In Uncategorized
Print Recipe
Chicken Fricassee (Low Carb)
Instructions
  1. Season chicken on both sides with 1/2 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 1 1/2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate.
  2. Reduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
  3. Add mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes.
  4. Add wine to pot, and bring to a boil, stirring about 45 seconds. Add broth, and stir.
  5. Place chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
  6. To make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.
  7. Return chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.
Recipe Notes

Nutritional Info

  • Calories: 241.5
  • Protein: 17.3
  • Carboydrates: 7.8
  • Dietary Fiber: 2.4
  • Net Carbohydrates: 5.4
  • Total Fat: 13.6

Greenlite Units

  • 3.5P, 1C

Leave a Comment