I am a sucker for a good high/low outfit or decorating project – you know the ones that mix a high end hand bag and shoes with an Old Navy t-shirt and jeans, and it looks and is effortless and timeless?
This recipe reminds me of that, translated to food. When the classic French flavors of wine and herbs and shallots and mustard get mixed together in a slow cooker with some chicken and kale, and ends up being delicious comfort food that only took you 10 minutes to make.
First you wish together wine, heavy cream, grainy and Dijon mustard, garlic and shallots, some salt and pepper in the bottom of your crock pot.
Then you chop the herbs and mix them with some salt and pepper, and smother the chicken breasts with them. Then pan fry it for a few minutes per side, just so the herbs stick and it develops a little of that brown caramelization.
After you pan fry these, then you just pop them in the crock pot with the cream/mustard/wine mixture. I deglazed the pan with a little more wine, but if you’re in a hurry, just toss it all in.
A half hour before it’s done, add the chopped kale and parmesan.
2-3 hours later (on high setting) you have a full pot of tender chicken and kale that has picked up all the juices and wine and mustard flavors. This kale might be one of the best things I have ever eaten.
You can serve it on mashed potatoes, or noodles or rice. You could also add spinach or mushrooms instead of kale. And if you are pressed for time this is super easy to make in the Instant too.
I hope you get to try this yumminess soon, it is so perfect for a cozy busy fall night.
Happy Eating! xoxo, Katie
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
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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. Pour a splash of wine or water into the skillet and scrap up any extra bits in the pan and add to the slow cooker. 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.
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INSTANT POT
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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.
Recipe adapted from Half Baked Harvest
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