French · Dinner
Country Chicken Stew (Keto)
Bone-in chicken thighs braised slowly with bacon, mushrooms, shallots, and celery root in white wine and chicken stock, finished with cream. Rooted in French country cooking, it delivers rich savoury depth without flour thickening or potatoes.
$6
20 minsPrep
50 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
501Calories
35.8gProtein
33.1gFat
9.2gCarbs
2.7gSugar
1.8gFiber
858mgSodium
191mgChol
11.5gSat Fat
742mgPotassium
57mgCalcium
2.2mgIron
0.7mcgVitamin B12
5.1mgVitamin C
low-carb
protein-rich
keto
Instructions
1
Prep
Pat chicken thighs dry, season with salt and pepper. Dice bacon, quarter mushrooms, halve shallots, and cube celery root.
2
Sear
Heat olive oil in Dutch oven over medium-high heat and sear chicken skin-side down for 5 minutes until golden, flip and sear 3 minutes more. Remove and set aside.
3
Render
Add bacon to pot over medium heat, cook 4 minutes until crisp. Add mushrooms, shallots, and celery root, cook 6 minutes until mushrooms release liquid.
4
Braise
Return chicken thighs skin-side up to pot. Add wine, garlic, thyme, bay leaf, and chicken stock. Cover and braise over low heat for 30 minutes until fork-tender.
5
Plate
Uncover, simmer over medium heat 6 minutes until sauce coats a spoon. Stir in cream, warm 1 minute. Discard bay leaf, plate chicken and vegetables, ladle sauce over, garnish with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz220g, 1.5 bone-in skin-on thighs chicken-thigh
- 2.4 oz70g bacon
- 5 oz140g mushroom
- 3.6 oz100g shallot
- 5 oz140g celery root
- 2/3 cup160ml dry white wine
- 1 cup240ml chicken-stock
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp thyme-fresh
- 22 bay leaf
- 4 tbsp60ml heavy-cream
- 2 tbsp30ml olive-oil
- salt
- black pepper
- 2 tbsp8g parsley
