Oh, la la! This is one of those chicken dishes that will make you fall in love with chicken all over again.
There’s really no better way to convey how much you care for your loved ones than showering them with a delicious home-cooked meal — and this recipe is the perfect way to show your spouse, partner, best friends or your parents just how much you really love them. It shows that you’d take the time and effort for them any night of the week.
This chicken is one of those simple weeknight dishes that will blow you and your lover away! The creamy mustard sauce is out of control, knock your socks off good. In fact, I grabbed a spoon after we ate and just went to town on the rest of the pan sauce. No shame here!
This is also a great dish for the holiday season to impress your guests (you’ll just have to make a lot more of it). It’s just fancy enough but simple to create — and a total crowd pleaser!
So grab a bottle of white wine, pour yourself a glass and make your lover or friend a fabulous meal and tell them how much you care about them. Eat, laugh, enjoy and be happy!
French Creamy Dijon and White Wine Chicken
- 2 lbs. bone-in, skin-on chicken pieces (you can use a combination of thighs, breasts, or legs here)
- 1.5 tsp kosher salt
- 1/2 tsp fresh cracked black pepper
- 2 tbsp extra virgin olive oil
- 1 tbsp ghee (you can sub butter)
- 1/4 cup diced shallot
- 2 cloves thinly sliced garlic
- 1 tbsp grainy mustard
- 2 tbsp dijon mustard
- 1/2 cup dry white wine (I used a sauvignon blanc)
- 1/2 cup low-sodium chicken broth
- 2 tsp fresh thyme leaves
- 1/2 cup nutpods original dairy-free creamer (you can sub heavy creamer if not whole30)
For Cauliflower Puree:
- 1 head large head of cauliflower cut into florets (about 4 cups florets)
- 1 cup low-sodium chicken broth
- 1/2 cup nutpods original dairy-free creamer (or more if needed)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp fresh thyme leaves
Make the Chicken:
- Preheat oven to 375 degrees.
- Pat dry chicken pieces and season all over with kosher salt and pepper.
- Heat olive oil in a cast iron (or oven-safe) skillet over medium-high heat. When hot, add the chicken skin-side down and cook until golden brown, 3 to 4 minutes per side. Set browned chicken aside on a plate (it doesn't need to be cooked through, as it will finish cooking later).
- Discard excess fat from the skillet and reduce the heat to medium. Add the ghee and let melt. Add the shallots and garlic and cook, stirring, until fragrant, about 1 minute, being careful not to burn.
- Add grainy mustard and dijon mustard. Stir to combine with shallots and garlic. While whisking, slowly stir in the white wine and bring to a simmer. Let cook, simmering until the white wine has reduced just a bit, about 2 to 3 minutes.
- Stir in the chicken broth and whisk until well combined. Nestle the browned chicken pieces into the sauce and sprinkle with the thyme.
- Place into oven and bake until chicken is just cooked through, about 10 minutes.
- Remove from the oven and stir in the creamer. Place back into the oven and let cook for 5 more minutes, or until the sauce has combined and flavors have melded.
For the Cauliflower Puree:
- Meanwhile, while the chicken is cooking, add cauliflower florets into a saucepan with chicken broth, creamer, salt, pepper and thyme. Bring to a boil. Once boiling, reduce to a simmer, cover and cook until cauliflower is fork-tender, about 10-15 minutes.
- Once tender, pour all contents in the saucepan into a food processor or blender and blend until smooth (if you need more liquid, add a few splashes more of the creamer to the blender). Blend until smooth.
Serve the dish:
- Serve the chicken alongside the cauliflower puree and garnish with thyme leaves, if desired. Enjoy!