Slow Cooker: In the bowl of your slow cooker, combine the wine, milk/cream, both mustards, shallots, garlic, and a pinch each of salt and pepper.

Rub the chicken with thyme, sage, and a pinch each of salt and pepper. Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Remove the chicken from the skillet and place directly into the slow cooker, skin side up, along with any juices left in the skillet. Add the butter.

Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. During the last 30 minutes of cooking, add the Parmesan and kale, gently tossing to combine.

Stovetop: In a small bowl, combine the wine, milk/cream, both mustards, and a pinch each of salt and pepper. Rub the chicken with thyme, sage, and a pinch each of salt and pepper. Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Add the shallots and garlic, cook another 3 minutes, until fragrant. Reduce the heat to low; pour in the wine/mustard sauce. Cover and simmer for 15 minutes, or until the chicken is cooked through. Stir in the Parmesan and kale, cooking another 3-5 minutes. If the sauce thickens too much, add additional wine or chicken broth to thin.

Apple Blondies: Preheat the oven to 350°F and line a 9x13-inch baking dish with parchment paper.

In a medium pot over medium heat, brown the butter. Stir in the apple butter and 2/3 of the brown sugar. Let it cool for 5 minutes. Whisk in the eggs and vanilla.

Add the flour, baking powder, half of the cinnamon, nutmeg, and salt. Spread the dough into the prepared dish.

In a bowl, toss the apples with the rest of the brown sugar and remaining half of the cinnamon. Sprinkle the apples over the dough.

Bake for 25-30 minutes, until set in the center. If there is liquid in the center, swirl it around the pan and bake for an additional 5 minutes.

Make the glaze by browning the butter in a small pot, then whisk in the maple syrup, powdered sugar, cinnamon, and a pinch of salt. Drizzle the glaze over the bars. Let cool until service.

Steamed Rice: In a saucepan, combine the rice, water, and a pinch of salt. Cook according to the instructions on the package. Fluff the rice with a fork. Keep covered with a lid until service.

Green Beans: Bring a pot of salted water to a boil. Add the green beans and cook for about 3-4 minutes, or until they are tender but still crisp. Drain the green beans and drizzle with olive oil. Season with salt and pepper.

Lemon Sparkling Water: Combine sparkling water and lemon slices. Serve over ice if desired.

Serve the chicken over rice and spoon the creamy mustard sauce over the chicken. Serve with additional herbs and Parmesan. Enjoy with green beans, lemon sparkling water, and apple blondies for dessert!