Low-Carb Chicken Fricassee

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Low-Carb Chicken Fricassee

30 minutes
Calories 700kcal


  • 500 grams chicken thighs (thinly sliced, 1.1 lb)
  • 1/2 teaspoon salt (thinly sliced, 1.1 lb)
  • 4 tablespoons ghee (thinly sliced, 1.1 lb)
  • 1 yellow onion (thinly sliced, 1.1 lb)
  • 2 cloves garlic (thinly sliced, 1.1 lb)
  • 1 celery ribs (thinly sliced, 1.1 lb)
  • 1 cup white mushrooms (thinly sliced, 1.1 lb)
  • 2 tablespoons fresh lemon juice (thinly sliced, 1.1 lb)
  • 1/2 cup chicken stock (thinly sliced, 1.1 lb)
  • 1/2 cup dry white wine (thinly sliced, 1.1 lb)
  • 1 bay leaf (thinly sliced, 1.1 lb)
  • 1 teaspoon paprika
  • 1 cup heavy whipping cream (thinly sliced, 1.1 lb)
  • 4 large egg yolks
  • 2 tablespoons herbs (thinly sliced, 1.1 lb)
  • 4 cups cauliflower rice (thinly sliced, 1.1 lb)
  • freshly ground black pepper


  • Cut the chicken into medium pieces and season with salt.
  • Heat a large casserole dish or skillet greased with 2 tablespoons of ghee over a medium-high heat.
  • Add the chicken slices and cook until browned from all sides, for 6-8 minutes.
  • Once browned, using a slotted spoon, transfer to a bowl and set aside.
  • Work in batches if needed - do not overfill the pan.
  • Add another tablespoon of ghee in the pan where you cooked the chicken.
  • Add diced onion and minced garlic.
  • Cook until lightly browned and fragrant, for 2-3 minutes.
  • Then, add the sliced celery stalks and mushrooms.
  • Reduce the heat to medium and cook for a minute.
  • Add the lemon juice, chicken stock, white wine, crumbled bay leaf and paprika.
  • Bring to a boil and cook for about 5 minutes.
  • Meanwhile, whisk the cream with the egg yolks.
  • Slowly drizzle the egg & cream mixture into the pan while mixing and cook until thickened, for 1-2 minutes.
  • Then, add freshly chopped herbs (reserve some for garnish).
  • Don't waste the egg whites! Keep them for making any of my keto bread recipes or Sugar-Free Meringues.
  • Put the browned chicken back into the casserole, combine and cook for 1-2 minutes.
  • Once cooked, set aside.
  • In another large pot, cook the cauliflower rice.
  • Grease the pot with the remaining tablespoon of ghee.
  • Add the "riced" cauliflower (see my step-by-step guide on how to "rice" cauliflower).
  • Season with salt and pepper and cook for 5-7 minutes, stirring occasionally.
  • When done, serve the chicken with the cauliflower rice and garnish with the reserved parsley.


Calories: 700kcal

Originally posted 2019-02-20 17:51:33.

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