Creamy French-Style Chicken

February 20, 2019

 

 

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

 

Serves 4

Per serving:

447 calories

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.

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