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+ servings

French Creamy Dijon and White Wine Chicken

french chicken with creamy mustard-white wine sauce
Serves: 2 people


For 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!