Wine-Braised Chicken with Herb Cauliflower Mash

Tender chicken breast slowly braised in a savory herb and wine sauce, served alongside creamy, garlicky cauliflower mash and vibrant vegetables, creating a comforting yet light meal.

• Prep: 20 min
• Cook: 4 hr
• Total: 4 hr 20 min
• Servings: 2
• Cuisine: French
• Difficulty: Easy
• Cost: $6.80/serving

Dietary

• Gluten-Free
• Dairy-Free
• Paleo
• Low-Calorie
• Low-Fat
• Low-Saturated-Fat
• High-Protein
• High-Fiber

Tags

• slow cooker
• one-pot
• healthy
• comfort food
• rich

Ingredients

• 1 tablespoon olive oil
• 12 ounce chicken breast (boneless, skinless)
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 0.5 cup carrots (sliced)
• 0.5 cup celery (sliced)
• 0.25 cup dry white wine
• 1 cup low-sodium chicken broth
• 1 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 1 bay leaf
• 0.25 teaspoon black pepper
• 0.5 teaspoon salt
• 1 head cauliflower (chopped into florets)
• 2 tablespoon unsweetened almond milk
• 1 tablespoon fresh parsley (chopped)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken breast with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Sear the chicken for 2-3 minutes per side until lightly browned. Remove from skillet and set aside. (Alternatively, if using a slow cooker with a sear function, brown directly in the slow cooker).
2. Add diced yellow onion, sliced carrots, and sliced celery to the skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften. Add minced garlic and cook for 1 minute more until fragrant.
3. Deglaze the skillet by pouring in 1/4 cup dry white wine, scraping up any browned bits from the bottom. Cook for 1-2 minutes until liquid has mostly evaporated. (Skip this step if using broth directly in slow cooker).
4. Transfer the seared chicken and sautéed vegetables to the slow cooker. Pour in 1 cup low-sodium chicken broth. Add dried thyme, dried rosemary, the bay leaf, and the remaining 1/4 teaspoon salt.
5. Cook on low for 4-5 hours or on high for 2-3 hours, or until chicken is very tender and easily shredded. Once cooked, remove chicken and shred with two forks, then return to the slow cooker to mix with the sauce and vegetables.
6. About 20 minutes before serving, prepare the cauliflower mash. Steam or boil cauliflower florets until very tender, about 8-10 minutes. Drain well.
7. Transfer cooked cauliflower to a food processor or a large bowl. Add 2 tablespoons unsweetened almond milk, 1 minced garlic clove, and a pinch of salt and pepper. Blend or mash until smooth and creamy. Taste and adjust seasoning as needed.
8. Serve the wine-braised chicken over a bed of herb cauliflower mash. Garnish with chopped fresh parsley, if desired.

Notes

This dish reheats beautifully for a satisfying and light meal later in the week. Adjust seasoning to your preference.

Nutrition (per serving)

• Calories: 458
• Protein: 46 g
• Carbohydrates: 36.7 g
• Fat: 11.8 g
• Fiber: 8 g
• Sodium: 1144 mg
• Saturated Fat: 1.8 g
• Sugar: 17.1 g
• Cholesterol: 120 mg