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Keto Chicken Thighs

Keto_Chicken_Thighs.png

COOK TIME : 27 minutes

SERVINGS : 2 servings

Recipe credit - Head Bangers Kitchen
headbangerskitchen.com/recipe/keto-chicken-thighs

INGREDIENTS

  • 4 chicken thighs with bone and skin

  • 50 ml Heavy Cream/Double Cream

  • 100 ml Chicken stock

  • 1 Tbsp White Wine Vinegar

  • 30 grams Red onion

  • 10 grams garlic

  • 1 Tbsp Butter

  • 1 Tbsp olive oil

  • 1 Tsp Whole grain mustard

  • 1 Tsp Dijon Mustard

  • 1 Tbsp Chopped Parsley

  • 1/2 Tsp Salt

  • 1/2 Tsp Pepper

  • 1/2 Tsp Smoked Paprika

INSTRUCTIONS

1. Season the chicken thighs with salt, pepper and paprika on both sides.

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2. Heat a stainless steel pan and add in the olive oil when hot. Then place the chicken thighs skin side down in the pan. Make sure the heat is medium/high.

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3. After about 4-5 minutes flip the chicken pieces over, the skin should be nice and crispy. Cook for a further 2 minutes and remove from the pan.

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4. In the same pan add the butter and once it melts add in the chopped red onion and the garlic (chopped as well) and cook till translucent and soft.

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5. Deglaze the pan with the white wine vinegar and the chicken stock. Add in the mustard and stir well till it forms the base of the sauce.

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6. Add in the chicken pieces skin side up and cover and cook for about 8 minutes.

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7. Remove the thighs and stir in cream and parsley to finish the sauce and then serve with the thighs.

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