Creamy Low-Carb Chicken Chasseur

Creamy Low-Carb Chicken Chasseur

It’s winter here in Australia and I live in the southernmost state of Tasmania, so it is cold!

There is nothing more comforting on a chilly night that sitting down to a bowl of rich, warm Chicken Chasseur.

I can find that tomato based casseroles don’t agree with my system, so I added some heavy cream to this one and the whole family loved the change. The cram gives it a decadent richness that is a great change from the traditional chasseur recipes.

This recipe is fragrant, creamy, full of flavour and really easy to make. We love to have it served over a bowl of simple herbed cauliflower rice.

Preparation time

Hands-on:    20 minutes
Overall:     35 minutes

Nutritional values (per serving)

Total Carbs	6.6	grams
Fiber	1.4	grams
Net Carbs	5.2	grams
Protein	31.7	grams
Fat	24	grams
of which Saturated	11.1	grams
Energy	422	kcal
Magnesium	52	mg (13% RDA)
Potassium	689	mg (34% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (35%), fat (59%)

Ingredients (makes 4 servings)

• 4 chicken bone-in thighs (about 500 g/ 1.1 lb) - will yield about 60% meat
• 4 chicken bone-in drumsticks (about 500 g/ 1.1 lb) - will yield about 60% meat
• 1 cup sliced mushrooms (70 g/ 2.5oz)
• 1 medium onion, sliced (110 g/ 3.9 oz)
• 2 ½ tbsp sugar-free tomato passata (40 ml)
• 1 cup + 1 tablespoon white wine (250 ml)
• 1 tsp minced garlic
• 1 ½ tbsp chopped tarragon
• 2 cups good quality chicken stock (480 ml)
• ½ cup heavy pouring cream (120 ml), or coconut cream for dairy-free
• 1 tbsp lemon juice
• 1 xanthan gum (see note below for alternatives)
• Serving suggestion: 1 to 1 ½ cups cauli-rice per serving

Note for primal: you can use 1 teaspoon of glucomannan powder (use just like you would xanthan gum), or 1-2 tablespoons of ground chia seeds sprinkled over the surface and mixed in the sauce until it thickens.

Instructions

1. Heat a deep sided pan on the stove and brown the chicken pieces in batches until golden in colour. Remove chicken and place aside.
2. Using the same pan, gently cook the onions, mushrooms, garlic and tarragon until softened.
3. Add the tomato passata, white wine, lemon juice and cream and stir through. Add the chicken stock, place the pan back on the heat until it reaches a gentle boil.
4. Reduce to a simmer and whisk in the xanthan gum. Once gum is combined and sauce is thickening, return the chicken to the pan and cook gently until chicken is cooked through.
5. Serve on a bed of herbed cauliflower rice.

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