Creamy Low-Carb Chicken Chasseur
Calories 280kcal
Ingredients
- 4 chicken bones (in thighs, about 500 g/ 1.1 lb - will yield about 60% meat)
- 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 tablespoons 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 teaspoon minced garlic
- 1 1/2 tablespoons tarragon (in thighs, about 500 g/ 1.1 lb - will yield about 60% meat)
- 2 cups 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 tablespoon lemon juice
- 1 teaspoon xanthan gum (in thighs, about 500 g/ 1.1 lb - will yield about 60% meat)
- 1 1/2 cups rice (in thighs, about 500 g/ 1.1 lb - will yield about 60% meat)
Instructions
- Heat a deep sided pan on the stove and brown the chicken pieces in batches until golden in colour.
- Remove chicken and place aside.
- Using the same pan, gently cook the onions, mushrooms, garlic and tarragon until softened.
- Add the tomato passata, white wine, lemon juice and cream and stir through.
- Add the chicken stock, place the pan back on the heat until it reaches a gentle boil.
- Reduce to a simmer and whisk in the xanthan gum.
- Once gum is combined and sauce is thickening, return the chicken to the pan and cook gently until chicken is cooked through.
- Serve on a bed of herbed cauliflower rice.
Originally posted 2019-02-20 17:51:19.
