Carbs
(Keto Carbs) 4,6g
Fat
34g
Protein
28g
Originally a family classic of long standing, this crazy creamy chicken dish is every keto cooks dream, super for Sunday family dinners and guaranteed to wow your guests, ketonians and carbivores alike. And you don’t have to spend too much time in the kitchen; the dish is in the oven for most of the preparation time. Plus, it has just about ideal keto macros per (liberal) serving: just 4,6g of carbs, rich in fat and just the right amount of protein. And that’s just as well, because this calls for serious indulging.
What to have on the side
You can serve this with just about any sort of vegetables – green beans, broccoli and mangetout are particular favourites. To please any carb-eaters dropping by, simply serve a little rice on the side – it’ll go down a treat. And that will also allow you to keep your delicious Go-Keto Farmers Bread all to yourself. Just don’t forget to prepare the Go-Keto Bread Mix the night before, to make sure you have just what you need to mop up the sauce. The combination is fantastic!
Some like it hot!
Originally named after the friend who brought the recipe into the family, we felt this keto version deserves it’s own name, so we’re calling is ‘Marilyn’, in tribute to the wonderful 1959 movie ‘Some Like it Hot’ starring the unforgettable Marilyn Monroe. The name fits perfectly, because this is a dish that you can make just as hot as you like, from mild and creamy to medium spicy and all the way to a flaming inferno.
Turn up the heat
The recipe below will result the mildest variety, especially if you leave out the tabasco sauce. If you are among those who like it hot, you can replace the sweet* ground paprika – in part or wholly – by the hot variety or add an extra dose of tabasco, or both. Hot or not, the sauce is incredible tasty either way, while the chicken pieces are just cooked to tender, delicious, succulent perfection.
Serves: 1
Ingredients
- 500 g chicken thigh filet
- 250 g button mushrooms, whole
- 125 ml cream (35%)
- 125 ml creme fraiche
- 3 cloves of garlic, crushed & chopped
- 25 g ground (sweet*) paprika
- 100 ml mushroom broth
- 5g butter/ghee
- 2 tbs fresh thyme
- pinch of guar gum*
- a bay leaf
- tabasco
- salt and black pepper
- 80 min
Preparation
- Heat the oven at 180 °C.
- Cover pieces with a thick layer of garlic, paprika, salt and pepper (see TIP above). Press the mixture onto the meat so that it sticks.
- Put the cream and creme fraiche in a bowl. Add the broth. Mix well and add a pinch of xanthan gum to thicken the sauce just a little. Careful, don’t make it too thick – the sauce will be reduced quite a bit during the cooking process.
- Butter the inside of a deep heat resistant oven dish and add about a third of the cream mix.
- Place the spiced the chicken pieces on top of the sauce and add the mushrooms with the round side upwards.
- Add the rest of the cream mix, then add the bay leaf and the thyme. Finally, add some drops of tabasco to taste.
- Cover the dish and put the it in the oven.
- Leave to stew for 40 mins, then remove the cover and put the dish in back in the oven for about 20 mins, until the sauce thickens and browns on top.
- Serve hot with your favourite veggies and a few slices of Go-Keto Farmers Bread to mop up the sauce.
