Low Carb French Garlic Chicken
Low Carb French Garlic Chicken ,
By www.healthcoverage.me .
Total Time: 30 Minutes, Servings: 4 Servings
Ingredients :
Instructions :
Copyright: www.healthcoverage.me
"Low Carb French Garlic Chicken combines juicy chicken thighs with dijon mustard, garlic, and a mixture of spices together to make a French-inspired dish that is as delicious as it looks. French Garlic Chicken | Garlic Chicken Recipe | Low Carb Chicken Recipe | French Chicken Recipe | Smothered Chicken Recipe | Chicken Dinner Recipe | Keto Chicken Dinner Recipe | TwoSleevers #lowcarbchicken #garlicchicken #chickendinner #frenchcuisine #lowcarbchickenrecipes #lowcarbrecipes #healthy #trusturvashi
"
Total Time: 30 Minutes, Servings: 4 Servings
Ingredients :
-
For the Marinade
- 2 teaspoons (2 teaspoons) Herbes de Provence
- 2 tablespoon (2 tablespoon) Olive oil
- 1 tablespoon (1 tablespoon) Dijon mustard
- 1 tablespoon (1 tablespoon) Apple Cider Vinegar
- 1/2 teaspoon (1 teaspoon) Kosher Salt
- 1 teaspoon (1 teaspoon) Ground Black Pepper
- 1 tablespoon (1 tablespoon) Minced Garlic
- 1 pound (453.59 g) Boneless Skinless Chicken Thighs, boneless skinless For Cooking
- 2 tablespoons (2 tablespoons) Butter
- 8 cloves (8 cloves) Chopped Garlic
- 1/4 cup (62.5 ml) Water
- 1/4 cup (59.5 ml) Heavy Whipping Cream
Instructions :
- 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.
Copyright: www.healthcoverage.me
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