Home / Recipes / Gluten Free / Keto Style Chicken Marengo
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
