Keto Style Chicken Marengo
This keto adaptation of chicken Marengo is rich with sweet tomato, tender mushrooms, sweet onion, herbs and spices.
How to Make It
Step 1
Melt the butter in a casserole dish or Dutch oven over a medium/high heat. Add the chicken thighs and cook until well browned all over. Remove from the pan and set to one side.
Step 2
Thinly slice the onion and garlic. Add to the pan and sweat gently for a minute or two to soften.
Step 3
Add the nutmeg, lemon juice and tomato paste and stir well to combine.
Step 4
Finely dice the tomato and clean and quarter the mushrooms. Add to the pan and cook for a minute or so to soften.
Step 5
Add the chicken stock and bring to a simmer. Add the chicken pieces and bay leaf. Cover and simmer for 30-40 minutes or until the chicken is cooked through.
Ingredients
- Chicken thigh, skin removed before cooking
4 medium
- Mushrooms
4 large
- Tomato Paste
2 tablespoon
- Chicken Broth, Bouillon Or Consomme, Homemade
1-¼ cup
- Garlic
1 clove
- Unsalted Butter
1 tablespoon
- Tomato
1 large – 3″ diameter
- Lemon Juice
1 tablespoon
- Badia Bay Leaves
1 x 1 leaf
- Red Onion
½ medium – 2 1/2″ diameter
- Salt, Sea Salt
¼ teaspoon
- Black Pepper
⅛ teaspoon
- Nutmeg Ground
¼ tsp