Low-Carb Chicken Fricassee

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  8 thigh, bone removed (yield from 1 lb rea or 456g

• Salt

  Table

  ½ tsp or 3g

• Clarified Butter

  Ghee - Trader Joe's

  12 tsp or 60g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  2 cloves, minced or 6g

• Celery

  Raw

  1 stalk, medium or 40g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Lemon juice

  Raw

  2 tbsp or 30g

• Chicken broth

  Soup, canned, less/reduced sodium

  ½ cup or 120g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Bay leaf

  Spices

  2g or 2g

• Paprika

  Spices

  1 tsp or 2g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Parsley

  Raw

  2 tbsp or 8g

• Cauliflower

  Raw

  4 cup chopped, or 428g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

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 medium-high heat. Add the chicken slices and cook until browned from all sides, about 6-8 minutes. Transfer to a bowl using a slotted spoon and set aside. Work in batches to avoid overcrowding.
2. In the same pan, add another tablespoon of ghee. Cook diced onion and minced garlic until lightly browned and fragrant, about 2-3 minutes. Add sliced celery stalks and mushrooms, reduce heat to medium, and cook for another minute.
3. Add lemon juice, chicken stock, white wine, bay leaf, and paprika. Bring to a boil and cook for about 5 minutes.
4. Separate the yolks from the whites of the eggs. Whisk the cream with the egg yolks. Slowly drizzle into the pan while mixing, and cook until thickened, about 1-2 minutes. Add freshly chopped parsley, reserving some for garnish.
5. Return the browned chicken to the casserole, combine, and cook for 1-2 minutes. Set aside.
6. Pulse the cauliflower in a food processor to create rice-sized pieces. Grease another 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. Remove bay lea and serve the chicken with the cauliflower rice and garnish with the reserved parsley.