Creamy Low-Carb Tarragon Chicken


Step 1Heat a large skillet greased with avocado oil (or olive oil) over a medium-high heat. Add the chopped onion and cook for 3 to 5 minutes, until fragrant and lightly browned. Add the minced garlic and gook for another 30 seconds.

Step 2Meanwhile, cut the chicken thighs into small chunks. Season with salt and pepper. To the skillet with the browned aromatics add the chicken and cook for about 5 minutes, until opaque from all sides.

Step 3Add the sliced mushrooms, lemon juice and chicken stock. Stir to combine and bring to a boil. Once boiling, reduce to medium and cover with a lid. Cook for about 10 minutes, until the chicken is tender and cooked through.

Step 4Add the creme fraiche (or sour cream) and stir to combine. Cook uncovered over a medium-high heat for another 5 minutes, or longer if you wish to reduce the sauce and thicken.
Note: You can optionally thicken the sauce with 1/2 tsp xanthan gum or glucomannan powder. To do that, simply sift over the surface using a fine mesh sieve while stirring to prevent clumps from forming.

Step 5Take off the heat and stir in chopped tarragon.

Step 6Serve while still warm with any low-carb vegetables of choice. Steamed asparagus, green beans, zucchini noodles or cauliflower rice work best.

Step 7To store, let it cool down and refrigerate for up to 4 days. (Sauces with creamy dairy-based sauce don't freeze well as the sauce may split once reheated.)