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, ready-to-serve

  ½ cup or 120g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Bay leaf

  Spices

  ¼ tsp, crumbled or 0.1g

• 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 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.

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