Thursday, December 1, 2016

lil carb Chicken Thighs and Winter Vegetables

Watch me cook this!!

Per Serving:
492 Calories
26g Protein
16g Net Carbs (from the vegetables)

Happy December 1st!  Winter is here and so are the low prices for winter vegetables!  
Eat in season and your stomach and wallet will thank you :)
This recipe is a GO-TO for me. I love the complex flavors I can get out of a few herbs and of course my BFF - garlic!  If you can get your hands on some low carb bread you can soak up this gravy or alternatively you can also slurp it up with a spoon. From experience I know both methods work excellently hehe :) 

lil Carb Chicken Thighs and Winter Vegetables- Serves 4
4 bone-in skin-on chicken thighs, trimmed of excess skin
1 tsp dried parsley
1 tsp dried thyme
4 cloves of garlic, minced
1/2 tsp dill seeds
1/4 tsp red pepper flake
salt and pepper

3 Tbsp olive oil
2 Tbsp butter
1 large onion, cut into bite size chunks and separated (Red onion OR White onion- whatever you have)
12 oz brussel sprouts
3 medium size carrots OR 18 baby carrots
1/4 large head of cauliflower, florets cut into bite size pieces

1 cup chicken stock

Preheat the oven to 375 degrees.
Combine the thyme, parsley, dill seed, red pepper flake, garlic and a pinch of salt and pepper in a bowl and mix to incorporate- this will be the filling. 
Trim the chicken of excess skin then separate the skin from the meat and create a pocket. Divide the filling into 4 equal amounts and stuff each chicken thigh between the skin and the meat. 
Heat a large pan over medium high heat and add in the olive oil.
Place the chicken skin side down and let it cook without moving it to get a crispy skin. After 7 minutes flip over the chicken and cook on the other side for another 7 minutes. 
Turn off the heat but keep the pan on the stove- that is where we are going to cook the veggies.
Place the chicken on a foil lined baking sheet and bake in the oven for 25 minutes. 
While the chicken is baking, put the pan back on the heat without cleaning it and heat over medium high heat.
Add the butter. 
Then add in the onions, mix around for 30 seconds then add in the carrots and stir for 30 seconds then add in the cauliflower and stir for 30 seconds then add in the brussel sprouts and stir well to get the veggies coated in the pan drippings. Cook the veggies for about 7 minutes stirring occasionally.  

Then deglaze the pan with the chicken stock- pour it right in, scraping the bottom of the pan to release all of the flavorful bits.  Bring the stock and veggies up to a bubble and cook for another 5 minutes to reduce the sauce.  Then you are ready to plate! Cover the chicken in the sauce and place over the veggies. I like to serve this on a big platter - it is just SO pretty!

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