At the risk of sounding conceited, had I been served this Low Carb French Garlic Chicken in a restaurant in Paris, I would not have complained. And of course, since it’s my recipe it’s stupid simple. An easy recipe that can be made in the Instant Pot Gem or stovetop…
Ingredients [ For 4 to 5 people ] [ Preparation time : 12 minute – Cooking time : 15 minutes ]
For the Marinade
- 2 teaspoons Simply Organic Herbes de Provence, 1 OzHerbes de Provence
- 2 tablespoon Olive oil
- 1 tablespoon prepared Dijon Mustard
- 1 tablespoon Bragg Organic Apple Cider Vinegar Raw Unfiltered (Non-GMO Certified), 32.0 FL OZcider vinegar
- 1/2 teaspoon Salt
- 1 teaspoon Pepper
- 1 tablespoon minced Garlic
- 1 pound chicken thighs boneless skinless
For Cooking
- 2 tablespoons Butter
- 8 cloves chopped Garlic
- 1/4 cup water
- 1/4 cup Cream
Preparation Method
- Mix all the ingredients for the marinade, using a wire whisk to emulsify the oil and vinegar together.
- Add in chicken thighs and allow it to marinate at room temperature for 30 minutes.
- If you need to marinate for longer, put in the refrigerator.
For Stovetop
- When you are ready to cook, heat a heavy-bottomed pan.
- When it is hot, add the butter and allow it to melt.
- Add chopped garlic and sauté for 2-3 minutes.
- Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade.
- Cook the chicken thighs so that they can lightly brown on one side, 3-5 minutes.
- Add the marinade and 1/4 cup water.
- Cover the pot and allow it to cook for 10 minutes, turning the thighs halfway through.
- Using a meat thermometer, ensure an internal temperature of 165f.
- Remove the chicken on to a plate and add 1/4 cup cream into the pot, mixing well with the liquid in the pot.
- As soon as the sauce thickens, pour it onto the chicken thighs and serve.
For Instant Pot
- When you are ready to cook, turn your Instant Pot to Sauté and when it is hot, add the butter and allow it to melt.
- Add chopped garlic and sauté for 2-3 minutes.
- Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade.
- Cook the chicken thighs so that they can lightly brown on one side, 3-5 minutes.
- Add the marinade and 1/4 cup water.
- Close the instant pot and set it to cook at High Pressure for 5 minutes.
- Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.
- Remove the chicken on to a plate and add 1/4 cup cream into the pot, mixing well with the liquid in the pot.
- As soon as the sauce thickens, pour it onto the chicken thighs and serve.
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