Creamy French-Style Chicken
1 tsp ghee or coconut oil
4 rashers unsmoked back bacon, visible fat removed and chopped
650g skinless, boneless chicken thighs
150g closed-cup mushrooms, sliced
2 garlic cloves, thinly sliced
350ml chicken stock (made with 1 organic stock cube)
1 tsp Dijon or wholegrain mustard
120g carrots, cut into thin batons
40g crème fraîche
31g fat / 5g carbs / 37g protein
Heat the ghee/oil in a large frying pan or saucepan over a medium heat. Add the bacon and fry for 2 minutes on each side, or until cooked.
Transfer the bacon to a plate lined with kitchen roll.
Place the pan back over the heat and add the chicken. Cook for 3-4 minutes on each side to brown.
Add the mushrooms and fry for 2-3 minutes, stirring occasionally until soft.
Add the garlic and fry gently for 1 minute, stirring occasionally.
Add the chicken stock and mustard and return the bacon to the pan.
Stir, cover and simmer for 10 minutes.
Add the carrots, stir and cook for 3 minutes or until fork tender.
Remove the pan from the heat. Stir in the crème fraîche and serve.
Serving suggestion: Serve with new potatoes and steamed greens of your choice.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.