French · Dinner
Baked Chicken with Mushrooms and Wine (Keto)
Bone-in chicken thigh baked over cremini mushrooms in a reduced dry white wine and cream sauce, finished with Dijon mustard and thyme. Butter and cream carry the sauce while the starchy flour and potato of a classic fricassee are dropped entirely, keeping the plate rich, low-carb and spoonable with the mushrooms as the main side.
$5
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
496Calories
42.1gProtein
31.2gFat
6.8gCarbs
2.8gSugar
1gFiber
478mgSodium
239mgChol
14.2gSat Fat
701mgPotassium
58mgCalcium
2.2mgIron
0.9mcgVitamin B12
3.6mgVitamin C
gluten-free
low-carb
protein-rich
keto
Instructions
1
Prep
Pat the chicken thigh dry with paper towels and season both sides with salt and black pepper; preheat the oven to 400°F (200°C).
2
Sear
Heat the olive oil in an oven-safe skillet over medium-high heat and sear the chicken thigh skin-side down for 5-6 minutes until the skin is deep golden brown.
3
Saute
Add butter, shallot, and cremini mushroom to the skillet and sauté over medium heat for 4-5 minutes until the mushrooms turn golden at the edges.
4
Deglaze
Pour dry white wine into the skillet and deglaze over medium-high heat for 2 minutes, scraping up browned bits, until the liquid reduces by half.
5
Reduce
Stir in heavy cream, Dijon mustard, and thyme sprigs and simmer over medium-low heat for 2 minutes until the sauce lightly thickens and coats the back of a spoon.
6
Bake
Nestle the chicken thigh skin-side up into the sauce and bake at 400°F for 20-22 minutes until the internal temperature reads 165°F (74°C).
7
Rest
Remove the skillet from the oven and let the chicken rest in the sauce for 3 minutes so the juices redistribute.
8
Plate
Spoon the mushrooms and sauce onto a plate, set the chicken thigh on top, and scatter with fresh parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz450g, bone-in, skin-on chicken thigh
- 8 oz226g cremini mushroom
- 1/2 cup120ml dry white wine
- 1/2 cup120ml heavy cream
- 22 small shallot
- 4 sprigs4 sprigs fresh thyme
- 2 tbsp2 tbsp butter
- 2 tsp2 tsp Dijon mustard
- 2 tbsp2 tbsp olive oil
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp fresh parsley
