Creamy Low-Carb Chicken Chasseur

Creamy Low-Carb Chicken Chasseur

Ingredients

• 4 chicken bones ((in thighs, about 500 g/ 1.1 lb - will yield about 60% meat))
• 1 cup sliced mushrooms ((in thighs, about 500 g/ 1.1 lb - will yield about 60% meat))
• 1 onions (medium)
• 2 1/2 tbsp tomato passata ((in thighs, about 500 g/ 1.1 lb - will yield about 60% meat))
• 1 cup white wine ((in thighs, about 500 g/ 1.1 lb - will yield about 60% meat))
• 1 tsp minced garlic
• 1 1/2 tbsp tarragon ((in thighs, about 500 g/ 1.1 lb - will yield about 60% meat))
• 2 cup chicken stock ((in thighs, about 500 g/ 1.1 lb - will yield about 60% meat))
• 1/2 cup cream ((in thighs, about 500 g/ 1.1 lb - will yield about 60% meat))
• 1 tbsp lemon juice
• 1 tsp xanthan gum ((in thighs, about 500 g/ 1.1 lb - will yield about 60% meat))
• 1 1/2 cup rice ((in thighs, about 500 g/ 1.1 lb - will yield about 60% meat))

Instructions

1. Heat a deep sided pan on the stove and brown the chicken pieces in batches until golden in colour.
2. Remove chicken and place aside.
3. Using the same pan, gently cook the onions, mushrooms, garlic and tarragon until softened.
4. Add the tomato passata, white wine, lemon juice and cream and stir through.
5. Add the chicken stock, place the pan back on the heat until it reaches a gentle boil.
6. Reduce to a simmer and whisk in the xanthan gum.
7. Once gum is combined and sauce is thickening, return the chicken to the pan and cook gently until chicken is cooked through.
8. Serve on a bed of herbed cauliflower rice.