Swiss chicken casserole with a side of cauliflower rice


#1

Ingredients:
olive oil
coconut oil
butter
cauliflower rice
chicken pieces like thighs or drumsticks
chicken bouillon cube
onions
dijon mustard
white wine - burgundy
cream
gruyere cheese grated
salt pepper to taste
red paprika powder

Mildly salt and pepper chicken pieces and add lots of paprika powder on the chicken too. Fry chicken pieces in olive oil and some butter. Let the skin get a bit crispy and fry on both sides. Add chopped onion. Fry but dont burn the onion. Take out chicken pieces and lay in casserole dish - leaving onion in the pan. In the crusty frying pan with onions add 3 tablespoons of Dijon and 1 cup of white wine. Stir. Add 1 cup of cream and 1 bouillon cube. Add about 1 cup of grated gruyere and melt in the sauce. Let simmer lightly for a bit. Pour this cheesey sauce on chicken in casserole and then top with about 1-2 cups of grated gruyere cheese. Bake in oven for about 1 hour or 1 1/2. I like mine overbaked because I love it when the chicken meat is so tender that it falls from the bone.
Fry a small chopped onion and then add cauliflower rice all in coconut oil. Add salt and pepper to taste. Serve with casserole as a side.