This is an indulgent dish that is made using diced up boneless, skinless chicken thighs (which are far more succulent than chicken breasts). The browned pieces are simply poached in a thick seasoned cream and can be used as a sauce over courgetti or konjac (shirataki) noodles. Alternatively, you could serve it over Creamy Cauliflower Mash or Cauliflower Rice. Its the heavenly flavour of baked cream that really makes this dish sing, along with the sweet bites of tomato. The fresh basil scattered over before serving finishes it beautifully.
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Carbs 3.6g | Fat 52g | Protein 30g
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Cream-baked Chicken with Tomatoes and Herbs (Keto)
- 20 g (0.7 oz) unsalted butter
- 600 g (21.2 oz) skinless deboned chicken thighs, chopped bite-size
- 2 cloves garlic, peeled and finely sliced
- 180 g (6.4 oz) tomatoes, cut into quarters
- 50 g (1.8 oz) sour cream
- 50 g (1.8 oz) full-fat cream cheese (soft cheese)
- 250 g (8.8 oz) double cream
- 2 sprigs of fresh thyme, leaves picked
- salt and white pepper
- salt flakes
- freshly ground black pepper
- 4 large basil leaves, finely sliced
- Have all your ingredients prepped and ready while you preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
- Melt half the butter in a large pan or wok and cook the chicken pieces in two or three batches over high heat until golden and caramelised on all sides. We do this in batches to avoid over-crowding the pan which will result in the chicken stewing in its own juices. You want high heat searing which will brown the chicken effectively. Use tongs or a slotted spoon to remove and set aside on a plate before adding the next batch. (Do not worry if the pieces haven't cooked through sufficiently, they will cook through later as they poach in the cream.)
- Once all the chicken pieces are browned, reduce the heat and add the remaining butter to the pan - along with the chopped garlic. Use a wooden spoon to scrape any chicken pieces that stuck and cook until the garlic softens.
- In the meantime, whisk the sour cream, cream cheese and double cream together in a bowl.
- Pour the creamy mixture into the pan and add the picked thyme leaves. Cook for a minute or two to warm through, stirring continuously.
- Add the chicken pieces along with any juices that ran off the chicken while it was set aside.
- Season the mixture with salt and white pepper., then transfer the mixture to a suitable dish and add the tomato quarters.
- Bake in the oven for 25-30 minutes, then season with salt flakes and freshly ground black pepper. Serve garnished with freshly sliced basil leaves. Delicious served over courgetti, shirataki (konjac) noodles - or any other side dish that will benefit from the lovely creamy sauce.
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Calories 609Kcal / 2548kJ
Eggs (may be found in some brands of cream cheese - check label)
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