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Low-Carb Chicken Fricassee

|Low-Carb Chicken Fricassee

Chicken Fricassee is a delicious French easy to prepare comfort dish. To make this recipe suitable for a ketogenic & primal diet, I used a combination of cream and egg yolks instead of flour to thicken the sauce, and served it with cauli-rice. If you follow a paleo approach, you can skip the cream and use coconut milk instead. If you don't want to use any wine, simply add more chicken stock or bone broth.

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Preparation time

Hands-on
Overall

Nutritional values (per serving):

9.1 grams 3.4 grams 31.9 grams 48.6 grams 26.8 grams 639 calories
Total Carbs12.5grams
Fiber3.4grams
Net Carbs9.1grams
Protein31.9grams
Fat48.6grams
of which Saturated26.8grams
Energy (calories)639kcal
Magnesium65mg (16% RDA)
Potassium955mg (48% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (21%), fat (73%).

Ingredients (makes 4 servings):

  • 500 g chicken thighs, thinly sliced (1.1 lb)
  • ½ tsp salt or to taste (I like pink Himalayan)
  • 4 tbsp ghee or duck fat (60 g/ 2.1 oz)
  • 1 small white or yellow onion, diced (70 g/ 2.5 oz)
  • 2 cloves garlic, minced
  • 1 medium celery stalk, sliced (40 g/ 1.4 oz)
  • 1 cup sliced white mushrooms (70 g/ 2.5 oz)
  • 2 tbsp fresh lemon juice (30 ml/ 1 fl oz)
  • ½ cup chicken stock or bone broth - you can make your own (120 ml/ 4 fl oz)
  • ½ cup dry white wine or more stock (120 ml/ 4 fl oz)
  • 1 bay leaf, crumbled
  • 1 tsp paprika
  • 1 cup heavy whipping cream or coconut milk (240 ml/ 8 fl oz)
  • 4 large egg yolks
  • 2 tbsp freshly chopped herbs such as parsley, tarragon or thyme
  • 4 cups uncooked cauliflower rice (480 g/ 16.9 oz) - here's how to "rice" cauliflower
  • freshly ground black pepper

Instructions:

  1. 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. |Low-Carb Chicken Fricassee
  2. Once browned, using a slotted spoon, transfer to a bowl and set aside. Work in batches if needed - do not overfill the pan. |Low-Carb Chicken Fricassee
  3. 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. |Low-Carb Chicken Fricassee
  4. Add the lemon juice, chicken stock, white wine, crumbled bay leaf and paprika. Bring to a boil and cook for about 5 minutes. |Low-Carb Chicken Fricassee
  5. 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. |Low-Carb Chicken Fricassee
  6. Put the browned chicken back into the casserole, combine and cook for 1-2 minutes. Once cooked, set aside. |Low-Carb Chicken Fricassee
  7. 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. |Low-Carb Chicken Fricassee
  8. When done, serve the chicken with the cauliflower rice and garnish with the reserved parsley. |Low-Carb Chicken Fricassee

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (4)

I just made this recipe and it is incredible!  It is rich and has a wonderful savory flavor with a light wine accent.  Preparation is easy, the longest step being removing chicken from the bones.  I am serving it on a garlic/cauliflower puree.  I highly recommend this!

Reply

Thank you Jill, I'm glad you enjoyed it! Smile

Reply

I made this for dinner last night. Was absolutely wonderful. Creamy & delicious. Thank you Martina

Reply

Thank you Devialini!

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