 1 tablespoon extra virgin olive oil | ||||||
| 2 tablespoons salted butter | ||||||
| 30 g freshly grated Parmesan cheese | ||||||
| 1/2 bunch kale, chopped | ||||||
| mashed potatoes or steamed rice, for serving | ||||||
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