Low-Carb Chicken Fricassee

Low-Carb Chicken Fricassee
Fat 77% Protein 16%
Percent Calories

1 serving of low-carb chicken fricassee contains 490 Calories. The macronutrient breakdown is 7% carbs, 77% fat, and 16% protein. This is a good source of protein (35% of your Daily Value), potassium (12% of your Daily Value), and vitamin a (36% of your Daily Value).

6 servings
Prep Time
5 minutes
Cook Time
25 minutes



  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. Once browned, using a slotted spoon, transfer to a bowl and set aside. Work in batches if needed - do not overfill the pan.
  2. 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.
  3. Add the lemon juice, chicken stock, white wine, crumbled bay leaf and paprika. Bring to a boil and cook for about 5 minutes.
  4. Meanwhile, separate the yolks from the whites of the eggs. Set aside whites to use at another time. 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 parsley (reserve some for garnish).
  5. Put the browned chicken back into the casserole, combine and cook for 1-2 minutes. Once cooked, set aside.
  6. Take the cauliflower and pulse in food processor to create rice-sized pieces. Alternatively, this can be done carefully by hand with a box grater. In another large pot, cook the cauliflower rice. Grease the pot with the remaining tablespoon of ghee. Add the "riced" cauliflower. Season with salt and pepper and cook for 5-7 minutes, stirring occasionally.
  7. When done, serve the chicken with the cauliflower rice and garnish with the reserved parsley.

Nutrition Facts

For 1 serving of low-carb chicken fricassee (308g)

Nutrient Value %DV
Calories 490
Fats 41g 52%
Saturated fats 20g 99%
Trans fats 0.1g
Cholesterol 283mg 94%
Sodium 422mg 18%
Carbs 8g 3%
Net carbs 6g
Fiber 2g 7%
Sugar 4g
Protein 20g
Calcium 79mg 8%
Iron 2mg 22%
Potassium 558mg 12%
Vitamin D 1μg 7%
Vitamins and Minerals
Alpha carotene 2μg
Beta carotene 203μg
Caffeine 0mg
Choline 176mg 32%
Copper 0.1mg 14%
Fluoride 42μg
Folate (B9) 70μg 18%
Lycopene 0μg
Magnesium 38mg 9%
Manganese 0.2mg 8%
Niacin 5mg 28%
Pantothenic acid 1mg 29%
Phosphorus 265mg 38%
Retinol 231μg
Riboflavin (B2) 0.4mg 31%
Selenium 27μg 49%
Theobromine 0mg
Thiamine 0.1mg 8%
Vitamin A IU 1134IU
Vitamin A 321μg 36%
Vitamin B12 1μg 35%
Vitamin B6 0.5mg 36%
Vitamin C 40mg 44%
Vitamin D IU 41IU
Vitamin D2 0μg
Vitamin D3 1μg
Vitamin E 1mg 7%
Vitamin K 37μg 31%
Zinc 2mg 17%
Sugar 4g
Sucrose 0.2g
Glucose 1g
Fructose 1g
Lactose 0g
Maltose 0g
Galactose 0g
Starch 0g
Saturated fats 20g 99%
Monounsaturated fats 11g
Polyunsaturated fats 4g
Trans fats 0.1g
Fatty Acids
Total omega 3 0.2g
Total omega 6 3g
Alpha Linolenic Acid (ALA) 0.1g
Docosahexaenoic Acid (DHA) 0g
Eicosapentaenoic Acid (EPA) 0g
Docosapentaenoic Acid (DPA) 0g
Amino Acids
Alanine 1g
Arginine 1g
Aspartic acid 2g
Cystine 0.2g
Glutamic acid 3g
Glycine 1g
Histidine 0.5g
Hydroxyproline 0g
Isoleucine 1g
Leucine 2g
Lysine 2g
Methionine 0.5g
Phenylalanine 1g
Proline 1g
Serine 1g
Threonine 1g
Tryptophan 0.2g
Tyrosine 1g
Valine 1g

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