French Creamy Dijon and White Wine Chicken

• annokset: 2 servings

Ainekset

2 lbs. bone-in, skin-on chicken pieces (you can use a combination of thighs, breasts, or legs here)

1 ½ tsp kosher salt

1/2 tsp fresh cracked black pepper

2 tbsp extra virgin olive oil

1 tbsp unsalted butter (sub ghee or vegan 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 unsweetened coconut milk (sub heavy creamer)

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

Ohjeet

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 30 minutes.

Remove from the oven, carefully pour in the coconut milk (or heavy creamy) and wiggle the chicken around so that it is well combined. Transfer back to the oven and let cook for about 5 more minutes, just to allow the flavors to meld.

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!